Chicken Wing Drummettes

Chicken wings — versatile, affordable and one of North America’s most ¬†undisputed¬†favorite ‘finger foods’. Even if they are classed as an appetizer, there is no problem fitting them in as the main course of a meal. The thing I like about them is how many different flavors you can give them. Gone are the days when everything had to be deep fried to taste good. Whether you prefer to barbecue them outdoors or bake in the oven, ‘wings’ taste great!

It seems like the grocery store meat counters have endless amounts of chicken wings in stock at this time. Of course, like most things nowadays, you have your choice — full wings, wing drumettes, wing tips and split wings. Good grief, we are so spoiled for choice! Then we go to cook them and there is more choice.

When I needed to make some of these tasty little morsels for company ‘finger food’ gatherings three of my favorites were ‘Parmesan’, ‘Rosemary’ and ‘Savory’ wings. I hope you enjoy them as well.

Chicken Wing Drummettes
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Print Recipe
Make everyone happy -- make some of all three kinds!
Servings
8 per recipe
Servings
8 per recipe
Chicken Wing Drummettes
Yum
Print Recipe
Make everyone happy -- make some of all three kinds!
Servings
8 per recipe
Servings
8 per recipe
Ingredients
Parmesan Wings
Rosemary wings
Savory Wings
Servings: per recipe
Instructions
Parmesan wings
  1. Preheat oven to 350 F. Line a 11 x 17 x 1-inch baking pan with foil. Place a 10 x 18-inch wire (cooling) rack on top. Combine parmesan cheese, parsley & spices in a large resealable plastic bag. Dip each chicken drumette in melted butter. Place a few in the bag at a time. Toss to coat evenly. Arrange drumettes in a single layer on wire rack. Bake uncovered for 45-55 minutes or until cooked.
Rosemary wings
  1. Preheat oven to 375 F. Line a 11 x 17 x 1-inch pan with foil; spray foil with baking spray. In a resealable plastic bag, combine oil & spices. Add chicken; toss to coat evenly. Place drumettes on prepared pan. Bake for about 45 minutes or until cooked.
Savory wings
  1. Preheat oven to 350 F. Line a 11 x 17 x 1-inch baking pan with foil. Place a 10 x 18-inch wire (cooling) rack on top. Combine bread crumbs & seasoning mix in a large resealable plastic bag. Dip each chicken drumette in melted butter. Place a few in the bag at a time. Toss to coat evenly. Arrange drumettes in a single layer on wire rack. Bake uncovered for about 45 minutes or until cooked.
Recipe Notes
  • Whenever I have made wings, I prepared them to baking point early on in the day and popped them in the oven just prior to serving time.
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