Step up your chicken wing game with Fireball Chicken Lollipops
Many of you will be tuning into the Super Bowl on Feb. 1, and whether or not you are watching it at home with friends or family, for the game or for the commercials, you will also be looking for some tasty game day recipes.
Today, I am going to share with you a recipe for chicken drummies that is far from ordinary. The recipe for Fireball Chicken Lollipops is a quick and easy, combining your usual buffalo sauce with Fireball whiskey.
This combination sounds strange, but it gets really addicting after the first bite or two. The warmth from the cinnamon adds a whole new dimension of flavor to your basic buffalo wing, but the newness doesn't stop there. A refreshing Cilantro Chutney is a nice change from the endless amounts of ranch or blue cheese dressing that are popular sides with wings.
To make the lollipops, I found the largest pack of drummies I could find. You can use a smaller batch, but in my house full of boys, I find that chicken wings or dummies disappear just about as quickly as I can make them.
The drummies are turned into "lollipops" by using a technique called "frenching." To french the chicken, stand the drummy on its larger end by holding the narrow top and use a small sharp knife or a pair of kitchen shears to scrape and push the skin and meat down to make a plump "lollipop" while exposing the bone. It takes a little extra effort than just going with regular drummies, but they keep hands clean and look so cute.
Once the drumettes are frenched, season them then fry in peanut oil for seven to eight minutes or until they are golden brown. Remove them from the oil, let drain, and then bake in the oven until all meat has reached the proper chicken cooking temperature of 165 degrees.
While they are baking, prepare the amazing Fireball Buffalo Sauce. To make the sauce, combine Frank's Red Hot with Fireball whiskey and a touch of fresh grated ginger; then, bring it to a boil. That's it! After removing the lollipops from the oven, roll them in the sauce.
You will also have time to prepare the Cilantro Chutney, because it is just a dump, blend and serve recipe. My favorite. Simply place all the ingredients into a food processor or blender, pulse so it stays on the chunky side and pour into your serving dish. It can be made a few days ahead, but the color won't stay as vibrant.
After taking the extra time to make the chicken lollipops, you might be looking for a couple recipes that are easy on the prep. Drunken Mushrooms are just what you are looking for. hey are prepared in the slowcooker, so all you have to do is combine the ingredients, set your timer for eight to 10 hours, and wait patiently. (Or not so patiently because they smell so good.)
I use small size whole white mushrooms, one bottle of cabernet sauvignon, half a cup of brandy, a quarter-cup of worcestershire sauce, a quarter-cup of beef gravy mix and cracked black pepper.
Just a quick season with a pinch of salt before serving, and they are party ready. These flavorful little mushrooms also make a great side dish for the next time you grill steaks.
My last and final appetizer can actually be prepared ahead of time and stored in the freezer until you are ready to bake them. Prosciutto-Wrapped Pretzels are a fun addition to your table of dip.
Cut or tear your prosciutto lengthwise into 1½-inch wide pieces and wrap it around a pretzel rod so that the pretzel is covered. Place on a parchment lined baking sheet then bake in a 450 degree oven for 10 minutes or until prosciutto starts to crisp. If you will bake them later, store them in the freezer after wrapping the pretzels.
Serve this salty snack with a honey mustard dipping sauce and your favorite ice cold beverage to sit back and enjoy the commercials -- I mean the game.
Fireball Chicken Lollipops with Cilantro Chutney
3 lbs chicken drummettes, frenched
6 cups peanut oil
1 teaspoon ground ginger
½ teaspoon garlic powder
2 teaspoons kosher salt
1 teaspoon cracked black pepper
For the buffalo sauce:
2 cups Frank's Red hot sauce
1 cup Fireball whiskey
½ teaspoon fresh grated ginger
For the chutney:
1½ cups parsley leaves
1 cup cilantro leaves
3 tablespoons rice wine vinegar
2 tablespoons olive oil
2 teaspoons ground cumin
2 teaspoons fresh grated ginger
¼ cup water
Preheat peanut oil in a dutch oven on the stovetop over high heat to 375 degrees. In a small bowl, combine ground ginger, garlic powder, kosher salt and cracked pepper.
Season frenched chicken drummies with mixture and gently place in hot oil, being sure to tip the chicken away from you to avoid splashing hot oil on yourself. Gently turn over occasionally to brown on all sides. After about seven minutes, the lollipops should have a nice color on them. Remove them from the oil and drain on paper towels.
Preheat oven to 425 and place wings on baking sheet. Bake for an additional 10-20 minutes or until thermometer reaches 165 when placed in the thickest part of the meat but not touching the bone.
While lollipops are baking, prepare the Fireball buffalo sauce and the Cilantro Chutney. In a small sauce pan on the stove combine the sauce ingredients and bring to a boil. Reduce heat to low and let simmer until ready to serve.
For the chutney, combine the ingredients in a blender or a food processor, and blend until combined and only slightly chunky.
Remove the wings from the oven and dip and roll in the buffalo sauce. Be sure to leave the ends clean and only dip the meat portion. Serve with dipping cups of chutney or drizzle chutney over the top or bottom of serving platter.
2 lbs small button mushrooms, whole, brushed off
1 bottle red wine (I used cabernet sauvignon.)
6 cloves garlic, minced
1 teaspoon cracked black pepper
¼ cup worcestershire sauce
½ cup brandy
¼ cup beef gravy mix
½ teaspoon kosher salt
Combine all ingredients in a slow cooker except the salt. Cook on low heat for eight to 10 hours. Stir and season with salt. Serve.
24 pretzel rods
6-8 ounces of proscuitto
Tear or cut the prosciutto lengthwise into 1½-inch wide strips. Wrap each strip around the pretzel rods until each rod is covered. You may need to use more than one piece per pretzel.
Place on a baking sheet lined with parchment paper. Bake for 10-15 minutes or until the prosciutto starts to crisp. Remove from the oven and serve with honey mustard dipping sauce.
For the sauce, combine your favorite whole grain mustard in a 1:1 ratio with honey. Adjust ratio if you like.