zenor,
Here's a great recipe for baked honey garlic boneless wings (they actually use chicken thighs) I've made them once or twice and are pretty good. If you roll them up properly, they actually look like wings.
Lord of the Wings (
http://www.foodtv.ca/recipes/reciped...px?dishid=8413)
Yield: 32
Boneless honey-garlic “wings” with blue-cheese dip.
Per serving (7 boneless wings with 2 tbsp dip): 543 calories, 18.6 g total fat (5.2 g saturated fat), 57 g protein, 30 g carbohydrate, 0 g fibre, 258 mg cholesterol, 975 mg sodium
Ingredients:
Chicken "Wings" with Honey-Garlic Marinade
1/2 cup honey
1/4 cup hoisin sauce
3 tbsp reduced-sodium soy sauce
3 tbsp freshly squeezed lemon juice
2 tsp grated gingerroot
1 tbsp minced garlic
1 tsp sesame oil
1/2 tsp curry powder
1/2 tsp ground coriander
1/8 tsp cayenne pepper
3 pounds (1.35 kg) boneless, skinless chicken thighs
Blue Cheese Dip
1/2 cup crumbled blue cheese
1/3 cup reduced-fat mayonnaise (not fat-free)
1/4 cup light sour cream
1 tbsp freshly squeezed lemon juice
1 tsp sugar
1/2 tsp minced garlic
1/2 tsp dry mustard powder
1/4 tsp salt
Freshly ground black pepper, to taste
Directions:
Chicken "Wings" with Honey-Garlic Marinade
Whisk together all marinade ingredients in a medium bowl. Set aside.
Cut each chicken thigh in half. Place chicken pieces in a large, heavy-duty, resealable plastic bag. Add 1/2 the marinade to bag (reserve remaining marinade). Turn bag several times to coat chicken with marinade. Marinate in refrigerator for at least 2 hours or up to 24 hours.
Preheat oven to 400ºF. Line a rimmed baking sheet with foil and fold or roll the chicken pieces into uniform oblong “wings.” Place wings on baking sheet close together (touching), as this will help them hold their shape. Bake for about 10 minutes, until partially cooked and still pink in the middle.
Meanwhile, preheat gas grill to medium-high heat. Brush grill rack lightly with oil or spray with cooking spray. Using tongs, transfer par-baked wings to grill and cook for about 2 to 3 minutes per side, basting often with reserved marinade. The more you baste, the better they taste! They should have some nice grill marks on them. Serve hot wings with cold blue cheese dip.
Blue Cheese Dip
Whirl together all dip ingredients in the bowl of a mini food processor until almost smooth. The dip shouldn’t be perfectly smooth like sour cream; it should have some texture, but no lumps. You can mash the blue cheese and mix the dip by hand, but it will be chunky. Cover and refrigerate until ready to serve. Keeps in the fridge for about two days.
Here's a link to a ghostly pumpkin pudding recipe from the food network:
http://www.foodnetwork.com/recipes/g...ipe/index.html
There are some more cool halloween food ideas here:
http://www.foodnetwork.com/halloween/package/index.html
.) Someday I want Dh and I to go to a party as Ms. Piggy and Kermit/Puppeteer. DH hates dressing up, but he has agreed to dressing in black and carrying a Kermit puppet. I just want an excuse to go buy a really sparkly dress and a feather boa. 
A few years ago we went to an 80's themed part as Mr. and Ms. Pacman. I made the Pacman faces out of science fair boards and we wore them around our necks. They were huge and hard to walk in, but very fun. I'm posting a picture of before we put them on.
