Deviled Chicken Drumettes

Drumettes or wingettes are chicken wings that are split at the joint. They’re most commonly used to make Buffalo wings. Here, they become tasty little devils when dipped in spicy mayo and mustard and rolled in a crunchy panko crust.


  • 1/4 cup spicy mayonnaise (such as Tabasco Spicy Mayonnaise or Kraft Hot & Spicy Mayo)
  • 1/4 cup honey-Dijon mustard
  • 12 chicken drumettes
  • 1 1/2 cups plain panko bread crumbs
  • 3 tablespoons melted butter
  • 1/2 teaspoon salt


Preheat the oven to 425 degrees F. Spray a shallow baking pan with nonstick spray.

Combine the mayonnaise and mustard in a large bowl. Add the chicken and toss to coat.

Combine the panko and butter in a shallow bowl and toss until well combined.

Dip the chicken, one piece at a time, into the crumb mixture, pressing so the crumbs adhere.

Place the chicken in a single layer onto the baking sheet.

Bake, without turning, until the chicken is browned and cooked through — about 35 minutes.

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