Savory Thai Chicken Pops
Crispy chicken wing “pops” tossed in a savory, sticky Thai-inspired Jif® Natural Peanut Butter sauce and topped with chives, pepper slices, pomegranate seeds and crushed roasted peanuts. Served with a ginger-infused Smucker’s® Red Raspberry Jam for dipping.
Ingredients
- Ginger-Infused Red Raspberry Jam:
- 1 cup Smucker’s Red Raspberry Jam
- 1 tbsp. minced ginger root
- 1 lemon, zested and juiced
- 1/8 tsp. kosher salt
- Savory Peanut Butter Wing Sauce:
- 1 cup granulated sugar
- 1/2 cup heavy cream, hot
- 2 tbsp. fish sauce
- 2 oz. Jif Natural Peanut Butter Sauce
- 2 tbsp. Sriracha hot sauce
- 1/4 cup minced ginger root
- 1 tsp. minced garlic
- 2 tbsp. unsalted butter, chilled
- 1 tsp. kosher salt
- 2 lb. chicken wings (wingettes and drumettes)
- Garnish:
- 4 tbsp. crushed peanuts
- 4 tbsp. chives
- 8 lime wedges
Directions
Step 1: Preheat deep fryer to 400°F.
Step 2: For the red raspberry jam, combine all ingredients in a mixing bowl and whisk until uniform. Cover and refrigerate.
Step 3: For the peanut butter wing sauce, sprinkle a thin layer of sugar into pan over medium low heat, let melt, then add another layer (no stirring necessary).
Step 4: Continue adding until all sugar is melted and creates a syrup. Cook the syrup undisturbed until it becomes deep amber in color and smells nutty, 2–3 minutes.
Step 5: Remove from heat and slowly whisk in remaining ingredients with the exception of butter. Once sauce is a smooth consistency whisk in butter.
Step 6: Hold sauce warm until use or reserve refrigerated for up to 7 days. Re-warm before use.
Step 7: To prep wingettes, separate the joint connecting the two bones and slice the thin end of the wing around the circumference.
Step 8: Remove the thinner bone and push down the meat to one end of the bone to create a pop.
Step 9: Remove the thinner bone and push down the meat to one end of the bone to create a pop.
Step 10: Deep fry pops until a minimum temp of 165°F is reached and skin is crispy. Then toss in warm peanut butter wing sauce.
Step 11: Garnish with any excess wing sauce, crushed peanuts, chives, pomegranate seeds and lime wedges. Serve with 1/4 cup of the ginger-infused raspberry jam.
