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Recipe by Esther Mendelevich

Sugar Almond Crusted Chicken Lollipops with Garlic and Parsley Dip

Sugar Almond Crusted Chicken Lollipops with Garlic and Parsley Dip add or remove this to/from your favorites
Meat Meat
Medium Medium
6 Servings
Allergens

Contains

- Tree nuts - Egg
1 Hour
Diets

There is nothing more humbling or cheaper looking than a chicken wing. And yet with a few strokes of a knife, it becomes an absolute showstopper on a plate.

Ingredients

Chicken Wings

  • 24 chicken wings, frenched (directions below)

  • 1 cup sugar-glazed almonds (can use honey roasted, or glaze your own with whatever you like)

  • 1 and 1/2 tablespoons Haddar Kosher Salt

  • 2 cups garlic parsley sauce, divided (recipe below)

Garlic-Parsley Dip

  • 3 tablespoons water

  • 1 teaspoon red pepper flakes

  • salt, to taste

  • pepper, to taste

Directions

For the Garlic-Parsley Dip

1.

Combine all ingredients in an airtight container. Shake well to combine.

2.

Adjust seasonings to your liking.

3.

Should be a bit salty and spicy to counteract the sweetness from the nuts.

Frenching a Chicken Wing

1.

Looking at the chicken wing, you will see it has three parts: the wing tip, drumette (side with the large thick bone) and the wingette, the side with two smaller bones. While the wingettes can be frenched as well, it takes a bit more skill to remove the second bone so we will only be focusing on the drumette.

2.

Remove the wing tip.

3.

Place the wing on a cutting board, and use a knife to cut through the joint between the drumette and the wingette, fully separating them. If the knife doesn’t go through cleanly, wiggle it a little to find the place where the joints will seperate.

4.

Then, gripping the exposed bone at the end of the drumette, use a knife to gently push all the meat to the opposite end by scraping it off the bone.

5.

You will now have a length of bone that is exposed, topped by a knob of meat on the bottom.

Frenching a Chicken Wing

Don’t let the idea of frenching a chicken wing scare you. “Frenching” is the technique for cutting meat and exposing bone and Its really not that hard. All you need is a cutting board and a sharp knife.

Roast the Chicken

1.

Pulse nuts and salt together in the food processor. Keep the nuts coarse because we still want to have texture

2.

Dip frenched chicken into one cup garlic-parsley dip

3.

Dip into sugared almonds, and coat completely.

4.

Place on a cookie sheet lined with Gefen Parchment Paper.

5.

Bake uncovered on 375 degrees Fahrenheit until nuts are golden brown and meat is cooked through (about 30 minutes).

6.

Serve with remaining garlic-parsley sauce.

Sugar Almond Crusted Chicken Lollipops with Garlic and Parsley Dip

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lisa stoch
lisa stoch
5 years ago

question what is a cube of frozen garlic/parsley equivalent to in teaspoons/tablespoons?

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Cnooymow{shman
Cnooymow{shman
Reply to  lisa stoch
5 years ago

garlic is a clove, parsley is a teaspoon.