Little Drumsticks Recipes

CHICKEN WINGS - "LITTLE DRUMSTICKS"

Steps:

• Separate chicken wings at joints; retain upper and middle sections. Discard wing tips. Separate the two bones of the middle sections by prying apart; allow meat to cling to each bone. With knife push meat to one end of the separated bone segment; twist meat to form little drumsticks. Mix flour, salt, sherry with beaten eggs. Dip the drumsticks into mixture and deep fry at 400 degrees until golden brown. Sprinkle ground Chinese flower pepper on drumsticks before serving. Serve warm or cold. Cooking time is a guess.

LITTLE DRUMSTICKS

Steps:

• Make filling: Heat 3 tablespoons olive oil in a large saucepan over medium heat until hot but not smoking. Add half the onion and garlic, and cook, stirring, until onion is translucent, about 3 minutes. Add chicken, 2 teaspoons salt, and 1/4 teaspoon pepper; cook 2 minutes more. Cover with water (about 4 cups), and bring to a boil. Reduce heat; simmer until chicken is cooked through, about 30 minutes.
• Transfer chicken to a plate; set aside. Pour stock through a fine sieve into a bowl, and discard solids. Set aside. When chicken is cool enough to handle, finely shred meat; discard bones. Set aside.
• Heat remaining 2 tablespoons oil in a large skillet over medium-low heat until hot but not smoking. Add the remaining onion and garlic, and cook, stirring, until onion is translucent, about 3 minutes. Add the tomato, parsley, and reserved chicken. Stir in cayenne and 1/2 cup reserved stock, and simmer 3 minutes. Season with salt and pepper. Transfer to a bowl to cool.
• Make dough: Bring milk, butter, salt, and 2 1/4 cups stock to a boil in a large saucepan. Remove from heat, and add all flour at once. Stir with a wooden spoon until mixture forms a slightly sticky mass. Transfer to a bowl.
• Roll a generous tablespoon of dough into a ball, then flatten into a 3-inch round about 1/8 inch thick. Put about 1 teaspoon filling in center; bring edges up to form a 1 1/2- to 2-inch high teardrop shape. Repeat with remaining dough and filling.
• Fry drumsticks: Heat canola oil in a large saucepan until it registers 360 degrees on a deep-fry thermometer. Line a baking sheet with paper towels. Beat eggs and milk in a shallow bowl. Working with one at a time, dip drumsticks in egg mixture, then roll in breadcrumbs.
• Working in batches to avoid crowding, fry drumsticks, turning them occasionally, until golden brown, about 1 minute. With a slotted spoon, transfer drumsticks to lined baking sheet to drain. (Adjust heat between batches as necessary to keep oil at a steady temperature.) If not serving drumsticks immediately, keep warm in a 275 degree oven up to 30 minutes.