Richard’s Chicken Wing Lollipops

Heat your Neutral Oil (as needed) to 350℉.

Prep your chicken: Use a paring knife to scrape the skin of the Chicken Drumstick (1 lb) from the tip of the bone down to the flesh, exposing the bone completely.

Season the chicken wings with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste).

Make the dredge: In a large mixing bowl, whisk together the All-Purpose Flour (1/2 cup), Rice Flour (1/2 cup), Corn Starch (2 Tbsp), Freshly Ground Black Pepper (to taste), and Kosher Salt (to taste).

Toss the wings in the dredge to coat completely.

Shake off any excess dredge and place the wings into the hot oil and fry until golden brown and the internal temperature of the chicken reaches 165℉, about 5 minutes.

Remove the wings to a wire rack and season with salt.

Make the sauce: In a large skillet, combine half the Unsalted Butter (1/2 cup), Garlic Paste (2 Tbsp), Lemon Curd (2 Tbsp), White Soy Sauce (2 Tbsp), and Hot Sauce (1 Tbsp).

Bring the mixture to a simmer and season with Kosher Salt (to taste), Maggi Seasoning (1 tsp), and plenty of Freshly Ground Black Pepper (to taste). Remove the sauce from the heat and stir in the remaining butter until it melts completely.

Toss the wings in the sauce and sprinkle with sliced Scallions (to taste), White Sesame Seeds (to taste), and chopped Fresh Parsley (to taste). Serve with Lemons (to taste) wedges.