Spicy Lollipop Chicken Wings With Sour Cream Dipping Sauce
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- 4 cups chicken stock
- 1/2 cup onions, minced
- 2 tablespoons ginger, grated fine
- 1/2 teaspoon garlic, minced
- 6 tablespoons scallions, sliced fine
- 2 tablespoons rice vinegar
- 4 tablespoons sesame oil
- 1 tablespoon serrano chilies, minced
- 6 tablespoons red bell peppers, minced
- kosher salt to taste
- hot sauce to taste
- white pepper to taste
- 4 tablespoons parsley, chopped
- 6 parsley or cilantro sprigs
2 cups sour cream
4 tablespoons prepared horseradish (depending how zesty you want it)
1 teaspoon lemon juice
salt to taste
dash of paprika
Wisk together all ingredients, chill. Spoon into serving bowl.
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.
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, hot sauce and white pepper. Add the parsley. Stir until mixed well. Add the lollipop wings, let marinate for 4 hours.
Remove from the marinade and bake in a preheated 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.