Chicken Lollipops with India Pale Ale & Toasted Coriander BBQ Sauce
1 cups Coriander seed
1/2 cups IPA beer
1/4 cups Orange marmalade
1 qt. Kraft BBQ Sauce
30 each Chicken drumettes
1/2 cups Cornstarch
Coriander seed in large saute pan. Stir in beer; cook until reduced by half. Add marmalade and barbecue sauce; stir. Simmer on medium heat 15 min.
A paring knife to cut the tendons at the narrow end of each drummette. Scrape the meat down as far as possible to resemble a lollipop, being carefully to not completely remove the meat from the bone. Toss with corn starch; gently shake off excess. Deep fry in 350ºF oil until chicken is crisp and done.