Chicken Chupa Chups
Votes: 4
Time: 45 min.
Complexity: average
Servings: 4-6
Complexity: average
Servings: 4-6
A juicy and crispy appetizer made with chicken wings, fried at high temperatures in the oven instead of in oil, making them healthier and more appetizing. For these chicken lollipops, you'll only need the shoulder portions of chicken wings, which can be purchased separately. Scrape all the meat down to the base, exposing the bone, brush the wings with mustard, then roll them in breadcrumbs with herbs, spices, and a hot sauce of your choice, and bake. These chicken wing lollipops are delicious and easy to pick up and eat without getting messy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 12 chicken wing shoulder pieces, skin on
- 1 teaspoon coarse salt + more to taste
- 3 slices sourdough sandwich bread, crusts removed and torn into pieces
- 1 clove garlic, coarsely chopped
- 1/4 cup chopped parsley leaves
- 2 green onions, chopped
- 2 tbsp (30 g) butter, melted
- 1/3 cup honey mustard
- Hot sauce optional
We recommend
Recipes with similar ingredients: chicken wings, sourdough bread, garlic, parsley, green onions, butter, honey mustard, hot sauce
Cooking the dish according to the recipe:
- Preheat oven to 220°C or fan oven to 218°C.
- Place the wing upright on its wide base, holding it by the bone, and use a small knife to scrape the meat down to expose the bone, creating a chicken lollipop. Repeat with the remaining wings. Season generously with salt and pepper.
- Pulse the bread in a food processor until coarse crumbs form (pulse 12 times). Add the garlic, parsley, green onions, 1 teaspoon of salt, and pepper to taste. Continue processing, but do not process to a paste. Transfer the mixture to a shallow bowl and stir in the melted butter.
- Brush each wing with honey mustard. Then press and roll each wing in breadcrumbs to coat completely. Arrange the wings (upright if possible) on a rack set over a baking sheet. Bake until the chicken is cooked through and the breading is crispy and golden brown, 20-25 minutes. Serve the wings hot or at room temperature with hot sauce.
Categories:
Similar recipes
