- 75 chicken wings (approx. 5kg), meat pulled back over the bone
- 300ml buttermilk
- oil for deep-frying
- Spice Mix
- 200g plain flour
- 25g Cajun spice
- 15g dried dill
- 10g onion powder
- 25g cayenne pepper
- 10g freshly ground black pepper
- 200ml kecap manis
- 200ml pomme granite molasses
- 1-2 tsp dried red chilli flakes (or to taste)
Combine all spice mix ingredients in a small bowl.
Pull the chicken meat and skin back over the bones to make 'lollipops'. Steam wings until meat is cooked. Cool slightly. Dip chicken 'lollipops' into buttermilk and sprinkle with spice mix. Deep-fry until golden and crisp.
Combine kecap manis, molasses and dried red chilli flakes. Serve with chicken 'lollipops'.