Chicken Wing Cupcakes

Yes, I said chicken wing cupcakes... but it's not quite as disgusting as it sounds. Let me explain.

It's a cornbread muffin in the shape of a cupcake, topped with some blue cheese "icing", and topped with this wondrously slippery spicy hot wing.

I have always lined the baking sheet with foil, but that was more for easy clean up. This time I tried a piece of parchment paper over the foil. Turns out to the best non-stick stuff ever! You don't loose "the good part" when you flip the wings over.

CHICKEN WINGS-

12 wings

1 beer

salt & pepper to taste

wing sauce

• boil wings in beer for 10 minutes. It takes a lot of the fat out and gives them a great flavor
• line a baking sheet with foil, then a piece of parchment paper
• lay the wings out, brush with oil, and salt and pepper.
  
• Bake at 350 F for 20 minutes, flip and bake 20 minutes longer

CORNBREAD-

1/2 cup butter

2/3 cup white sugar

2 eggs

1 cup buttermilk

1 cup sour cream

1/2 teaspoon baking soda

1 cup cornmeal

1 cup all-purpose flour

1/2 teaspoon salt

• Preheat oven to 375 degrees F
• Melt butter in large saucepan. Remove from heat and stir in sugar.
• Quickly add eggs and beat until well blended.
• Combine buttermilk, sour cream and baking soda and stir into mixture in pan.
• Stir in cornmeal, flour, and salt until well blended and few lumps remain.
• Pour batter into the prepared pan.
• Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean.

ICING-

One block cream cheese

1/4 cup blue cheese crumbles

1 tsp. lemon juice

• soften in microwave for about 30 seconds.
• Mix with beaters until fluffy.
• Scoop into a Ziploc or pastry bag.