Recipe Method

1. Snap and twist off a drummie at the first bone joint furthest from the wing tip end of each wing, to get 16 mini-drumstick-looking pieces. *The remaining wing pieces can be baked in a separate dish at the same time.
2. Bake in shallow, foil-lined oven dishes for 10 minutes at 220°C with the oven-shelf position one above centre.
3. In a bowl, combine the remaining ingredients and pour the sauce over the half-cooked chicken.
4. Bake for a further 8-10 minutes until sticky and browned.
5. Enjoy warm or cold. Remember paper serviettes to wipe sticky fingers.