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DRUMETTE or WING DRUMETTE or DRUMMIE
This is a modern cut, comprising the section of the wing between the shoulder and the elbow—the top two parts of the three-joint wing. The wing tip is removed and discarded. Then, the mid joint wing meat is pushed up toward the top of the wing joint, to create the illusion of a “mini drumstick,” cleverly marketed as a drumette.
Drumettes are the meatiest, single-bone section of the chicken wing, and are immensely popular. Studies show that when it comes to whole wings, roughly 42% of Americans prefer drumettes. Their miniature drumstick appearance, tender dark meat, and convenient single-bone structure make them a preferred favorite for game-day snacking and casual dining.
Unlike flats (wingettes), which have two bones, drumettes have a single bone, making them easier to dip and eat cleanly.
Because there are only two drumettes and two flats per chicken, the surging popularity of wings has made them a highly valuable poultry cut.
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Chicken sliders with sweet onion and homemade pickles. Photo courtesy McCormick.com. Get the 