Dominican Chicken Lollipops: Chicharron de Pollo

Ingredients

• 2 shallots, peeled and trimmed
• 1 onion, cut into large dice
• 4 garlic cloves
• 1 bunch cilantro
• 1 bunch parsley
• 2 bay leaves
• 12 peppercorns
• 1/4 cup dried oregano leaves
• 3/4 cup white vinegar
• 1 1/4 cups salad oil
• Salt
• 24 chicken wings trimmed and sectioned, tip and 2-bone section reserved for stock, meat pushed down to expose the single bone making a drummette or lollipop
• Flour, for dredging
• Canola oil, for frying
• Jalapeno Dipping Sauce, recipe follows
• 1/2 cup red wine vinegar
• 2 tablespoons mustard
• 1 tablespoon honey
• 1 jalapeno, halved

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