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Sucettes de Volaille: Chicken Wing Drummettes or Chicken Lollipops

The "drummette" part of the chicken wing is used in this recipe. The meat is scraped down the bone, leaving a great handle for picking up the chicken. The wings are then dipped in egg/mayonnaise mixture and coated in buttered Panko bread crumbs before baking.

INGREDIENTS

• 3 lbs. chicken drummettes

For the coating:

• 2 cups Panko bread crumbs (These Japanese bread crumbs are worth seeking out—I use them for almost everything now.)
• 2 Tablespoons sesame seeds
• 2 Tablespoons unsalted butter, melted
• 1 teaspoon fine sea salt
• 1/4 teaspoon sesame oil
• 1/4 teaspoon piment d'Espelette

For drenching the drummettes:

• 2 eggs
• 2 Tablespoons mayonnaise

PREPARATION

Preheat the oven to 425F. Coat a baking sheet or two if necessary with a thin film of oil or cooking spray.

1. Cut or snip the tendons around the top of the drummette.

2. Using the back of a paring knife, push the meat to the bottom of the drummette, scraping the bone clean.

3. Whisk the eggs and mayonnaise together.

4. Combine the Panko (bread crumbs), sesame seeds, butter, salt, sesame oil and piment d'Espelette in a large bowl.

5. Dip the chicken into the egg mixture. Then dredge with the bread crumbs.

6. Place the drummettes on the baking sheets and bake for 20 minutes.

7. Remove the chicken, turn the drummettes over and bake for an additional 20 minutes.

TO SERVE

Place the drummettes on a serving plate and serve with a dipping sauce of your choice.

Et voilà!

Debra Fioritto contributes delicious French recipes to Wednesday issues of BonjourParis. Click on her name to read more about her Tour de Forks culinary tours or to collect the many recipes she has shared here.

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