A fun chicken wing appetizer, an Indian Chinese cuisine starter. Apparently Hakka Chinese immigrants to India settled in the Calcuta/Kolkota area and adapted Chinese seasonings and cooking techniques to Indian tastes. For instance, in Goa it is common to see Hakka noodles, sweet corn soup, and more on menus. (Looking at Chinese cuisine fusion beyond India I found this interesting TED talk that you might enjoy.)
One can make chicken lollipops using thighs, drumsticks, or wings. I prefer wings myself, using two of the three parts of each the wing. I do not waste the unwanted tip, simply marinating in the same marinade, dipping in rava and baking to make crispy bites, an additional dish.
A kilo of chicken wings is about 18 wings, making 36 lollipops, plus 18 crispy bites. The following recipe is for 2 kg wings and is for those who are happy winging it. It makes lollipops that are lightly spiced.
Butchering the chicken wings to make the lollipops:Sometimes it is easier to watch something being done, rather than explaining the steps involved, so check out video one from 1:36 to 3:15 minutes, and video two.
Lollipop marinade: Combine 2 tbsp crushed ginger garlic, 9 tbsp of yogurt, 4 tsp of chili powder, 1 tsp of cumin powder, 1 tsp of coriander powder, 2 tsp chaat powder, 2 tsp tandoori powder, 1/2 tsp freshly ground black pepper, 2 tbsp oil, 1 tbsp lime.
Add lollipops to marinade and let marinate for a few hours. Put in oven and bake until you observe them crisp. Wrap the stick end in foil makes it easy for your guests to pick and nibble. You can serve on a plate garnished with shredded green cabbage or chopped green onions to make a feast for the eyes. Great served hot with lime wedges, and a dipping sauce of your choice.