Dominican Chicken Lollipops: Chicharron de Pollo

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2 shallots, peeled and trimmed

1 onion, cut into large dice

4 garlic cloves

1 bunch cilantro

1 bunch parsley

2 bay leaves

12 peppercorns

1/4 cup dried oregano leaves

3/4 cup white vinegar

1 1/4 cups salad oil

Salt

24 chicken wings trimmed and sectioned, tip and 2-bone section reserved for stock, meat pushed down to expose the single bone making a drummette or lollipop

Flour, for dredging

Canola oil, for frying

Jalapeno Dipping Sauce, recipe follows

Jalapeno Dipping Sauce:

1/2 cup red wine vinegar

2 tablespoons mustard

1 tablespoon honey

1 jalapeno, halved