Tuesday, November 13, 2012

Double Fried Jidori Chicken Lollipop


Photo: Justine Ungaro


This one is really fun and super addictive, and best of all, can be made ahead of time so that all you need to do is reheat these wings come game time. The most complicated thing about this recipe is cleaning the bone. I'm going to explain how to do it, but you can skip this step, they'll just be messier and more traditional without the "lollipop stick" to hold. We use Jidori Chicken but any organic, free range chicken will yield a juicy bite.

CLEAN 24 CHICKEN WINGS: 

Cut the skin above the bone of the chicken wing, where it connects to the drum wing, and pull backwards and down to expose the bone. Scrape with a knife the excess chicken until clean. This is the "lollipop stick".

MAKE MARINADE:

2 quarts buttermilk
6 cloves garlic
4 small, peeled shallots, sliced
1/2 cup marjoram leaves, picked
1 tablespoon cayenne
1 tablespoon smoked paprika
salt + pepper to taste

Puree all ingredients in a blender until smooth and transfer to a large mixing bowl. Add cleaned chicken wings and mix with hand so that all chicken is submerged. Cover with plastic wrap and rest in refrigerator for a minimum of 3 hours (24 hours is best). 

MAKE DREDGE:

4 cups all purpose flour
4 cups corns starch
1/2 cup onion powder
1/2 cup garlic powder
1/2 cup aleppo
salt + pepper

Mix in a large bowl

PREPARE WINGS:

6 whole eggs, mixed
1 quart canola oil
cooking thermometer

Strain wings from their marinade. Add eggs to marinade and mix until incorporated.

Line a sheet tray with foil or parchment and set aside. Hold the bone of the chicken wing as you dip it into the dredge. Now dip into the egg/marinade mixture and then dredge in the dry mixture once more. Place on the sheet tray to rest. Continue with remaining wings.

In a deep sauce pan or electric fryer, bring 4 " cooking oil to 375 degrees. As you fry, the temperature will lower to 350, that is ok, just allow it to heat back up when you add a new batch for frying.

Line another sheet tray with towels. Carefully place wings in fryer oil. Do not overcrowd, and turn to brown all sides. This should take 5-7 minutes for each batch. Remove with a slotted spoon once they are amber colored and crispy.

At this point you can cool and then freeze wings for up to a month in a zip lock bag. Or you can keep refrigerated, well wrapped for up to 2 days.

TO REFIRE:

Preheat oven to 400 F

Line a sheet pan with parchment or foil and spread wings evenly in one layer. Bake for 8-10 minutes until fully warm and cooked.

Serve with Ranch Dressing, Romesco, and Pickled Vegetables and watch them disappear!

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