Instructions

01
To make lollipops, use a sharp knife to cut around the thin end of each chicken wing drumette, pushing the meat down toward the thick end to form a little ‘lollipop’ shape. Repeat with wingettes: slice through the joint, trim off the thin bone, and push meat to one side.
Herb says
This process is part surgery, part origami, and entirely worth it for easy eating later.
02
Whisk buttermilk and hot sauce in a large bowl. Add lollipopped wings, tossing to coat. Cover and marinate in the fridge for 30 minutes.
03
While wings marinate, combine flour, cornstarch, cayenne, paprika, garlic powder, kosher salt, and black pepper in a large bowl.
04
Set a wire rack over a rimmed baking sheet for draining fried wings.
05
Heat vegetable oil in a large Dutch oven or deep fryer to 350°F. Use a thermometer to monitor.
Herb says
Oil temperature accuracy equals crispiness. Too cool = soggy. Too hot = scorched. Science!
06
Remove wings from buttermilk, letting excess drip off. Dredge each piece thoroughly in the flour mixture, packing on a thick, even layer.
07
Fry lollipop wings in batches (do not overcrowd) until deep golden brown and cooked through, about 6–8 minutes per batch. Transfer to the rack to drain.
08
While wings fry, melt butter for the hot sauce glaze in a small saucepan over medium heat. Add brown sugar, cayenne, paprika, garlic powder, and kosher salt, whisking until sugar dissolves. Off heat, whisk in white vinegar.
Herb says
Add vinegar at the end so it keeps its punch and doesn’t volatilize into thin air.
09
Toss fried wings with the hot glaze in a large bowl until evenly coated.
10
For ranch dip, whisk together mayonnaise, sour cream, buttermilk, fresh dill, chives, garlic powder, onion powder, lemon juice, and a pinch of salt and pepper in a bowl. Chill until ready to serve.
11
Pile spicy wing lollipops upright in a basket or serving platter, and serve immediately with ranch dip on the side for dunking.

HERB

Fire on a Stick

Ingredients

Instructions