CHICKEN LOLLIPOP Ingredients 1 kg of chicken wings crafted into lollipops (the butcher does this himself if you order

beforehand) 1 cup of Maida 2-3 tea spoons of Corn Flour 2 eggs or water 3 tea spoons of Ginger Paste 3 tea spoons of Garlic Paste 1/2 tea spoon of Red Chilli Powder Red Food Colour Salt to taste Oil for frying Directions 1. Mix the 1 kg of chicken lollipops in a bowl with maida, corn flour, eggs, ginger-garlic paste, red-chilli powder, red food colour and marinate for about 2-3 hours before frying. 2. If you don't have eggs, you can add water instead of it. 3. After marination is done, have a deep-frying vessel and pour oil. Heat the vessel. 4. Now start adding the lollipops into the hot oil for frying. 5. Allow the lollipops to fry on a low flame for about 5- 7 minutes. You can check if they are cooked or not my simply immersing a knife or fork. If it goes in and comes out smoothly, the lollipops are cooked. 6. To make them crispy, high your gas flame and fry for 2-3 more minutes till they turn a little dark in colour. 7. Remove them on an oil absorbent paper napkin to take away the excess oil and they are ready to serve more than 6 people.

Oven baked chicken

cooking spray 1 cup grated Parmesan cheese (such as Kraft)

1 cup seasoned bread crumbs

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1/8 teaspoon ground black pepper

1 pinch salt

5 pounds chicken wings, tips discarded

1/2 cup melted butter Directions 1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and generously spray with cooking spray. 2. Mix Parmesan cheese, bread crumbs, garlic powder, onion powder, black pepper, and salt in a bowl. 3. Dip chicken wings in melted butter; press into bread crumb mixture until well-coated. Arrange wings on prepared baking dish. 4. Bake in preheated oven until golden brown, about 20 minutes. Flip chicken wings and continue baking until evenly browned and no longer pink in the center, about 10 minutes more.