Recipe courtesy of Jeff Gahimer
and
Mary Beth Gahimer
Chicken Lollipops
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 701
- Total Fat
- 49
- Saturated Fat
- 7
- Carbohydrates
- 53
- Dietary Fiber
- 2
- Sugar
- 49
- Protein
- 18
- Cholesterol
- 111
- Sodium
- 658
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
Ingredients
Desired type of oil, for frying
24 fresh whole chicken wings
1 cup honey
4 chipotle chilies in adobo sauce, finely chopped
Sea salt
3 limes, quartered
Directions
- In a Dutch oven or other large heavy pot, heat 4 inches oil to 375 degrees F over medium-high heat.
- Using kitchen shears or a knife, separate the wings at the joint. Reserve the drumette, saving the wing for homemade chicken stock, if desired. Stand a drumette on its wide end and, holding the narrow bone at the top, use a paring knife to push and scrape the skin and meat downward to expose the bone and make a plump "lollipop" of chicken at the bottom. Repeat with the remaining drumettes.
- Place the honey and chopped chipotles in a bowl and whisk together.
- Fry the "lollipops" in batches until crispy and golden brown, about 6 minutes, allowing the oil to come back up to temperature in between batches. Drain on a paper towel.
- Place the fried "lollipops" on a platter, bone up, and drizzle the honey-chipotle sauce over the top. Sprinkle with sea salt and serve with lime wedges.