INGREDIENTS:

50 pieces chicken wings
50 g garlic, peeled and finely chopped
30 g ginger, peeled and finely chopped
50 g fresh parsley leaves, finely chopped
50 g green chilies, finely chopped
50 g curry leaves, finely chopped
1/2 cup all-purpose flour
1/4 cup cornflour
salt
1/2 teaspoon red food coloring
1 egg
oil, to deep fry

DIRECTIONS:

Break each chicken wing into two parts at the joint.
Take each part and pull back the meat from one end of the bone to the other carefully, making sure that you do not pull the meat completely out.
Put all the chicken lollipops in a bowl.
Add ginger and garlic to the chicken.
Mix well.
Add green chillies, parsley and curry leaves to the same.
Mix well.
Add half a cup of all purpose flour and quarter cup of cornflour to the same.
Mix well.
Break one egg into the bowl.
Add red food colour and salt to taste.
Mix well.
Keep aside for 1 hour to marinate.
After an hour is up, heat oil in a wok.
Deep fry the chicken lollipops in the hot oil by holding the tip of the bone and placing the meaty section of the lollipop in the oil.
Drain on clean kitchen paper napkins.
Serve hot.

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