Chicken Pops

• 24 chicken wings
• oil to deep fry
• 100g plain flour
• 50g corn flour
• 4 cloves of garlic
• 4 cm fresh ginger
• 1 tsp kashmiri chilli powder
• 2 green chillies
• 1 tsp salt
• 1 tsp fennel seeds
• 1 heaped tsp garam masala
• juice of 2 lemons 
• a little water

Method

1. Prepare the chicken by cutting the wing at the joint and scraping all the meat down to the end so the bone is clean.
2. Blitz the ginger, garlic and chillies and empty into a bowl
3. Sieve the flour into the bowl and add the salt, fennel seeds, garam masala and lemon juice.
4. Whisk the mixture to get a lovely smooth batter. If it is too dry add a splash of water. You are looking for a lovely thick batter that will coat the chicken.
5. Add the chicken to the batter and leave it to marinade for about 20 minutes
6. Heat oil in a heavy based pan to about 180ºC
7. Deep fry the chicken for about 8 minutes until the pops are a wonderful golden brown colour.
8. Remove and drain on some kitchen roll. They should be lovely and crisp, make sure they are cooked through before serving.