Recipe by the Westin Charlotte
Ashely Farm’s Chicken Lollypops / Applewood Smoke / Citrus-Chili Glaze / Pickled Peppers 12
Cut Chicken Wings into “Lollipops” by Cutting Away the Excess Meat from the Bone on The Chicken Drumstick.
Brine Chicken Lollipops for 12 Hours In:
1 Gallons Orange Juice, 1 Gallons Cold Water, 2 Miller Lite,2 Cups Brown Sugar,
2 Cups Kosher Salt, 3 Julienned Red Onion, 1 Red Bell Pepper,
1 Green Bell Peppers, 10 Cloves Fresh Garlic, Fresh Parsley and Cilantro Stems
Pull out of Brine and Pat Dry
Place on Sheet Pans, Cover with Bacon Slices and Roast in Oven at 350° for 20 Minutes
Eat Bacon and Chill Wings until Service
Citrus Chile Glaze
Reduce 1/2 Gallon of Orange Juice by Half
Add Juice of 6 Limes, 1/4 Bottle of Sweet Chile Sauce, 1/4 Bottle of Sriracha, 1/2 Cup Hoisin Sauce, 1 Cap full of Orange Oil, 1 Bunch of Sliced Green Onion, 1 Bunch of Chopped Cilantro
1 Teaspoon Cup of Black Sesame Seeds and Cracked Black Pepper. Simmer and Reduce until a Glaze is Made.
Grill 12 Baby Bell Peppers and Set Aside
Make Pickling Liquid- Toast 2 Tbl of Pickling Spice and 1 Tbl of Pink Peppercorn
Add ½ Gallon of Water, ¼ Gallon Rice Wine Vinegar, 1 Cup Soy Sauce, ¼ Cup Kosher Salt,
2 Cups of Brown Sugar, 10 Cloves of Garlic, 1 Small Knob of Ginger
Bring to a Simmer for 5 Minutes.
Pour Over Baby Bell Peppers and Marinate Overnight.
Fry Chicken Wings at 350° for 5-6 Minutes Until They are Maple in Color
Mount Chile Glaze with a 1 Knob of Butter
Toss Wings with Glaze
Plate and Place Pickled Peppers Around The Wings
Garnish with Micro Cilantro