Being from Buffalo I grew up on chicken wings. I’ve always liked the smaller part much better than the drumette (mini-drumstick part).
So- poll coming: which do you like better?
I voted the wingy part. Luckily my daughter likes the drummett part!
My hubby likes the drumette, too. It’s a perfect match!
The drumette only because t is easier to eat but for Wing part fans there is this.
The meat. The bones are too crunchy, hard to chew and hard to swallow…
The drummett.
hands down drumette.
the wing part is always the much messier part to eat.
Wing part…it has more skin to meat ratio, so it’s crispier, and you get a better sauce to meat ratio as well.
All of this, plus the meat always seems better too. I find the drumettes are a little too dry.
If the sauce is really good, I prefer the wingy part because it collects more sauce. Otherwise the drumette. Really I like them both.
I like both, but prefer the wingy part. I love the skin and the sauce. If I want chunks of meat, I can fry up and sauce anything. If you could buy just chicken skin and fry it up like cracklings, I would.
The drumette, as it’s easier to eat, but it’s close, and if there’s only the ‘wingy’ bit, I’ll happily devour that, too.
I’m getting full now.
Too much work for too little meat. I always get boneless wings or chicken tenders instead.
I’m a dark meat fan, and the “wingy” flat bit is closer in taste, texture and moisture to dark meat. The drumette is often a bit too dry for my taste.
Now, the real question: battered and then fried, or just fried? 
Battered? Heresy!
I oven bake, but fried is best.
I like a very light batter, then fried. Not a heavy fluffy KFC batter, but just a little dredge in sumptin’ sumptin’. Leona’s in the Chicago area does this just perfectly for my taste. (Had three of their wings for dinner tonight, with a “small” chop salad. I couldn’t even finish half the “small”; can’t imagine how big the regular one is. Mmmmmm…junk food deliciousness.)
Also, I’ve learned to order wings “naked” (of sauce) if they’re being delivered. I’d much rather toss them in sauce at home, rather than let them get soggy on the way.
Also, I really hate the lately trend to serve massively oversized chicken wings from large and old birds. I don’t even really care for the “medium” count ones, I want the petite and less rubbery wings and drunmette’s, which BW3 typically serve. The worst was a place that served chicken leg drumsticks and the wing from the second joint to the tip cslling them “wings”… no drumettes.
Eh, I like them naked and breaded (flour)… just as long as they are crisp, either way, and not over slathered in sauce.
Why did the poll leave out that little joint at the tip?
I seem to recall that it’s cut off with kosher chickens. Why are Jewish people always cutting the tips off of things?
I can already settle this poll. The drumette’s are the most popular, because it costs a lot extra to get an order of “all drumette’s” which they list on most wing joints’ menus. However, there is never a less expensive order of exclusive “Wingy, smaller parts” available on these menus… so many biceps eaten, but where do all of the fore arms go? One of the mysteries of the universe.