Halloween Zombie Pops Chicken Wing Drumettes

• 3 lb. chicken wing drumettes (about 24 pieces)
• 1/4 tsp. salt
• 1/4 cup prepared hot pepper sauce (such as Frank's Red-Hot Sauce)
• 1/4 cup liquid honey

1. Line rimmed baking sheet with foil; place greased rack on foil.
2. Set aside.
3. With small sharp knife, cut around thin tip of each drumette to loosen flesh.
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. (Make-ahead: Cover and refrigerate for up to 24 hours.)
6. Sprinkle chicken with salt.
7. Stand, bone end up, on prepared rack.
8. Bake in 400F (200C) oven until juices run clear when chicken is pierced, about 40 minutes.
9. In small bowl, whisk hot pepper sauce with honey.
10. Using tongs, dip meaty portion of each wing into sauce mixture; return to rack.
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. 24 pieces.
13. Canadian Living Magazine: November 2006

chicken wing drumettes, salt, pepper, liquid honey

Taken from www.foodgeeks.com/recipes/21543 (may not work)