Super Bowl Recipe

by Celia Sin-Tien Cheng
February 1, 2009

Here’s a recipe for tomorrow’s Super Bowl party: Chicken lollipops! It’s an elegant way of serving the quintessential chicken wings.

CHICKEN LOLLIPOPS
Michael Wurster
Executive Chef, ICON

Makes 50 – 60 wings (serves 8 to 10)

Chicken Wings – 5 lbs
Eggs – 3
A.P Flour – 2 cups
Rice Krispies Cereal – 2 cups
Panko Bread Crumbs – 2 cups

Franks Red Hot Sauce – 3 cups
Tomato Paste – 2 oz
Butter – 1 lb

Maytag Blue Cheese – 1 cup + 2 cups
Crème Fraiche – 1 qt
Lemon Juice – 2 tbsp
Sherry Vinegar – 2 tbsp
Mayonnaise – 1 cup

Recipe Notes: You can substitute Sour Cream for Crème Fraiche

For the chicken wings get three bowls to bread the wings in, one with flour, the next with the scrambled eggs, and lastly one for the breading. You first want to put the Rice Krispies in a blender or food processor before mixing with the bread crumbs. Dip the wing first in the flour, then the egg and lastly in the breading mixture. Fry the wings at 325* for eight to 10 minutes, remove and drain on paper towels.

For the hot wing sauce, melt the butter in a pot and reserve. Heat another pan with a teaspoon of oil and add the tomato paste, cook till starting to turn deep red, about 3 minutes over medium heat. Pour the hot sauce in the pot with the tomato and bring to a boil, remove from the heat and with a hand held blender Start to drizzle in the butter, slowly stream in until completely mixed.

For the blue cheese sauce, mix the blue cheese, lemon juice, sherry vinegar and mayonnaise into the crème fraiche with a whisk and season to taste.