Grilled BBQ Chicken Drumettes
Grilled BBQ Chicken Drumettes are always a huge hit at any of our gatherings! I make them year-round for everything from Superbowl parties to picnics.
They are easy to prepare, don’t take long to cook and are always a big hit with young and old alike!
I like to use the chicken drumettes only for this recipe; it’s like that have a naturally built-in handle as you munch! Although you could use both the chicken drumette and the chicken wing if you like.
I would provide you with a word of caution, if you do use both parts the drumettes will take a little longer to cook on the grill. So you would have to adjust your grilling time accordingly. You don’t want to overcook your wings.
You can also create your own BBQ sauce if you like. I often will make up a batch and keep it handy in the fridge. But there are some really great sauces on the market today if you don’t have the time to whip up your own creation.
Using a hickory flavored BBQ sauce, I find, pairs really well with the spicy Cajun seasoning. Again you can craft your own seasoning.
It’s simple, by adding your own favorite spices and seasoning. Make it as mild or as spicy as you like.
On The Grill
Oven baked or fried chicken drumettes or chicken wings are really great for every day. But I prefer to cook my chicken drumettes on the grill. It adds that extra dimension of flavor that separates them from the other cooking styles.
Our local grocer sells just the drumette part of the chicken wing. Usually I can get them in packages of 10-12. That works out well, I pick up 2 packages and it’s more than enough for our family.
I like to serve them with a light crispy salad or a veggie tray along with some ranch dipping sauce, everyone is happy!
Chicken Wing Drumettes
If you can’t get just the drumettes, and can only get the whole chicken wing, which may include the wing tip, that’s OK.
You can ask your butcher to split them for you. Or you can split the chicken wing and drumette yourself using a large knife or meat cleaver. I also like to trim and discard the wing tip if I’m doing this.
I find that the wing tips often burn and there is really no meat on it anyway. Some people like to leave it on and use it as a little handle to pick up the entire chicken wing.
That’s the great part about grilling. You can pretty much do whatever you want. And by using a few simple techniques you will have a hard time going too far off course.
After all, it’s all about experimenting and trying new things. Over time you will find the tastes and techniques that you and your family love!
- 24 Chicken drumettes
- 4 TBSP Spicy Cajun Seasoning
- 1 Cup of your favorite BBQ sauce (I always use hickory)
- Preheat your grill to medium hot, about 350 degrees F.
- Spread out your chicken drumettes on a baking sheet in a single layer.
- Season the one side of the drumettes, then turn them over and season the other side, making sure that you cover each drumette all over with your seasoning.
- Transfer your drumettes to your preheated grill and cook with the lid closed for about 12-15 minute on the first side.
- Turn the drumettes over and continue to cook for an additional 10-12 minutes or until the drumettes are just about done, maybe 2 minutes away (you don’t want them completely cooked yet).
- Start on one side of your grill, brush your drumettes with BBQ sauce moving across your grill until they are all coated on one side.
- On the same side of the grill you originally started on, turn your drumettes over and brush the other side of the drumettes with BBQ sauce.
- Again starting on the same side of the grill you originally started on, turn them over once more.
- You can now start to removing your drumettes from the grill, starting from the side you have been working from all along, moving across your grill. This extra time that your drumettes have been on the grill while you sauce them up allows your drumettes to finish cooking.
You may want to keep a spray bottle filled with water handy as you may get some flare–ups. Especially shortly after you put them on your grill.
If you fully cook them before applying your BBQ sauce they will be overdone and a little to crispy.
Amount Per Serving: Calories: 659 Total Fat: 40g Saturated Fat: 14g Trans Fat: 0g Unsaturated Fat: 22g Cholesterol: 132mg Sodium: 4623mg Carbohydrates: 47g Fiber: 2g Sugar: 24g Protein: 28g