Chicken Drumettes

Preparation info

  • Difficulty


  • Makes



Appears in

The Glory of Southern Cooking

The Glory of Southern Cooking

By James Villas

Published 2007

  • About

Southerners are always coming up with clever ways to prepare chicken wings, and my North Carolinian mother (who has always proclaimed the wings to be the tenderest and sweetest part of any bird) almost surpassed herself when she created these zesty drumettes to be served as an appetizer at informal meals as well as at picnics. Today, drumettes are often sold in packages at supermarkets, but if you can’t find them there, simply remove the tips and first joint from the chicken wings and use them for stock. Take care not to overbake these drumettes, which would dry out and toughen them.


  • 1 cup freshly grated Parmesan cheese
  • 2 tablespoons finely chopped fresh parsley leaves
  • 2 tablespoon dried oregano
  • 2 teaspoons sweet paprika
  • 2 teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • 4 pounds chicken wing drumsticks (drumettes)
  • 8 tablespoons (1 stick) butter, melted


Preheat the oven to 350°F. Line a large, heavy baking sheet with aluminum foil, fold up the sides to form a rim, and set aside.

On a large, flat dish, combine the cheese, parsley, oregano, paprika, salt, and pepper and mix well. Dip each drumette in the butter, roll in the cheese mixture to coat well, place on the prepared baking sheet, and bake till cooked through and lightly browned, about 1 hour, turning once. Serve at room temperature.