Since I started catering on my own as Coco Cooks,I’m obsessed with presentation. The challenge is to provide high flavor and appeal, low-cost, but not sacrifice taste. Summer is coming and I have some events lined up. An inexpensive option for passed appetizers is always a tasty chicken wing. 100 wings can be cut down into 200 pieces easily. But how can I make it more highbrow , than low brow? Lollipop them! In catering or restaurants starters are either cleverly skewered or lollipop-ed. It’s easy to pick up, and not messy. One or two bites and your guest is done, with your server tastefully moving away the small remains left behind. Not to mention the variations in sauces and cooking applications.Spicy, sweet, sour, dry, wet, fried,smoked, baked, etc. The list is endless. You just need a good small sharp knife or poultry shears .
The boning of the chicken wing is most intimidation part. But with a few receptive actions, you will get the hang of it and the work will go swifter. I would be at a loss without my Wusthof Kitchen Shears. They make quick work and cut through bone in seconds. Much easier than sawing or chopping with a knife.
- 12 whole wings , prepped into 24 lollipop pieces.
- Kosher Salt
- Ground Black Pepper
- 1 teaspoon Garlic Powder
- 1 jar of plum sauce found in Asian specialty sections
- 2 tablespoons Fish Sauce
- ⅓ cup toasted sesame seeds.
- Sesame Oil
- To Prepare the wing you need to:
- Cut off the wing tip of the chicken wing with your shears or knife.( Tip... Don't discard the wing tips, but save and freeze for chicken stock.)
- Now cut at the joint between the drumette and the center part, the forearm with wither shears or very sharp knife. You now have two pieces.
- Take the drumette and using a small sharp paring knife,slash and loosen the skin at the joint , from the bone. Gently scrape the flesh down and off the bone to push towards the top of the drumette. Leaving the skin on or off is optional. You should have the bone exposed and relatively clean of flesh or tendons. The meat slides back easily once loosened at the joint. Trim off any excess fat or skin you don't want.Set aside and store on ice until ready to cook.
- For the forearm loosen and slash the flesh at the base of the joint as before. Pinpoint the smaller of the two bones. Gently push back and loosen the meat away from the smaller bone. The meat will also start to slide of the larger bone. With your shears or knife cut the smaller bone at the top of the forearm. Carefully push back your meat. Again, to use or not the use the skin is optional. Trim off any excess skin or fat.
- Keep all meat chilled or on ice until ready to cook.
- Pre heat oven to 425 F
- Line a baking sheet with parchment paper.
- Season wings with Kosher salt, Pepper, and Garlic Powder.
- Place the prepped lollipop wings on the paper. Try to sit upright and leave skin, if any exposed, to crisp and brown.
- Bake for approx 30 minutes or until starting to brown.
- In a dry skillet , add the sesame seeds and lightly toast until just golden. Don't burn. Remove from heat quickly.
- In a small dish mix the plum sauce and fish sauce.
- Remove chicken when browned from the oven .
- Carefully dip the lollipops into the plum sauce . Try not to get onto the exposed bone ,as it will become sticky for guests.
- Place the dipped chicken back on the baking sheet and finish baking for another 10 minutes.
- Remove from oven and sprinkle with tasted sesame seeds.
- Drizzle with Sesame oil.
- Serve hot.
