Perfect Grilled Chicken Drumettes: How Long to Cook for Juicy, Crispy Results

• Chicken drumettes: Appears frequently across all sources
• Grilling time: Mentioned as 20-25 minutes or 25-30 minutes depending on source
• Internal temperature: Consistently mentioned as 165°F (74°C)
• Grilling temperature: Ranges from 350-400°F
• Seasonings: Common mentions include salt, pepper, garlic powder
• Marinades: Frequently discussed as preparation method
• BBQ sauce: Common finishing ingredient
• Turning frequency: Mentioned several times as important technique

Ever find yourself standing at the grill, poking at chicken drumettes and wondering if they’re done? You’re not alone! I’ve been there more times than I can count, and let me tell you, figuring out exactly how long to grill chicken drumettes can make the difference between dinner success and chicken disappointment.

As a backyard grilling enthusiast I’ve messed up plenty of drumettes before getting it right. After years of trial and error (and some pretty embarrassing overcooking incidents) I’ve finally nailed down the perfect timing. Let’s dive into everything you need to know about grilling these delicious little meat lollipops!

What Are Chicken Drumettes Anyway?

Before we talk cooking times, let’s clarify what we’re working with. Chicken drumettes are the meaty part of the chicken wing – they’re the portion that looks like a mini drumstick, with one bone surrounded by juicy meat. Each drumette typically weighs about 1.5-2 ounces and they’re perfect for grilling because:

• They’re meatier than regular wing sections
• They have a built-in handle for easy eating
• They absorb flavors well from marinades and rubs
• They cook relatively quickly

The Quick Answer: How Long to Grill Chicken Drumettes

For those who just want the straight answer:

Grill chicken drumettes for approximately 20-30 minutes total at 375-400°F (190-205°C), turning every 5-7 minutes, until they reach an internal temperature of 165°F (74°C).

But wait! There’s more to it than just the time. If you want truly amazing drumettes, you’ll need the full process.

Preparation: Setting Your Drumettes Up for Success

Choosing and Prepping Your Drumettes

Start with good quality drumettes. Whether you buy just the drumette portion or whole wings that you separate yourself, look for:

• Uniform sizing (for even cooking)
• Fresh, plump appearance with pink color
• No bruises or discoloration

If you’re separating whole wings yourself, use a sharp knife or kitchen shears to cut at the joints. Many people discard the wing tips or save them for making stock.

Marinating vs. Dry Rubbing

Both methods work great but they give different results

Marinating:

• Soak for at least 30 minutes, but preferably 4+ hours
• Adds moisture and flavor throughout
• Great options: BBQ sauce, teriyaki, lemon-olive oil, or buttermilk

Dry Rubbing:

• Apply at least 30 minutes before grilling
• Creates a flavorful crust
• Try combinations of salt, pepper, garlic powder, paprika, and Cajun seasoning

I personally love using a spicy Cajun seasoning with drumettes – the heat pairs perfectly with the natural richness of the dark meat.

Grilling Process: Step by Step

Step 1: Prepare Your Grill

1. Clean grill grates thoroughly
2. Preheat to medium heat (375-400°F)
3. Create zones for direct and indirect cooking if possible

Step 2: Start Grilling

1. Place drumettes on the grill over direct heat
2. Close the lid
3. Grill for 12-15 minutes on the first side
4. Turn the drumettes over
5. Continue cooking for another 10-12 minutes

Step 3: Check for Doneness

The ONLY reliable way to know if your drumettes are done is by internal temperature. Use a meat thermometer inserted into the thickest part (avoiding the bone). You’re looking for:

165°F (74°C) – Safe and juicy

If you don’t have a thermometer, look for:

• Clear juices (not pink) when pierced
• Firm texture when pressed
• No pink meat near the bone

Step 4: Apply Sauce (Optional)

If you’re using BBQ sauce or another finishing sauce, this is the time:

1. When drumettes are almost done (about 2 minutes from finished)
2. Brush one side with sauce
3. Flip and brush the other side
4. Allow to caramelize slightly but watch carefully to prevent burning

Sugar-based sauces can burn quickly, so add them only in the last few minutes of cooking!

