Non-stunned Halal
Free Range - British poultry
Temperature-controlled Woolcool packaging
A chicken wing drumette is the top, meatiest part of the wing — sold whole with the skin on, ready for grilling, frying or a curry. This Certified Halal chicken is produced in the UK, in packs from 500g to 10kg.
How is a drumette cooked?
Skin-on drumettes suit a hot pan or oven, where the bone keeps the meat moist as the skin crisps. Brown them whole for 8-10 minutes in a karahi, then finish through the sauce.
Drumette vs flat wing — what's the difference?
The flat is the wing's middle section, with two thin bones running through it. The drumette is this top section — shaped like a small drumstick, with a single bone.
How is this chicken sourced?
Every bird is slaughtered by the non-stunned method, Antibiotic-free and Growth hormone-free, produced in the UK. That standard carries through to this drumette too.
Frequently Asked Questions
Are drumettes the right size for a curry?
Yes — sold whole, they go straight into a karahi, no extra cutting needed.
Do they need cutting down for the grill?
No — this whole, skin-on piece goes straight onto the grill, no trimming needed.
How much per person for a curry?
A 500g pack suits two to three people; 2kg to 5kg packs suit a group.
For a curry, a 500g pack feeds two to three people, while the 2kg to 5kg packs stretch to a family meal or a grill spread for a group.
Keep it refrigerated until you're ready to cook. If it's frozen, give it around 24 hours in the fridge to defrost fully — a bone-in piece takes longer to thaw than a boneless cut.
Typical values per 100 g (raw):
| Energy | 237 kcal |
|---|---|
| Protein | 16.69 g |
| Fat | 18.34 g |
Basis: chicken dark meat with the skin on. Reference: USDA FoodData Central, "Chicken, broilers or fryers, dark meat, meat and skin, raw" (FDC 171463).
Chicken karahi is the classic use here — the skin-on drumette browns well and keeps its shape all the way through the sauce.
It also works well on a tandoori-style grill or as a simple spiced roast, served whole, bone in.
Brown drumettes whole in a heavy pan to build a karahi base, then let them finish in the tomato and ginger-garlic sauce until the skin turns a deep colour.
Marinate them skin-on, then grill or oven-roast whole — the skin crisps up while the meat pulls easily off the bone.
Shallow-fry whole and toss through a dry-spiced masala for a fast starter plate.
Does a drumette need to be smaller for a curry than for a grill?
No — the same whole, skin-on piece works for both. For a karahi, just brown it first; for the grill, it goes straight on.
How many drumettes make up a curry portion compared with a grill portion?
A 500g pack gives roughly two to three curry portions, and stretches a little further again as a grill side for a group.
Should the skin stay on for a curry, or come off first?
Leave it on. The skin renders down as the karahi cooks, and it's what gives the grilled version its crisp finish.
Do larger packs suit a grill better than a curry?
The 2kg to 5kg packs suit either equally well, since the piece size and skin-on preparation stay the same across pack sizes.