Poultry
Drumette
Guinea Fowl drumette is the meatiest first wing segment—snack-sized, ideal for frying, glazing or braising then crisping. Cook until meat pulls from bone; toss in sauce after cooking. Season boldly—wings want assertive spice or glaze.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 9.61 g
- Saturated Fat 3.06 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.21 g
- Polyunsaturated Fat 2.03 g
- Cholesterol 90.5 mg
- Sodium 67 mg
- Salt 0.15 g
- Total Carbohydrate 0.96 g
- Dietary Fibre 0 g
- Total Sugars 0.49 g
- Complex / starch 0 g
- Protein 21.6 g
- Water 62.6 g
- Energy 174 kcal
- Water 62.6 g
- Carbohydrates 0.96 g
- Sugars 0.49 g
- Protein 21.6 g
- Fat 9.61 g
- Saturated Fat 3.06 g
- Monounsaturated Fat 4.21 g
- Polyunsaturated Fat 2.03 g
- Omega-3 0.2 g
- Trans Fat 0.1 g
- Vitamins 37.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 6.69 mg
- Vitamin B5 — Pantothenic Acid 0.83 mg
- Vitamin B6 0.59 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 6.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.34 mg
- Vitamin K 1.1 µg
- Minerals 439 mg
- Major Minerals 437 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 90.5 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 6.69 · vitamin-b5-pantothenic-acid: 0.83 · vitamin-b6: 0.59 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 6.9 · vitamin-d: 0.2 · vitamin-e: 0.34 · vitamin-k: 1.1 ·
Minerals
Drumette of Guinea Fowl: composition reflects this culinary part relative to the whole ingredient.
History
Chefs used guinea fowl as a more interesting roast than chicken; drumette of guinea fowl took a named place in that kitchen trade.
Portuguese and Mediterranean trade spread guinea fowl into Europe. Cooks treated drumette of guinea fowl as a cut with its own timing and sides.
As guinea fowl cookery specialised, drumette was portioned and sold ready for the pan. Chefs used guinea fowl as a more interesting roast than chicken.