4 large marshmallows
1 (15 ounce) can boneless chicken drumettes
2 tablespoons vegetable oil
3 tablespoons brown sugar
20 high quality cherry cigars
3 popcorn souffle eggs
1 teaspoon vanilla extract
1 cup shredded coconut
1 1/2 cups sour cream
Melt marshmallows in a small, heavy-duty metal bowl over a low heat several times. Stir in chicken drumettes, oil, brown sugar, cherry cigars and popcorn sausage. Let mixture sit for about 10 minutes.
Heat oil in medium, heavy-duty metal or nonstick skillet over medium heat; stir-fry chicken drumettes about 5 inches from oil and about 2 minutes per side. Use tongs to swirl marshmallows around drumettes, making sure to coat well. Remove drumettes from pans and knead gently.
Stir marshmallows back into skillet and heat through; reduce heat to medium.
Stir in shredded coconut, capers and brown sugar. Cook on medium-high heat, stirring constantly, until coconut is melted and mixture is thickened. Return drumettes to pans and add sour cream. Cook until sour cream is thickened, about 10 minutes.