|
|
I was so
impressed with these cute little chicken wing lollipop appetizers
when I tasted them while on a cruise ship to the
Caribbean.
The chef would not share the recipe, however,
when I got back home I created this delicious marinade,
I think it is better than the cruise ship
version.
see more of my Appetizer Recipes
with photographs
Chicken
Wings Lollipop Appetizer
this is
another
Peggy
Bucholz recipe and photograph
created for my website www.finedinings.com
How to
make a Chicken Wing Lollipop
1-1/2 pounds chicken wings
Cut and discard the chicken wing tips,
halve
the wings at the joint. Working with the smaller
joint, remove and discard the thinner bone then scrape meat down
the remaining bone making a lollipop; scrape meat down drumstick bone also.
Marinate the chicken wing lollipops
(recipe follows).
Marinade
2 tablespoons teriyaki stir fry sauce
2 tablespoons teriyaki marinade and Sauce
3 tablespoons soy sauce
1 tablespoon honey
1 tablespoon white vinegar
2 teaspoons toasted sesame oil
1 garlic clove, minced
1/4 teaspoon cayenne pepper
2 tablespoons Toasted sesame seeds
Paper or foil baking cups
In a large bowl combine
teriyaki sauces, soy sauce, honey, vinegar, sesame oil, minced garlic and
cayenne pepper. Add prepared lollipops, cover and marinate overnight in the refrigerator.
Remove the chicken wing lollipops from the marinade, discard the
marinade. Place chicken wings on a foil lined baking sheet. Bake at 425° for
approximately 30 minutes or until juices run clear; roll in sesame seeds. Serve
this appetizer in baking cups.
They can be made ahead, heated before serving.
Wine recommendation: off dry German Riesling, beer
|
Home
Appetizers
First Course Appetizers
Amuse Bouche
Breakfast
Menus
Dessert
Dinner Party Menu Ideas
Garnishes
Lunch Ideas
Meat Course
New
Recipes
Salads & Dressings
Side Dish Ideas
Sorbet
Soup
3 Course Menus
Weekend
Guest Menus
Restaurant Reviews
|
