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| Yield: |
| 6 |
| Ingredients: |
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2
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shallots peeled, trimmed |
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1
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onion cut large dice |
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4
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garlic cloves |
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1 bn
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cilantro |
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1 bn
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parsley |
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2
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bay leaves |
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12
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peppercorns |
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1/4 cup
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dried oregano leaves |
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3/4 cup
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white vinegar |
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1 1/4 cup
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salad oil |
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Salt to taste |
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24
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chicken wings trimmed, sectioned, |
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tip and 2-bone section reserved for |
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stock, meat pushed down to expose the |
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single bone making a drummette or lollipop |
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Flour for dredging |
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Canola oil for frying |
| JALAPENO DIPPING SAUCE |
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1/2 cup
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red wine vinegar |
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40 ml
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mustard |
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20 ml
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honey |
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1
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jalapeno halved |
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| Method: |
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 Jalapeno Dipping Sauce.
For the Jalapeno Dipping Sauce: In a small saucepan, heat the vinegar. Once warm, add the mustard, honey, and jalapeno. Boil for 2 minutes. Remove from the heat and serve.
This recipe yields 6 servings.
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| Rating: 0 |
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