Halloween Zombie Pops Chicken Wing Drumettes

1. 1

   Line rimmed baking sheet with foil; place greased rack on foil.

2. 2

   Set aside.

3. 3

   With small sharp knife, cut around thin tip of each drumette to loosen flesh.

4. 4

   Using back of knife, push flesh to bottom of drumette, scraping bone clean and removing any flesh left on exposed bone with paper towel.

5. 5

   (Make-ahead: Cover and refrigerate for up to 24 hours.)

6. 6

   Sprinkle chicken with salt.

7. 7

   Stand, bone end up, on prepared rack.

8. 8

   Bake in 400F (200C) oven until juices run clear when chicken is pierced, about 40 minutes.

9. 9

   In small bowl, whisk hot pepper sauce with honey.

10. 10

    Using tongs, dip meaty portion of each wing into sauce mixture; return to rack.

11. 11

    Broil about 6 inches (15 cm) from heat, watching carefully and turning and rearranging as necessary, until crisp and browned, about 2 minutes.

12. 12

    24 pieces.

13. 13

    Canadian Living Magazine: November 2006

* Per serving · 4 servings · Values may vary.

No additional tips available.