Here’s a crispy chicken drumettes recipe — golden, crunchy on the outside, juicy on the inside, and perfect as an appetizer or main dish.

🍗 Crispy Chicken Drumettes

Ingredients (4 servings / ~12 drumettes)

• 12 chicken drumettes (or wings)
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp cayenne pepper (optional, for heat)
• ¼ cup all-purpose flour (or cornstarch for extra crispiness)

Optional dipping sauce:

• Ranch, blue cheese, honey mustard, or buffalo sauce

Instructions

1. Prep chicken

1. Pat chicken drumettes dry with paper towels (removing moisture helps them crisp).
2. Toss chicken in olive oil.

2. Season and coat

1. In a small bowl, mix flour with garlic powder, onion powder, smoked paprika, salt, pepper, and cayenne.
2. Lightly coat each drumette with the seasoned flour mixture.

3. Cook chicken

Oven Method

1. Preheat oven to 425°F (220°C).
2. Place drumettes on a parchment-lined baking sheet, leaving space between each.
3. Bake 35–40 minutes, flipping halfway, until golden and crispy.

Air Fryer Method

1. Preheat air fryer to 400°F (200°C).
2. Cook drumettes in a single layer for 20–25 minutes, shaking the basket halfway.

4. Serve

• Serve hot with your favorite dipping sauce.
• Optional garnish: chopped parsley or a squeeze of lemon.

✨ Tips & Variations

• Extra crispy: use cornstarch instead of flour or mix half flour, half cornstarch.
• Spicy twist: toss drumettes in buffalo sauce after baking.
• Sweet & sticky: glaze with honey or BBQ sauce for the last 5 minutes of cooking.
• Make ahead: season and coat drumettes, refrigerate overnight, then bake or air fry.
• Herb flavor: add dried thyme, rosemary, or Italian seasoning to the flour mixture.

I can also give a double-crunch breaded version that’s extra crispy like fried wings but baked or air-fried for less oil.

Do you want me to provide that version too?