Since I started catering on my own as Coco Cooks, I'm obsessed with presentation. The challenge is to provide high flavor and appeal, low-cost, but not sacrifice taste. Summer is coming and I have some events lined up. An inexpensive option for passed appetizers is always a tasty chicken wing. 100 wings can be cut down into 200 pieces easily. But how can I make it more highbrow than low brow? Lollipop them! In catering for restaurants, starters are either cleverly skewered or lollipop-ed. It's easy to pick up and not messy. One or two bites and your guest is done, with your server tastefully moving away the small remains left behind. Not to mention the variations in sauces and cooking applications. Spicy, sweet, sour, dry, wet, fried, smoked, baked, etc. The list is endless. You just need a good small sharp knife or poultry shears.
The boning of the chicken wing is the most intimidating part. But with a few receptive actions, you will get the hang of it and the work will go swifter. I would be at a loss without my Wusthof Kitchen Shears. They make quick work and cut through bone in seconds. Much easier than sawing or chopping with a knife.
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