A drumette is the upper section of a chicken wing, the part closest to the body, shaped like a miniature drumstick and containing a single bone.
Drumettes are dark meat, more tender and juicy than the wing tip (the "flat"), and are prepared the same ways as whole wings - fried, baked, grilled, or braised. They are best known as a Buffalo wing component, fried or baked and coated in spicy sauce, and are a staple of American sports-bar and tailgate food. Regional variations include Korean fried chicken, where drumettes are double-fried and glazed in a sweet-spicy sauce, and Japanese yakitori, where they are grilled on skewers and seasoned with tare.
Drumettes can also be used beyond appetizers - marinated and roasted as a main, or added to soups, stews, and braises.