Chef Brian Malarkey
Farm Bird Lollipops + Snakebite Hot Sauce
When we first opened Searsucker, we had spicy chicken wings on the menu. People loved them, but we got lots of complaints that they were too messy. (Searsucker is a great date spot, but spicy chicken-wing fingers brings new meaning to the term "hot date!") So I asked super-chef Shane to reinvent the chicken wing. He came up with his from-scratch chicken chorizo and he put it on the end of a stock - voila! Fun, unique, spicy, and perfect for the hygienically challenged!
- 2 pounds chicken thigh meat, ground
- 4 tablespoons fresh garlic, minced
- 2 tablespoons paprika
- 2 teaspoons onion powder
- 2 teaspoons ground cumin
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 16 to 20 small wooden skewers
Blue Cheese Dipping Sauce:
- 2 cups heavy cream
- 1 cup blue cheese, crumbled
- 2 tablespoons red wine vinegar
- 1 tablespoon Worcestershire sauce
- Kosher salt and freshly ground black pepper, to taste
Snakebite Hot Sauce:
- 4 habanero chiles, diced
- 4 serrano chiles, diced
- 2 tablespoons olive oil
- 1/2 medium yellow onion, diced small
- 1/2 teaspoon cumin powder
- 1/2 teaspoon mustard seed
- 1/2 teaspoon cayenne powder
- 1/2 teaspoon paprika
- 1/2 teaspoon fennel seed
- 2 teaspoons chipotle chiles in adobo
- 1 clove fresh garlic
- 2 cups white balsamic vinegar
- 2 cups granulated sugar
- 3 cups piquillo peppers, diced
- 1 to 2 cups canola or vegetable oil, for frying
- 2 cups all-purpose flour, seasonsed with kosher salt and freshly ground black papper
- 2 cups blue cheese, crumbled
- fresh chives, minced
Chef's note: Piquillos are sweet Spanish peppers and are available at specialty food sources or online or you can substitute roasted red peppers. Also, your local butcher will be happy to grind up the chicken thighs for you.
Preheat Oven to 350oF.
In a large bowl, combine all ingredients well. With an ice cream scoop or spoon, portion the chicken into balls and place on an oiled sheet tray. Skewer each chicken pop and bake for 10 minutes.
In a medium saucepot, bring the cream to a boil and remove from the heat. Whisk in all the other ingredients. Stir well to melt the cheese and combine. Allow to cool a bit, then refrigerate until needed.
Sauté the habaneros and serranos in the oil until they become aromatic, about 5 minutes. Add all the remaining ingredients (excpet for the piquillos) and bring the mixture to a boil. Reduce the heat and simmer for 10 minutes to incorporate all the flavors. Take the sauce off the heat and stir in the piquillo peppers. Season with salt and pepper, to taste. In a blender, purée until smooth, and set aside.
In a deep fryer or medium skillet, heat the oil to hot (almost smoking). Roll the cooked chicken pops in the seasoned flour and fry until golden brown. Drain on paper towels.
Dip the fried chicken pops into the hot sauce, sprinkle with blue cheese crumbles and fresh chives, and serve immediately with dipping sauce on the side.