EagleTribune.com, North Andover, MA

September 13, 2013

Spicy Chicken Lollipops

Requires a little technique, few ingredients


The Eagle-Tribune

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Chicken drumsticks are a great and inexpensive part of the chicken to prepare for either a dinner party or lunch. A sweet and hot glaze, with a fancy yet easy French technique, will surely make this budget cut a hit with family and friends.

Mary Poehnelt, “the Butcher from Belchertown,” was recently named the runner-up on FOX’s hit reality television show “Hell’s Kitchen,” and just started working at Blue Ginger, chef and TV personality Ming Tsai’s restaurant in Wellesley.

After defeating stiff competition and creating remarkably innovative dishes on TV, Mary came home to fuse her French culinary education with her love for Korean cooking. One result is this unique treat.

First, cut the drumstick at the knuckle, by firmly pressing down the knife at the knuckle and pressing down. Then scrape the flesh and the skin, away from the top of the knuckle. This is called “Frenching.”

Prepare the glaze. Sear the drumsticks, then bake and “voila!” The next great dinner dish is here. Enjoy!

Spicy Chicken Lollipops

Ingredients

Chicken Drumsticks:

4 chicken drumsticks

2 tablespoons oil

1 teaspoon salt or to taste

1 teaspoon pepper or to taste

Glaze:

1 tablespoon chipotle powder

1/2 cup maple syrup

Instructions

Cut the drumstick at the knuckle, by firmly pressing down the knife at the knuckle. Then scrape the flesh and the skin, away from the top of the knuckle. This is called “Frenching.”

Add the oil to a pan and heat over a medium heat.

Thoroughly season drumsticks prior to cooking.

Sear the drumsticks for 5 to 7 minutes on each side.

Prepare the glaze by thoroughly mixing chipotle and maple syrup in a bowl.

When the drumsticks have finished searing on both sides, coat them thoroughly in the glaze.

Preheat your oven to 350 degrees. Line a cookie sheet with aluminum foil and place the drumsticks on it.

Bake for 20 minutes. Serve and enjoy.

Recipe courtesy of Mary Poehnelt, bulgogiandbutter.com, 2013.