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Chicken wings come in three parts. The part of the wing that comes directly off the bird is commonly referred to as the ‘drumette’ and has one bigger bone (humerus) like a drumstick. The middle section of the wing with two bones (radius and ulna), is commonly called the ‘wing/wingette’, and the little funky part on the end is commonly called, ‘wing tip’. I don’t know if there are scientific names for these parts.
In this post, there are two recipes. One is for boneless wingettes, and the other for drumettes turned into ‘chicken lollipops’.
♦ In the left photo below, the upper wing is intact. Using a knife and/or scissors, the lower wing is cut into three parts, through the joints, unnecessary skin and fat trimmed.
♦ In the right photo, to prepare for the boneless deep-fried chicken wingettes, using scissors, cut is made into inner center of the wing, and the two bones are separated by cutting through the joints at both ends.
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Deep Fried Boneless Chicken Wingettes • Tebasaki Kárá-Ágé • 骨なし鶏手羽先の唐揚げ
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
INGREDIENTS
• 12 chicken wingettes
To marinate chicken
• 1½ Tbsp soy sauce
• 1½ Tbsp lemon juice
• 1 cm/ ½” ginger, peeled and grated (save the peel it will be used)
• 1 clove garlic crushed and mashed
• flour for coating
• oil for deep frying
For the dipping/drizzling sauce
• 1 Tbsp sesame oil
• 3 cm/ 1¼” ginger, peeled and grated (save the peel it will be used)
• 1 Tbsp sugar
• 2 Tbsp water
• 2 Tbsp vinegar
• 1 Tbsp soy sauce
• 1 Tbsp green onion, sliced ultra thinly
DIRECTIONS
◊ Inserting one tip of the scissor into the wingettes, cut through the inner side, gap between the bones, through to the joints at both ends (as shown in the photo above).
◊ Line them skin-side down in a deep dish. Mix the marinade ingredients and drizzle over and set aside for at least 15 minutes. After that, put them in a small colander to drain.
◊ In a plate with 3 rounded Tbsp flour (add more as needed), by holding the gaps tightly, coat the wingettes generously with flour.
◊ Pour oil into a deep pot (to avoid splatter) about 2cm/ 1″ deep, add the ginger peel and heat on medium-high. When the oil is around 165°C / 320°F, and fragrant, remove the ginger peel and it is ready for frying. With chopsticks, hold the wingettes tightly closed and dip in oil, skin-side down. Hold for 5 seconds and release. Once the skin is browned, flip over and until browned all over and crispy (~ 5 minutes). Remove from oil and put on a plate lined with paper towels. When cool enough to handle, remove the bones, which should slide out without compromising the shape of the wingettes.
While the chicken is cooling to be de-boned, make the sauce.
◊ In a small saucepan, heat sesame oil on medium-heat, add grated ginger. When fragrant, add sugar, water, vinegar, and soy sauce, and simmer for 1 ~ 2 minutes. Remove from heat and set aside.
◊ When ready to serve, add sliced green onion to the sauce. Either serve on the side, or pour just enough over the wingettes, right before serving.
Serving suggestion: In Japan, it is very common to serve deep-fried food with finely shredded cabbage on the side. Julienned carrot is just for color. Thinly shred ½ small cabbage and soak in cold water for 15 minutes. Drain well before serving.
~ どうぞめしあがれ • Douzo Meshiagare ~
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♦ In the right photo, to prepare for the chicken lollipops, using the tip of the knife, cut the drumettes near the end and scrape down the flesh. Push down the meat with fingers, carefully, not to detach the meat from the bone, invert the meat gently and form into a ball.
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Chicken Lollipops
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
INGREDIENTS
• 12 chicken drumettes
To marinate chicken
• 1½ Tbsp lemon juice -or- rice vinegar
• salt
Seasoning
• paprika powder
• ground black pepper
• flour for coating
• oil for deep frying
DIRECTIONS
◊ Using the tip of the knife, cut near the end and scrape down the flesh. Push down the meat with fingers, carefully, not to detach the meat from the bone, invert the meat gently and form into a ball (see the photo above).
◊ Put them standing in a deep dish. Drizzle the lemon juice all over, sprinkle with salt and set aside for at least 15 minutes. Before frying, put them in a small colander to drain.
◊ Sprinkle the drained drumettes with generous amount of paprika and ground black pepper.
◊ In a plate with 3 rounded Tbsp flour (add more as necessary), coat the drumette lollipops generously with flour.
◊ Pour oil into a deep pot (to avoid splatter) about 3cm/ 1.5″ deep. Heat on medium-high. When the oil is around 165°C / 320°F, holding by the bone, place the coated drumettes into the oil and fry until browned and crispy (~ 6 minutes). Make sure at the end the bones get fried too, to be safe. Remove from oil and put on a plate lined with paper towel.
