Hold chicken at the meaty part while inserting a sharp knife near the end tip of the meat and bone until the meat is entirely separated from the bone. Then push down the chicken meat and form to resemble a ball.
Trim the excess chicken meat at the tip of the bone, but do not cut the bone. Shape the remaining chicken drumettes into the proper shape. Season chicken with salt, black pepper, and garlic powder and stand for 15 to 30 minutes.