Product Glossary
What Is a Chicken Drumette? The Complete Wingstick Guide for Wholesale Buyers
Drumette, wingstick, wingette — the terms get mixed up constantly. Here is exactly what each cut is, how it is packed, and how distributors buy it by the case.
Definition
What Is a Chicken Drumette?
A chicken drumette is the upper section of the chicken wing — the part closest to the shoulder, containing a single bone. Because it is shaped like a miniature drumstick, meat-heavy at one end and narrowing toward the joint, the poultry trade nicknamed it the “drumette,” and it is sold commercially under the name wingstick. Drumette and wingstick refer to the same cut — if a supplier lists wingsticks on a spec sheet, that is what you are buying.
A whole chicken wing has three sections: the drumette (upper arm), the wingette or flat (middle, with two thin parallel bones), and the tip (mostly skin and cartilage, usually removed before retail sale). Most bulk wing programs split the wing at the joints and sell drumettes and wingettes as separate SKUs, since each cooks slightly differently and plates differently.
Cut Comparison
Drumette vs. Wingette vs. Whole Wing
Cut
Bone Structure
Meat Yield
Common Use
Drumette (Wingstick)
Single bone, drumstick-shaped
Highest meat-to-bone ratio of the three
Wing bars, bone-in retail packs, grilling
Wingette (Flat)
Two thin parallel bones
Moderate, prized for skin-to-meat ratio
Classic buffalo wings, fryer programs
Whole Wing (3-Joint)
All three sections intact
Lowest yield per piece, lowest cost
Bulk/value packs, soup and stock use
Nutrition
Chicken Drumette Nutrition (Approximate)
Values vary by size, skin-on vs. skin-off, and preparation, but as a general reference point (raw, skin-on, per USDA FoodData Central-style estimates): a medium drumette (about 45g raw weight) runs roughly 80-100 calories, 8-9g protein, and 6-7g fat. Skin-off or trimmed drumettes run lower in fat. These figures are for raw product — frying or breading adds calories from oil and coating.
~90
Calories per piece (raw, approx.)
~8g
Protein per piece (approx.)
~6g
Fat per piece, skin-on (approx.)
Presentation Cuts
What Is a French Cut Chicken Wing?
A french cut (or “frenched”) drumette has the meat pushed down to one end, leaving a clean section of bone exposed at the other — the same presentation style used on french-cut lamb or pork chops. It is a plating choice, not a different cut: any drumette can be frenched. Restaurants use it for upscale wing platters and appetizer presentations where a cleaner bone handle matters more than yield.
Wholesale Specs
How We Pack Drumettes for Distributors
Size Grading
Graded and sized (small, medium, jumbo) by piece count per case, so every box cooks and plates consistently.
IQF Freezing
Individually quick-frozen so you can pull exact case counts without thawing a whole block.
Standard Case Sizes
Bulk cartons sized for foodservice and retail case-ready packouts, with custom pack sizes available.
Halal-Certified Option
Available as a halal-certified product line for buyers supplying halal-only kitchens and retailers.
FAQ
Drumette & Wingstick Questions, Answered
A drumette is the upper section of a chicken wing, closest to the shoulder, shaped like a miniature drumstick with a single bone. It is the meatiest of the three wing sections.
The drumette comes from the wing — specifically the humerus (upper arm) section, the part of the wing closest to where it attaches to the chicken’s body.
Yes. “Wingstick” is the commercial/trade name used on many wholesale spec sheets and packaging for the same cut known as a drumette.
A drumette is the upper wing section with one bone; a wingette (or flat) is the middle wing section with two thin parallel bones. They are typically sold as separate products after the wing is split at the joint.
They are the two main sections of a disjointed chicken wing. Many retail and foodservice wing products are sold pre-split into wingettes and drumettes rather than as whole wings, since each portion cooks more evenly on its own.
A medium raw, skin-on drumette (about 45g) runs roughly 80-100 calories, with approximately 8-9g of protein and 6-7g of fat. Cooking method (fried vs. baked) and breading will change the final calorie count significantly.
A french cut (or frenched) wing has the meat pushed to one end of the bone, exposing a clean section of bone at the other end — a presentation style, not a different cut. It is most often applied to drumettes for upscale plating.
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