Chicken Drummettes

Keep this tasty dish in mind if you're in need of bite-sized starters for a large group of family and friends

Credit: Flickr / KayOne73

Dress up your drumettes with extra garnishes

An easy go-to chicken dish for family occasions and tasty appetizers

These perfect two-bite appies work well in a pinch, such as when you have to feed a large gathering at minimal cost — for instance, on Father’s Day. Country ketchup is the name for upscale gourmet-type ketchup, but just use good old Heinz if you can’t find it.

To save time, you could also substitute a good barbecue sauce or marinade for this homemade one.


  • ½ cup country ketchup
  • ⅓ cup Jack Daniel’s bourbon (or rum or water)
  • 2 Tbsp. tamari soy sauce
  • 2 Tbsp. brown sugar
  • 2 Tbsp. granulated garlic (not garlic powder)
  • 1 chipotle pepper, minced (less if you are timid)
  • 24 chicken mini-drumsticks*


  1. Mix all the ingredients, except the chicken, in a large bowl to make the marinade
  2. Cut through the middle of each drummette to expose the bone
  3. Scrape your knife down the bone, pushing the meat to the bottom. Form a ball as you push the meat down
  4. Place the drummettes in the marinade for at least 2 hours
  5. Remove and transfer to a parchment-lined baking sheet
  6. Bake in a preheated 375°F oven for 1 hour
  7. Serve the drummettes hot or at room temperature

Makes 24 drummettes

*Whole chicken wings are usually sold separated into mini-drumsticks (also known as drummettes) and mini-wings (or wingettes). If your store only sells whole wings, you can split them yourself by cutting them in half where the meaty drummette meets the wingette. You can also use the wingettes in this recipe. Scrape your knife down the wingette’s two bones, pushing the meat to the bottom. Snap off the thin bone and discard.

Originally published in TVW. For daily programming updates and on-screen Entertainment news, subscribe to the free TVW e-newsletters, or purchase a subscription to the weekly magazine.