Some situations call for fancy hors d’oeuvres, think cocktail parties and bridal showers. Other situations though – call for nothing less than delicious, savory comfort food. These little beauties from Ekó Café are so delicious that we recommend creating a few batches to enjoy for a while.
12 Chicken wings (makes 24)
1 Rodo (Scotch Bonnet pepper)
2 Spring onion stalks
6 Knorr seasoning cubes
1 Small knob of ginger
4 Garlic cloves
I Beaten egg
- Preparing the chicken:
Cut your wings along the joints into 3 pieces: Upper Arm, Forearm and Hand. Discard the hand. To washed chicken – add 4 Knorr seasoning cubes and leave to marinate for 3-4 hours first. Blend spring onions, garlic, scotch bonnet pepper and ginger with a touch of water to make a thick paste. Add paste and mix thoroughly into chicken. Leave again to marinade for 7-8 hours or preferably overnight.
- Making the lollipops:Take each piece and cut (with a knife or a pair of kitchen scissors) round the ‘bottom’ of the piece until you can see the bone. Pull the flesh of the chicken along the bone until the bone is almost completely bare and chicken forms a small ball at the top.
- Breading: Add one beaten egg to the lollipops and mix in thoroughly. The egg acts as a binding/sticking agents for the breadcrumbs. Lightly season the breadcrumbs with salt, garlic powder (optional) white/ black pepper and chicken seasoning. Coat chicken in breadcrumbs.
- To a hollow pot and vegetable oil enough to deep fry your chicken. As a temperature test, throw a few breadcrumbs in. If they turn brown in 10-15 seconds, you are good to go! Put in a few pieces at a time. Try not to overcrowd the pot as this will reduce the temperature of the oil. Fry until golden brown and serve.
Photo Credit: EkoCafe.blogspot.com
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