Ingredients
32 chicken wings
4 cups chicken stock
1/2 cup onions (minced)
2 tbs ginger (grated-fine)
1/2 tsp garlic (minced)
6 tbs scallions (sliced-fine)
2 tbs rice vinegar
4 tbs sesame oil
1 tbs serrano chilies (minced)
6 tbs red bell peppers (minced)
kosher salt (to taste)
tabasco sauce (to taste)
white pepper (to taste)
4 tbs parsley (chopped)
2 cups sour cream dipping sauce (see recipe below)
6 parsley or cilantro sprigs
Master Chef Erik Blauberg
Method
1. Take the chicken wings and, with a small knife, cut one end of the wing and carefully run the knife, edge down one side of the bone pushing flesh to one end. Continue this method rotating the wing until all the flesh is on one end of the bone (so it looks like a lollipop). Reserve.
2. Meanwhile, in a mixing bowl add the chicken stock, onions, ginger, garlic, scallions, rice vinegar, sesame oil, serrano chilies and red bell peppers. Season to taste with salt, tobasco sauce and white pepper. Add the parsley. Stir until mixed well. Add the lollipop wings, let marinate for 4 hours.
3. Remove from the marinade and bake in a pre-heated 375º oven for 15 minutes or until cooked. Serve with sour cream dipping sauce (see below). Garnish with fresh cilantro or parsley sprigs. Serve immediately.
Yield
4 servings
Sour Cream Dipping Sauce
Ingredients
2 cups sour cream or crème fraiche
2 tbs lime juice
4 tbs dill (chopped fine)
kosher salt (to taste)
white pepper fresh ground (to taste)
Method
1. Add the sour cream to a mixing bowl. Stir in the lime juice, add the dill. Season to taste with salt and pepper. Serve with lollipop chicken wings.
Yield
4 servings
