Spicy Butter Pecan Lil’ Smackin’ Pops

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


  • 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.


  1. 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.
  2. Place drumettes in a sealable plastic bag. Add in garlic, onion, pepper flakes and salt tossing to coat. Refrigerate for at least 1 hour.
  3. 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.
  4. Heat butter, syrup, sriracha and paprika in a small saucepan over medium heat until butter is melted.
  5. Transfer cooked drumettes to a large mixing bowl, top with butter mixture and toss to coat. Add half the pecans to drumettes; coat evenly.
  6. Place drumettes on top mini pancakes, top with remaining pecans and parsley.

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