Daily Special: Ashely Farm's Chicken Lollypops

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.


Pickled Peppers

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.


To Assemble:

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