Chicken Lollipops with India Pale Ale & Toasted Coriander BBQ Sauce

• 1 Tbsp. coriander seeds
• 2 cups IPA beer
• 1 cup orange marmalade
• 1 qt. OPEN PIT Original Restaurant Recipe Barbecue Sauce
• 120 each chicken drumettes
• 2 cups cornstarch

1. Toast coriander in large saute pan.
2. Stir in beer; cook until reduced by half.
3. Add marmalade and barbecue sauce; stir.
4. Simmer on medium heat 15 min.
5. Use a paring knife to cut the tendons at the narrow end of each drummette.
6. Scrape the meat down as far as possible to resemble a lollipop, being carefully to not completely remove the meat from the bone.
7. Toss in cornstarch; gently shake off excess.
8. Deep fry in 350 degrees F oil until chicken is crisp and done.
9. For each serving: Toss 5 drumettes with 2 oz.
10. sauce.

coriander seeds, ipa beer, orange marmalade, open, chicken, cornstarch

Taken from www.kraftrecipes.com/recipes/chicken-lollipops-india-pale-ale-toasted-coriander-bbq-sauce-132561.aspx (may not work)