A drumette comes from the chicken’s wing. It is the section closest to the body and has one main bone, giving it a shape that resembles a small drumstick.
A whole chicken wing is commonly divided into three sections: the drumette, the flat, and the wing tip. The drumette connects to the shoulder area, while the flat—also called the wingette—lies between the drumette and the tip. Because the drumette has more meat and is easy to hold, it is especially popular in restaurant orders.
The drumette is often confused with the chicken leg because of its appearance. A true drumstick comes from the lower leg and is a separate cut entirely. “Boneless wings” create another common mix-up: despite the name, they are generally pieces of chicken breast rather than deboned wing sections. In Buffalo-style servings, both drumettes and flats are normally fried and coated in sauce.