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The concept of deviled bones is rooted in humble beginnings. Invented long before the modern hot wing hit the scene, deviled bones were a way to use leftover pieces of meat from joints of poultry. As mentioned in Alexis Soyer’s 1854 book 'Shilling Cookery for the People,' deviled bones involved taking any leftover bones still with meat, seasoning them with mustard, cayenne, and mushroom ketchup, and then broiling them until brown.
"Devilled" food in the 18th and 19th centuries referred to dishes that were highly seasoned or spiced, making deviled bones related by name to other deviled dishes like deviled ham and deviled eggs.