I get an email recipe post twice a week from a crockpot … er from a crockpot chef. Today’s entry featured a recipe that requires “24 chicken wing drummettes”.
Drummettes?
Jesus wept.
I get an email recipe post twice a week from a crockpot … er from a crockpot chef. Today’s entry featured a recipe that requires “24 chicken wing drummettes”.
Drummettes?
Jesus wept.
I’m sure they have done “buffalo wing-ettes“! if not, why not? 🙂
That actually makes sense. Chicken wings can be cut into three parts at the joints: the “drummette” is the “shoulder” part of the wing, which looks like a miniature drumstick or leg; the middle or “forearm” section has two bones; and the far end or “hand” is pretty much inedible.
Only the first two parts are used in making Buffalo chicken wings (which are cut up in this manner, fried, and saturated in a mixture of Tabasco or Red Hot pepper sauce and butter).
Oh, one more thing: these mini-drumsticks were also marketed as “chicken peg-legs” (I seem to recall Long John Silver’s coining the term). My brother-in-law exclaimed on first seeing these (and assuming they were chicken legs), “Why, those chickens aren’t even born yet!”