Tested till perfect Zombie Pops (Chicken Wing Drumettes)

Zombie Pops (Chicken Wing Drumettes)

We used the drumette, or upper bone, of the chicken wing and scraped the meat away from the bone to give these wings a gnawed looked. Depending on how hungry you think your guests will be, you might want to double the quantities.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2006

Recipe4 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 24 pieces


  • 3 lb 3lbchicken wing drumettechicken wing drumettes, (about 24 pieces)
  • 1/4 tsp 1/4tspsalt
  • 1/4 cup 1/4cupprepared hot pepper sauce, (such as Frank's RedHot sauce)
  • 1/4 cup 1/4cupliquid honey
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Line rimmed baking sheet with foil; place greased rack on foil. Set aside.

With small sharp knife, cut around thin tip of each drumette to loosen flesh. Using back of knife, push flesh to bottom of drumette, scraping bone clean and removing any flesh left on exposed bone with paper towel. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Sprinkle chicken with salt. Stand, bone end up, on prepared rack. Bake in 400°F (200°C) oven until juices run clear when chicken is pierced, about 40 minutes.

In small bowl, whisk hot pepper sauce with honey. Using tongs, dip meaty portion of each wing into sauce mixture; return to rack. Broil about 6 inches (15 cm) from heat, watching carefully and turning and rearranging as necessary, until crisp and browned, about 2 minutes.

Nutritional Information Per piece: about

cal 125 pro 11g total fat 8g sat. fat 2g
carb 3g fibre 0g chol 33mg sodium 145mg

% RDI:

calcium 1 iron 4 vit A 2
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