Many of you will be tuning into the Superbowl next weekend, 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. Fireball Chicken Lollipops is a quick and easy recipe that combines 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 drummie 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 Franks 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 that 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.
The flavors of the cinnamon whiskey buffalo sauce and the fresh herbs might not be what you originally had in mind for wings on game day, but this is sure to keep both foodies and football fans happy!
Fireball Chicken Lollipops
- 3lbs chicken drummettes, frenched
- 6 cups peanut oil
- 1 teaspoon ground ginger
- ½ teaspoon garlic powder
- 2 teaspoons kosher salt
- 1 teaspoon cracked black pepper
Fireball Buffalo Sauce
- 2 cups Franks Red hot sauce
- 1 cup Fireball whiskey
- ½ teaspoon fresh grated ginger
- 1.5 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 drummettes 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 7 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.