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.
- Portion size 24 servings
- Credits : Canadian Living Magazine: November 2006
MethodLine 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 facts Per piece: about
- Sodium 145 mg
- Protein 11 g
- Calories 125.0
- Total fat 8 g
- Cholesterol 33 mg
- Saturated fat 2 g
- Total carbohydrate 3 g
- Iron 4.0
- Calcium 1.0
- Vitamin A 2.0