Dominican Chicken Lollipops - {Chicharron De Pollo}

Recipe Ingredients

2		Shallots - peeled, trimmed
1		Onion - cut large dice
4		Garlic cloves
1		Cilantro
1		Parsley
2		Bay leaves
12		Peppercorns
1/4 cup	10g / 0.4oz	Dried oregano leaves
3/4 cup	177ml	White vinegar
1 1/4 cups	296ml	Salad oil
		Salt - to taste
24		Chicken wings - trimmed, 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
1/2 cup	118ml	Red wine vinegar
2 tablespoons	30ml	Mustard
1 tablespoon	15ml	Honey
1		Jalapeño - halved

Recipe Instructions

In a food processor, puree the shallots, onion, garlic, cilantro, parsley, bay leaves, peppercorns, and oregano with the white vinegar. Add the oil (do not puree, just mix in) and season with salt. Cover the chicken drummettes with the marinade. Marinate chicken, covered and refrigerated, for at least 4 hours.

In a large-size frying pan, heat 1-inch oil. Drain the chicken from the marinade. Dredge the chicken in flour, season with salt and pepper. Fry the drummettes until cooked through. Serve on a platter with Jalapeño Dipping Sauce.

For the Jalapeño Dipping Sauce: In a small saucepan, heat the vinegar. Once warm, add the mustard, honey, and jalapeño. Boil for 2 minutes. Remove from the heat and serve.

This recipe yields 6 servings.

Source:
MELTING POT with Alex Garcia - (Show # MP-1C21) - from the TV FOOD NETWORK

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