CHICKEN WINGETTE POPS

SERVES 2-4

10 chicken wings (the two-bone bit, not the little drumstick) 1 tbsp soy sauce ½ tsp chilli powder ½ tsp cracked black pepper ¾ cup polenta 1 cup vegetable or canola oil ¼ cup mayonnaise 2 tbsp sriracha sauce

1 Cut chicken wings into drumettes and wingette pieces. For each wingette, push the meat down to one end and remove the thin bone. Leave the thick bone and pull the meat past the end, creating the lollipop shape.

2 Combine soy sauce, chilli and black pepper to make a marinade. Place chicken pops in marinade 30 mins. Dry each pop on paper towel.

3 Place polenta in a shallow bowl and coat each chicken pop in polenta.

4 Heat oil in a frying pan until hot (when a wooden skewer bubbles when placed in the oil). Shallow-fry chicken pops 3-4 mins each side until golden brown.

5 Combine mayonnaise and sriracha sauce in a small serving bowl. Serve pops with sriracha mayonnaise.y