Cut the chicken wings into 3 parts. If you like, you can make the drumette which is the “upper arm” of the wing into a lollipop. (You can watch the video on how to do it).
Place the wings in a bowl and lightly season with chicken rub seasoning (or use your favorite seasonings, like some garlic powder, etc if you wish). Add the cornstarch and lightly dredge the chicken. Set aside.
Fry or bake the chicken:
Heat vegetable oil in a frying pan or a wok (at 325°F), making sure the oil is enough to cover the wings. Gently drop in the wings and deep fry for 6 to 7 minutes each side or until golden brown. Remove and let them rest on a rack to drain off the excess oil.
Heat the oil in a large wok and fry some minced garlic till fragrant. Add sugar and fish sauce. Add the Thai chili paste and bring it a simmer to get a thick and sticky sauce.
Drop the fried or baked chicken wings and coat with the sticky glaze. Transfer to a serving plate and garnish with fried minced garlic.
How to Make a Drumette or chicken lollipop:
1.) Use a sharp kitchen knife or scissors to help with the job, cut the skin and tough tendons around the base of each chicken wing. Using your fingers, push the meat toward the end to expose the bone. (Or you can watch the video above for visual.)
Bake the chicken:
1.) You can bake the chicken wings at 400°F for 24 to 30 minutes, flipping halfway through.
Calories: 274kcal | Carbohydrates: 13g | Protein: 14g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 56mg | Sodium: 457mg | Potassium: 139mg | Fiber: 1g | Sugar: 13g | Vitamin A: 131IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
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