Tasty Food Affair
Chicken Drumettes
Chicken Drumettes
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Product Information
Chicken drumettes (wingsticks) — the upper joint of the wing that looks like a mini-drumstick.
The drumette format is the cleanest-eating wing cut: one bone, plenty of dark meat, and skin that crisps beautifully under any cooking method.
Pre-portioned for instant use. The wing cut every home cook reaches for when they want wing flavour without the messy multi-bone eating experience.
Why This Cut?
• Single-bone format: cleaner eating than multi-joint wings
• Maximum meat-to-bone ratio of any wing cut
• Pre-portioned for instant marinating or cooking
How To Serve?
• Buffalo drumettes: deep-fry, toss in hot sauce-butter, serve with blue cheese dip
• Soy-garlic drumettes: marinate, oven-roast at 200°C with sesame seeds
• Sweet chilli drumettes: glaze with Thai sweet chilli sauce in the last 5 minutes of cooking
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What You're Getting
Weight: 1KG (18 - 22 Wings)
Packaging: 1 Pack, Vacuum Packed
Product State: Raw & Frozen
Serves: 6 - 10
Shelf Life: Guarantee at least 60 Days upon receiving
Country Of Origin: Brazil
Cooking Methods
1. The Air Fryer (The Fastest, Easiest Crunch)
The air fryer is arguably the best modern method for wings. The intense convection air currents continuously strip moisture off the skin while melting the fat, giving you deep-fried results with zero oil.
2. Oven-Baking with the "Baking Powder" Trick (For Massive Batches)
If you are cooking 1kg to 2kg of wings for a party, the air fryer is too small. You can get identical, ultra-crispy restaurant-style results in a standard oven by using a simple food-science hack.
3. High-Heat Pan-Fry & Glaze (The Sticky Asian Style)
If you love wings coated in a thick, sticky sauce (like soy-garlic, honey-ginger, or a sweet-chili glaze), pan-frying them directly in a skillet creates a wonderful caramelized exterior.
Storage Method
Keep Frozen below -18°C
Delivery Method
Delivered with our trusty fleet of refrigerated trucks. Arrives Cold, Always.