Leftovers are salvaged from dry, bland boredom with this recipe for Deviled Bones. Cooked meat is smothered with a peppery pick-me-up sauce and then broiled until golden.

In the past, people had to contend with leftovers. While today we can slap leftovers in the microwave and call it a day, leftovers of the past were not pleasant. Most leftovers were of unfavorable parts of the animal, hard and gristly meat that still clung to the bones. The solution for many was to devil meat. Today, we think of deviled and immediately go to deviled eggs, but back in the 19th century, it wasn’t just eggs. Deviling was a way to eat often not-so-fresh food such as vegetables, grains, and especially (and most often) meats.

While we may not be using literal bones, you can devil any type of meat. Here, chicken wings are used, but you can use any sort of meat you have left over.

Once the meat of your choice is slightly cooled (or pulled straight from your refrigerator) you can get to the deviling part.

Combine mustard, Worcestershire sauce, black pepper, and cayenne pepper. Depending on how much heat you like, you can adjust the amount of cayenne to how you please.

Toss the wings in the sauce, coating each wing thoroughly.Place the wings on a foil-lined baking sheet, making sure they’re all on one even layer. Broil the wings for a few minutes. Keep an eye on them, they’ll burn fast!

You can eat them as is, or you can brush on some melted butter for a glistening effect.

These Deviled Bones have the kick of a modern-day buffalo wing but with much less grease and mess. The peppery cayenne kick is amplified by the mustard, while the Worcestershire sauce brings out the savory umami flavors of the meat.

It’s a great way to revive yesterday’s leftover dinner or a fun variation for your next Sunday game day gathering.