Ever eat fried chicken and wonder, "why can't I just have the crispy skins?"
Better yet, ever eat chicken 'n waffles and wonder the same thing? "Why can't I just have the skins with the syrup?"
Well, I'm here for you.
I took a handful of uncooked chicken skins (literally a handful), soaked them in a marinade of equal parts chocolate syrup, soy sauce and Chinese hoisin sauce for about an 1 hour refrigerated, then took them out and laid them flat on a baking sheet. Popped them into a preheated 350 F oven, baked until nice and browned and crisp, and voila Chicken Skin Candy!
Results? Oh ... my ... god.
It was like munching on the result of an Alton Brown's science experiment that fused the DNA from some bacon candy with the genetic material from Chicharrones.
It's sweet, yet nice and bitter salty, with a good tang from the Hoisin sauce. Plus, you know what? It's sort of healthy for you b/c it's baked!
The possibilities are endless I'd imagine. If I can just get my hands on enough bulk chicken skins (which is rather difficult where I live), I can use Chicken Skin Candy -- aside from munching on them like potato chips -- as croutons, crumbled into corn bread batter and even in my french toast batter ....