Recipes
Spicy Butter Pecan Lil’ Smackin’ Pops
- Yield: 20 Servings
- Prep Time: 30 Mins.
- Cook Time: 18 Mins.
- Fisher® Pecans put a fresh twist on chicken and waffles! With a touch of maple syrup on the mini-pancakes and dash of Sriracha on the chicken, this dish is packed with flavor
Ingredients
- 20 chicken drumettes
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon red pepper flakes
- 1 teaspoon smoked sea salt
- 2 quarts canola oil
- 4 ounces (1 stick) butter
- 1/3 cup maple syrup
- 1/3 cup sriracha
- 3/4 teaspoon smoked paprika
- 2 ounces Fisher® Chef’s Natural Pecan Chips, divided
- 20 frozen mini pancakes, heated according to package directions
- 1 tablespoon chopped Italian parsley
- For food safety, gently rub produce under cold running water.
Directions
- Cut the skin and tendons at the top of each drumette. Scrape the meat down towards the bottom. Do not remove the meat completely, form into a round lollipop.
- Place drumettes in a sealable plastic bag. Add in garlic, onion, pepper flakes and salt tossing to coat. Refrigerate for at least 1 hour.
- Add oil to deep fryer or to a large Dutch oven. Heat oil to 330°F. Fry wings in batches until golden and cook until internal temperature reaches 165°F on a food thermometer, about 6 to 7 minutes. Reheat oil to 330°F before cooking each batch. Drain on paper towels, keep warm.
- Heat butter, syrup, sriracha and paprika in a small saucepan over medium heat until butter is melted.
- Transfer cooked drumettes to a large mixing bowl, top with butter mixture and toss to coat. Add half the pecans to drumettes; coat evenly.
- Place drumettes on top mini pancakes, top with remaining pecans and parsley.
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