Ingredients Jump to Instructions ↓

  1. 2 Shallots - peeled, trimmed

  2. 1 Onion - cut large dice

  3. 4 Garlic cloves

  4. 1 Cilantro

  5. 1 Parsley

  6. 2 Bay leaves

  7. 12 Peppercorns

  8. 1/4 cup 10g / 0.4oz Dried oregano leaves

  9. 3/4 cup 177ml White vinegar

  10. 1 1/4 cups 296ml Salad oil Salt - to taste

  11. 24 Chicken wings - trimmed, sectioned, Tip and 2-bone section reserved for Stock, meat pushed down to expose the Single bone making a drummette or lollipop Flour - for dredging Canola oil - for frying Jalapeno Dipping Sauce

  12. 1/2 cup 118ml Red wine vinegar

  13. 2 tablespoons 30ml Mustard

  14. 1 tablespoon 15ml Honey

  15. 1 Jalapeño - halved

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 Jalapeño Dipping Sauce. For the Jalapeño Dipping Sauce: In a small saucepan, heat the vinegar. Once warm, add the mustard, honey, and jalapeño. Boil for 2 minutes. Remove from the heat and serve. This recipe yields 6 servings.


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