CHICKEN WING LOLLIPOPS

Makes: 24

24 chicken wing drumettes (about 3 lb/1.4 kg)

1 tbsp (15 mL) canola oil

1/2 tsp (2.5 mL) chili powder

1/2 tsp (2.5 mL) smoked paprika 1/4 tsp (1 mL) cayenne pepper 1/4 tsp (1 mL) ground cumin

1/4 tsp (1 mL) garlic powder

1/4 tsp (1 mL) onion powder

1/4 tsp (1 mL) freshly ground pepper

1/2 tsp (2.5 mL) salt

Buttermilk blue cheese dip (recipe follows)

1. For each drumette, use a paring knife to cut meat all around the bone at narrow end. Push meat from cut end down bone, pulling it inside out over meat at wide end to form a lollipop.

2. Scrape the exposed bone with paring knife, removing and discarding any excess meat or fat. If desired, use a sharp knife to cut off and discard end of bone at narrow end.

3. Combine oil, chili powder, paprika, cayenne pepper, cumin, garlic powder, onion powder and pepper in a large heavy zip-topping plastic bag.

4. Add chicken and squeeze bag to coat chicken with mixture. Seal bag and place on a plate. Refrigerate, turning bag occasionally, for at least 2 hours or up to 24 hours. 5. Preheat natural gas barbecue on medium heat for 10-15 minutes.

6. Meanwhile, remove chicken from oil mixture; discard oil mixture. If any meat has flipped back on any of drumettes, pull meat so it is inside out again. Sprinkle chicken with salt.

7. Place chicken on a grill topper or directly on barbecue grid on natural gas barbecue.

8. Grill chicken over medium heat, turning occasionally, until chicken is cooked through, about 25-30 minutes.

9. Serve with buttermilk blue cheese dip.