MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dominican Chicken Lollipops: Chicharron De Pollo
 Categories: Caribbean, Chicken, Chilies, Condiments
      Yield: 4 Servings
 
           Shallots; peeled and
           - trimmed
      1    Onion; cut into large dice
      4 cl Garlic
      1 bn Cilantro
      1 bn Parsley
      2    Bay leaves
     12    Peppercorns
    1/4 c  Dried oregano leaves
    3/4 c  White vinegar
  1 1/4 c  Salad oil
           Salt
     24    Chicken wings
           Flour; for dredging
           Canola oil; for frying
           Jalapeno Dipping Sauce:
    1/2 c  Red wine vinegar
      2 tb Mustard
      1 tb Honey
      1    Jalapeno; halved
 
  Chicken wings trimmed and sectioned, tip and 2-bone section
  reserved for stock, meat pushed down to expose the single bone
  making a drummette or lollipop
  
  In a food processor, puree the shallots, onion, garlic, cilantro,
  parsley, bay leaves, peppercorns, and oregano with the white
  vinegar. Add the oil (do not puree, just mix in) and season with
  salt. Cover the chicken drummettes with the marinade. Marinate
  chicken, covered and refrigerated, for at least 4 hours. In a
  large size frying pan, heat 1-inch oil. Drain the chicken from the
  marinade. Dredge the chicken in flour, season with salt and
  pepper. Fry the drummettes until cooked through. Serve on a
  platter with Jalapeno Dipping Sauce.
  
  Jalapeno Dipping Sauce:

  In a small saucepan, heat the vinegar. Once warm, add the mustard,
  honey, and jalapeno. Boil for 2 minutes. Remove from the heat and
  serve.
  
  Recipe from Alex Garcia Show: Melting Pot Episode: Nuevo Latino
 
MMMMM