Savory Thai Chicken Pops

Directions

1. Preheat deep fryer to 400°F.
2. For the red raspberry jam, combine all ingredients in a mixing bowl and whisk until uniform. Cover and refrigerate.
3. For the peanut butter wing sauce, sprinkle a thin layer of sugar into pan over medium low heat, let melt, then add another layer (no stirring necessary). Continue adding until all sugar is melted and creates a syrup. Cook the syrup undisturbed until it becomes deep amber in color and smells nutty, 2–3 minutes. Remove from heat and slowly whisk in remaining ingredients with the exception of butter. Once sauce is a smooth consistency whisk in butter. Hold sauce warm until use or reserve refrigerated for up to 7 days. Re-warm before use. 
4. To prep wingettes, separate the joint connecting the two bones and slice the thin end of the wing around the circumference. Remove the thinner bone and push down the meat to one end of the bone to create a pop. 
5. To prep drumettes, slice the thin end of the wing around the circumference and push down the meat. 
6. Deep fry pops until a minimum temp of 165°F is reached and skin is crispy. Then toss in warm peanut butter wing sauce. 
7. Garnish with any excess wing sauce, crushed peanuts, chives, pomegranate seeds and lime wedges. Serve with ¼ cup of the ginger-infused raspberry jam.