Serving suggestion: Plate over a shredded lettuce or finely shredded cabbage. Shred ¼ small cabbage and soak in cold water for 15 minutes, drain well before serving. May be served with dressing/dip of choice, or it goes marvelously with cut fruit such as 1 mango peeled and cubed. For special occasions, wrap the bones with aluminum foil or paper frills.
~ Bon Appétit! ~
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So, what’s cooking in your kitchen?
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Wonderful presentation and it looks yummy! 🙂
Deep fried chicken! So good!
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this is really amazing…I am sure,you have invested a lot of effort and love in preparing this yummy dish….
So, so mouthwatering Fae! I love chicken lollipops the most and yours look perfectly made! Drool, drool 😀
Such a wonderful appetizer to set before your guests, Fae. You’ve taken a common treat and made it very special. I bet they disappear whenever you serve them. Rightfully so. 🙂
Oh yes. I have to control myself not to finish eating them before I put them on the table. 😀 )))
Amazing! I have never heard of de-boning wings! I would love to eat these more than the boned ones which I find very annoying to bite through all of the bones! I just love both of these recipes! They are so sophisticated! 😀
😀 ))) I agree. It is extra work, but well worth it. Especially when every body lets you know how much they appreciate it.
A beautiful plate of delectable foods so well presented too. Thank you for the step by step guide too!
Thank you, Sophie. 🙂
These drumettes look so beautiful, delicious and perfect for my meat-loving brother 😀 Cheers Choc Chip Uru
Oh, your brother would certainly love them. 🙂
Hi Fae, I don’t eat chicken but I love how you’ve named these chicken drumsticks lollipops! 🙂 The presentation is fantastic!
Thanks for the kind words. I don’t know who named them lollipops, but I also was amused when I first heard them being called that. 🙂
Seriously. Only you. These are such great instructions to remove the bone for the boneless wings and to move the flesh down for the lollipops. The flavor combinations are also just incredible. The level that you elevate a seemingly simple classic to is just unreal. Thank you for these. Just lovely. Great photos too.
Sweet, Sweet Amanda, You leave the most gratifying comments. I love to see you in person and give you a big hug. <3
Amazingly lipsmacking wings
We were in the same brain waves. 😀 ))) Let me know how it goes.
Fae, your Wingettes and Drumettes look fabulous, the step by step and the final presentation are
superb 🙂
Thank you, Linda. 🙂
These look so perfect Fae! Love the addition of lemon juice in the marinade.
Both of these recipes sound great!
Thank you, Nancy!
Oh my goodness, Fae! Everything looks so yummy! They are just the perfect appetizers for a party or even a picnic. I have to admit the chicken lollipops are my favorite. They are so cute and look to die for. Brava!
Yes, they are popular at the parties. Lollipops are fun to hold and bite into, and the boneless wingettes are crispy and just as easy to eat. 😛
Oh wow. Fae, that looks exquisite. Oh, to be in your kitchen right now….
I wish you were in my kitchen too! It really smelled good too. 😛
I’ve never done that before have to admit it intimidates me, sounds silly right? I love the wings, wingettes and, little drumsticks and have eaten many times but never made them. The dipping, drizzling (I think I would slather) sauce sounds so good I think I could eat it by the spoonful.
I believe you, Suzanne. I rarely cook wings. I never made buffalo wings which are more common. I love the deep fried (what little on it) skin. The sauce is really good as you imagined. It is enough quantity to pour over the shredded cabbage… and it was wonderful.
Ahhh, what delicious little appetisers Fae! We love chicken wings in our house and have made them in quite a number of different ways, but never deep-fried… fantastic to have something new to try! 🙂
What little skin they have on them are crispy, with juicy meat inside. 😛
Oh my goodness!!That looks amazing Fae! I bet my kiddos would think they are lolipops 🙂
Yes, I think they will love holding and biting into flavorful meats. 🙂
wow these look fab!
What an effort of removing the bones and preparing chicken lollipops – good job and thank you for sharing this..;)
‘Effort’ is the right word. 😀 ))) It is fun at the same time. Thanks for visiting! 🙂
Fae you’re such an artist! Look at those chicken drummettes, they look like flowers! Everything seems to be perfectly deep-fried and very very tasty, love the marinade you’ve used before deep-frying the chicken, I’ve never thought to do it!
Thank you, Margherita. Because I only coated them with flour and did not use batter, the oil drained very well, and crispy outside. The seasoning/flavoring was just right and not overpowering. I use lemon juice.
I’m always learning from you, Fae! ❤️
Oh, my gosh. Hello to deliciousness. Aargh… the recipe looks intimidating.
No, Ren, it is not difficult at all. Only time consuming. 🙂
Your presentation and the recipes are fantastic )
Fae – your wingettes and lollipops look delicious – and not greasy at all! Aafareen! I’ve been roasting a lot of vegetables recently – a friend has an overflowing garden and i have been a very lucky recipient! -ahu
Indeed, lucky you, Ahu jan! Having said that, a couple of days ago, I received some zucchinis from my good friend’s garden. I shall roast them or make khoresht’e kadu. 🙂