20 frozen mini pancakes, heated according to package directions
1 tablespoon chopped Italian parsley
Cut the skin and tendons at the top of each drumette. Scrape the meat down towards the bottom. Do not remove the meat completely, form into a round lollipop.
Place drumettes in a sealable plastic bag. Add in garlic, onion, pepper flakes and salt tossing to coat. Refrigerate for at least 1 hour.
Add oil to deep fryer or to a large Dutch oven. Heat oil to 330°F. Fry wings in batches until golden and cooked through, about 6 to 7 minutes. Reheat oil to 330°F before cooking each batch. Drain on paper towels, keep warm.
Heat butter, syrup, sriracha and paprika in a small saucepan over medium heat until butter is melted.
Transfer cooked drumettes to a large mixing bowl, top with butter mixture and toss to coat. Add half the pecans to drumettes; coat evenly.
Place drumettes on top mini pancakes, top with remaining pecans and parsley.