Deviled Chicken Lollipops
|Chicken drumettes/Wingettes, about 30||2 1⁄2 Pound|
|Whole wheat bread crumbs||2 Cup (32 tbs)|
|Dijon mustard||1⁄4 Cup (4 tbs)|
|Vegetable oil||2 Tablespoon|
|Orange marmalade||3 Tablespoon|
1. If using drumettes, proceed to step 2. If using "wingettes," use a small sharp knife to cut toward bone around narrow end of wing to loosen meat. Gently use knife to scrape meat down toward wider end, turning meat inside out over end to form a "lollipop."
2. Preheat oven to 375Â°F. In a small saucepan, heat mustard, oil, and marmalade over low heat, stirring, until marmalade is melted, about 2 minutes. Pour into a shallow dish. Spread bread crumbs onto a plate. Dip chicken first into mustard mixture, then roll in bread crumbs to coat. Place in a single layer with a little space between pieces on baking sheets.
3. Bake until crispy and rich golden brown, about 35 minutes. Serve warm or at room temperature.