Lollipops in the Limelight
French-trimmed crispy chicken wings tossed in Nashville hot oil
50 minutes
Serves 4
AppetizerAmericanNut-freeShellfish-freeSoy-free
Herb's take
Southern swagger meets culinary nerd-dom: you’ll transform humble wings into dramatic lollipops, fry them to shattering crispness, and give them a fiery, sweet, and tangy oil bath that would make Nashville proud.
Equipment needed
- Dutch oven or deep fryer
- thermometer
- wire rack
Ingredients
Yield
4
Instructions
- 01French the chicken wings: Using a sharp paring knife, cut around the thin end of each drumette and flat, scraping the meat down toward the meaty end to expose a clean 'lollipop' bone. Remove the wing tips and reserve for stock.
- 02Pat the lollipop wings very dry with paper towels.
- 03In a large zip-top bag, combine the all-purpose flour, cornstarch, 1 teaspoon kosher salt, and black pepper. Add the wings, seal, and shake until evenly coated.
- 04Transfer coated wings to a wire rack and let them rest for 10 minutes.
- 05While the wings rest, heat the neutral oil in a Dutch oven or heavy pot to 350°F. Use a thermometer for accuracy.
- 06Fry the wings in batches, turning occasionally, until deeply golden, crisp, and cooked through, 8 to 10 minutes. Do not crowd the pot. Transfer to a clean rack set over a baking sheet.
- 07While the last batch fries, make the hot oil sauce: In a small saucepan, melt the butter over medium-low heat. Whisk in cayenne pepper, brown sugar, paprika, garlic powder, onion powder, dried mustard, remaining 1 teaspoon salt, hot sauce, and vinegar. Let bubble for 1 minute, then remove from heat.
- 08Carefully ladle about 1/2 cup of hot frying oil from the pot into the sauce, whisking constantly until fully combined.
- 09Toss the hot fried wing lollipops in a large bowl with the hot oil sauce until thoroughly coated.
- 10Transfer to a platter and serve immediately, napkins at the ready.
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