Chicken Lollipops with India Pale Ale & Toasted Coriander BBQ Sauce

1. 1

   Toast coriander in large saute pan.

2. 2

   Stir in beer; cook until reduced by half.

3. 3

   Add marmalade and barbecue sauce; stir.

4. 4

   Simmer on medium heat 15 min.

5. 5

   Use a paring knife to cut the tendons at the narrow end of each drummette.

6. 6

   Scrape the meat down as far as possible to resemble a lollipop, being carefully to not completely remove the meat from the bone.

7. 7

   Toss in cornstarch; gently shake off excess.

8. 8

   Deep fry in 350 degrees F oil until chicken is crisp and done.

9. 9

   For each serving: Toss 5 drumettes with 2 oz.

10. 10

    sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.