Lollipops

Clean and cut the chicken wings and keep the thighs.
Make the chicken lollipops, leaving the bones clean on the bottom, cutting the tendons that attach to the bone and dragging the meat towards the opposite side.
Store on a tray.

Marinade

Prepare the marinade with some crushed garlic cloves, the juice of half a lemon, a splash of white wine vinegar and several teaspoons of RAS EL HANOUT Rub.
Rub the chicken lollipops with the mixture, cover with film, and store in the fridge for around 2h.
After this time, put a saucepan with plenty of olive oil to heat.
Mix flour and cornstarch, then mix with the chicken to finish the chicken lollipops.
Fry the chicken until golden brown and crispy.
Place kitchen paper under an oven rack, so that the lollipops can drain but remain crispy.
Serve.

Ingredients: Chicken wings, garlic cloves, cornstarch, flour, olive oil, white wine vinegar, lemon and RAS EL HANOUT Rub.