I'm trying to perfect a recipe for 'chicken lollipops' The name is stupid but the eating experience is really good, it's like a better version of chicken wings.
Do you guys know of a way i can get the chicken skin to stick to the drumstick meat better so that when you bite through, it has a noticeably less chance of ripping off the entire skin with the first bite?
Note: I have seen that in BBQ competition chicken thighs they remove the chicken skin from the chicken thighs, then rub a knife on it to remove the thin layer of fat there, then place the skin back on.
Note 2: I have a feeling that using a jaccard tenderize on the chicken skin and drumstick meat would likely also help for a clean bite through along with the other benefits a jaccard tenderize already scientifically provides
In addition to that, is there anything I could add in between the skin and meat to have it adhere better?
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