Grilling Techniques for Perfect Drumettes

Direct vs. Indirect Heat

This is a game-changer for evenly cooked drumettes:

Direct Heat Method:

• Good for: Smaller batches, quicker cooking
• Technique: Place directly over flames
• Challenge: Requires frequent turning to prevent burning

Combined Approach (My Favorite):

1. Start with 5-7 minutes over direct heat to sear and create grill marks
2. Move to indirect heat to finish cooking through without burning
3. This gives you crispy skin AND juicy meat

Common Mistakes to Avoid

I’ve made all these mistakes so you don’t have to:

• Skipping the marinating step – even a quick 30-minute marinade makes a huge difference
• Cooking at too high heat – leads to burnt outside, raw inside
• Overcrowding the grill – prevents proper air circulation
• Not turning frequently enough – results in uneven cooking
• Adding sauce too early – causes burning due to sugar content

Special Tips for Amazing Drumettes

After grilling countless batches, I’ve learned a few tricks:

1. Let them rest for 5-10 minutes after grilling – this redistributes juices for maximum tenderness
2. Keep a spray bottle of water handy for flare-ups
3. Try wood chips for extra smoky flavor (hickory or applewood work great)
4. Don’t pierce with a fork when turning – use tongs to keep juices inside
5. Pat dry before seasoning for better spice adhesion and crisper skin

FAQs About Grilling Chicken Drumettes

Can I grill frozen drumettes?

While possible, it’s not ideal. Thaw completely in the refrigerator first for more even cooking. Frozen drumettes lead to unpredictable cooking times and often results in dried-out exterior with undercooked interior.

What’s the best type of grill for drumettes?

Both gas and charcoal work great! Gas offers convenience and temperature control, while charcoal adds that smoky flavor. I’ve had success with both, though my personal preference is charcoal for the extra flavor dimension.

How do I prevent sticking to the grill?

Make sure your grill is:

1. Clean
2. Hot before adding chicken
3. Lightly oiled (brush oil on the grates)

Also, don’t try to flip too early – let them naturally release as they cook.

How do I store and reheat leftover grilled drumettes?

Store in an airtight container in the refrigerator for up to 3-4 days. For reheating, I prefer the oven at 350°F for about 10-15 minutes rather than microwave to maintain some crispness.

Perfect Pairings for Your Grilled Drumettes

What to serve alongside? Try these crowd-pleasers:

• Coleslaw
• Potato salad
• Corn on the cob
• Fresh veggie tray with ranch dip
• Macaroni salad
• Grilled vegetables

My Favorite Grilled BBQ Chicken Drumettes Recipe

Here’s my go-to recipe that’s always a hit at parties:

Ingredients:

• 24 chicken drumettes
• 4 tablespoons spicy Cajun seasoning
• 1 cup hickory BBQ sauce

Instructions:

1. Preheat grill to 350°F
2. Season drumettes generously on all sides with Cajun seasoning
3. Place on preheated grill and cook with lid closed for 12-15 minutes
4. Turn and continue cooking for 10-12 minutes
5. Start brushing with BBQ sauce when almost done
6. Turn once more after saucing
7. Remove when internal temperature reaches 165°F
8. Let rest 5-10 minutes before serving

Conclusion: Grill Master Status Unlocked

Grilling chicken drumettes doesn’t have to be complicated. With the right preparation, temperature, and timing, you’ll have perfectly juicy and crispy drumettes every time. Remember the key points:

• Prep properly with marinade or dry rub
• Grill at medium heat (375-400°F)
• Cook for 20-30 minutes total, turning every 5-7 minutes
• Use a meat thermometer to confirm 165°F internal temp
• Add sauce only in the final minutes
• Let them rest before serving

Now you’re ready to impress at your next cookout! What’s your favorite way to season drumettes? I’d love to hear your grilling stories in the comments!