Monday, April 2, 2012

Mango Ginger Habanero Drummette Lollipops

Mango Ginger Habanero Chicken Drummette Lollipops
Mango Ginger Habanero Drummette Lollipops

The retailer I work for was so gracious to bump our employee discount up to 20% this weekend,(seriously?).  Anyway it's better than nothing.  Being a lover of all things housewares and gourmet food related I am actually quite pleased to be in charge of that department.  I get to see all the new products before anyone else and can ferret them away before they are gone. Teehee!!!

One of the things I found was a bottle of Mango Ginger Habanero Sauce.  I love flirting with the heat of the Habanero it is so darn hot, but also has a good flavor.  I despise hot just for the sake of being hot.  As you know the Habanero was once the Worlds's hottest pepper known to man.  Go Trinidad!!!

I enjoy chicken wings, but hate the mess of eating them.  Turning them into lollipops eliminates that icky sticky mess.

Here's a quick and super easy, nearly lazy, snack I made today before heading off to work....

You'll need:
1 small package of chicken wing drummettes.  (1.21lbs)
1/4 C Mango Ginger Habanero Sauce

and perhaps a glass of milk....
In a small sauce pan over medium-low heat reduce 1/4 C of the Mango Ginger Habanero Sauce to a syrupy consistency, about 10 mins.  Remove from heat and set aside.

Preheat oven to 400 degrees.  Grab the thin end of the drummette firmly, then carefully cut through the skin surrounding the bone, using a sawing motion and turning it around. Don’t try to force it, let the knife do the work.  Once the skin is cut all around, use your knife to scrape down the meat from the bone. Cut through the silver skin. Push the meat down to the other end.  At this point you can either turn it inside out or leave the skin on the outside.  I prefer the skin on the outside so it can crisp up.

Season with salt and pepper and place on  baking sheet with a rack.  This will allow some of the fat to leave, and promote even roasting.

Roast your drummette lollipops at 400 degrees for 20-25 minutes.  

Remove and en-robe your roasted chicken wing drummettes in the Mango Ginger Habanero syrup.   Serve with a glass of milk. Enjoy!!!

  These are so good!

Habanero Eating Contest anyone!?!


  1. Deb, this looks really good. Definitely on my list of things to do. Nice.

  2. Hi! Thank you so much for visiting. I hope you get a chance to enjoy these. they are sooo easy and the lollipop style chicken wing makes for less mess when eating them.



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