Drums of Heaven

Name: Drums of Heaven
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8 servings
Cuisine: indo_chinese
Ingredients: 800 g chicken wings (split into drumettes and frenched at the thick end to resemble lollipops); 0.5 cup all-purpose flour; 0.5 cup cornflour; 1 tbsp ginger-garlic paste (divided); 1 pinch black pepper; 0.5 tsp red chili powder; 0.5 tsp salt (divided); 1 pcs egg; 3 tbsp water (to make a thick coating batter); 2 cup oil for frying; 6 pcs garlic (cloves, finely chopped); 1 inch ginger (finely chopped); 3 pcs green chili (slit); 4 pcs spring onion (whites and greens separated, chopped); 1.5 tbsp soy sauce; 1 tbsp red chili sauce; 1.5 tbsp tomato ketchup; 1 tsp vinegar; 0.5 tsp sugar

RATING

4.6/5(187)

TASTE SCORE

9/10

Crisp fried chicken drumettes tossed in a sticky, spicy Indo-Chinese sauce with garlic, ginger, soy, and green chili. It is messy in the best way and works beautifully as a starter for sharing.

PREP

25m

COOK

25m

SERVES

1 PIECE

335 cal

SERVINGS

METHOD · 9 STEPS

prep · ~10 min
Prep the chicken lollipops.
1.Trim and push the meat of the drumettes downward to create a neat lollipop shape.
2.Pat the chicken dry so the coating sticks well.
3.Set the shaped chicken aside while you mix the batter.
TIPDry chicken fries crisper and prevents the coating from sliding off.
mix · ~7 min
Make the coating batter.
1.In a bowl, mix all-purpose flour, 0.5 cup cornflour, egg, half the ginger-garlic paste, black pepper, red chili powder, and half the salt.
2.Add 3 tbsp water little by little to make a thick batter.
3.Coat each chicken piece evenly in the batter.
rest · ~10 min
Rest the coated chicken.
Let the coated chicken sit for 10 minutes so the batter clings well and the seasoning settles in.
fry · ~15 min
Fry the chicken until crisp and cooked through.
1.Heat oil for frying over medium heat.
2.Slide in the coated chicken pieces in batches without crowding the pan.
3.Fry until deep golden and crisp, 6 to 8 minutes per batch.
4.Drain the fried chicken well before tossing.
TIPCook to an internal temperature of 165°F or 74°C at the thickest part.
saute · ~5 min
Cook the sauce base.
1.Heat 1 tbsp oil in a wide pan over medium heat.
2.Add garlic, ginger, green chili, and spring onion whites. Cook for 1 to 2 minutes.
3.Add the remaining ginger-garlic paste and cook until fragrant.
4.Stir in soy sauce, red chili sauce, tomato ketchup, vinegar, sugar, and the remaining salt.
TIPKeep the heat medium so the garlic turns fragrant, not bitter.
simmer · ~3 min
Thicken the sauce.
Add 0.25 cup water and bring the sauce to a quick simmer. Stir in the cornflour slurry and cook for 1 to 2 minutes until glossy and lightly thickened.
assemble · ~2 min
Toss the fried chicken in the sauce.
Add the fried chicken lollipops to the pan and toss quickly until every piece is well coated and shiny.
garnish
Finish with spring onion greens.
serve
Serve hot right away.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
After frenching the drumettes, scrape away loose tendons so the lollipop handle looks neat and is easier to eat.
2
Keep the batter thick enough to cling; if it turns runny, add a little more cornflour for a crisper shell.
3
Resting the coated chicken for 10 minutes is important here because it helps the coating stay on during frying.
4
Fry in small batches so the oil temperature does not drop and the lollipops stay crisp instead of greasy.
5
Let the sauce simmer only until glossy; over-thickening with the slurry can make the coating sticky and heavy.
6
Toss the fried chicken in the sauce just before serving so the crust keeps some crunch under the glaze.
7
For extra-crisp results, double-fry the chicken briefly after the first fry and before tossing in the sauce.

RECIPE VARIATIONS

Adapt it for your goals.

baked

Baked

Bake or air-fry the battered drumettes instead of deep-frying for a lighter version with less oil but the same sticky-spicy finish.

extra spicy

Extra-spicy

Add more slit green chilies and a little extra red chili sauce for a hotter, more street-style Indo-Chinese kick.

dry style

Dry-style

Use less water and slurry in the sauce for a drier coating that clings tightly, ideal as a party starter.

boneless

Boneless

Make it with boneless chicken bites if you want easier eating while keeping the same batter and glossy sauce.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Protein-Rich Chicken

Chicken drumettes provide satisfying protein, making this starter more filling than many fried snack options.

✓

Aromatics Add More Than Heat

Garlic, ginger, green chili, and spring onion bring strong flavor along with beneficial plant compounds.

✓

Balanced Bold Flavors

The mix of soy, vinegar, chili, and ginger-garlic creates big taste, so a little goes a long way as a shared appetizer.

QUESTIONS?

Frequently asked questions

You can fry the chicken a few hours ahead and keep it uncovered at room temperature for a short time, then re-crisp and toss in the sauce just before serving.