Wash all the wings. Then take a chicken wing and cut it at the center in the joint with a sharp knife and make two parts. Take one piece (shoulder part) and cut the meat on one end, hold the bone,squeeze the meat downwards and turn it upside down. Then take the next piece(arm part) which has two bones in it.Cut the meat part while holding to the bone, rotate the knife all around it. Now pull the small bone apart.Squeeze the meat downwards to turn it upside down, like previous one (see the attached video).Repeat the same process for all chicken wings and set aside.
Now marinate all the lollipop with soya sauce, chilly garlic sauce, ginger paste and keep it marinated for 30-40 minutes.
Take a small bowl and beat an egg in it. Add salt, red chilly powder and corn flour in the beaten egg and mix it well to form a fine batter. Put the bread crumb in a plate and set it beside the bowl of batter.
Now dip the lollipop in the egg batter. Then roll them in the bread crumbs and place it on a plate. Repeat the process for all lollipop.
Heat the oil in medium heat. When the oil is hot enough put the lollipop into it and fry them in a low medium flame until a deep brown color comes out.
Take them out in the kitchen tissue to soak the excess oil.Wrap aluminium foil at the end to make it easy to hold and serve with ketchup.
Heat the oil in a big pan. Put the whole cumin in the hot oil and let them temper for few seconds. Then add the chopped onion, whole red chili, cinnamon, cardamom, black cardamom, bay leaf and fry them until the onion become soft.
Now add the chopped ginger, ginger paste, red chili powder, turmeric powder, 1 ts cumin powder, salt to the pan and fried them until the oil start to separate from the masala.
Now add all the leg and meat in the pan and mix them carefully with masala. If needed put some water to prevent the burn of masala. Fry all the things for 10- 15 minutes.
Then add around 10-12 cups of hot water or enough to deep all the bones into the water. Bring it to a boil and then lower the heat to medium low.
Cover the pan and let them simmer for around 3-4 hours or until the meat stuck in the bone become soft. After around 2 hours add the green chili in the stock and cover the pan again.
Now spread 1 ts of roasted cumin powder (if it is not roasted then do not add them) and the chopped coriander leaf on top and turn off the heat.
Garnish with the fried onion and serve hot with Paratha, Nun, Luci or Ruti.