Start with 16 chicken drumettes. In a large bowl, toss them with 1 tsp of seasoned salt and 1 tsp of cajun spice. I would use a bit more cajun spice, but that’s just me. At this point the recipe called for the wings to go on kebab skewers, four at a time, but I didn’t bother with that.
Bake the drumettes in a 425 degree oven for 45 minutes on a sheet pan lined with parchment paper. (When I do this again, I’m going to put them on a cooling rack to let the fat drain off more efficiently.)
Finally, AB says to grill them for 5 minutes on each side. It was cold out and I didn’t feel like heading out to the grill, so I broiled them for the same amount of time. It worked great and I stayed warm!