Chicken Wingettes

Name: Chicken Wingettes | Online Butcher Sydney | Pryde Butchery
Brand: Pryde Butchery
SKU: 157
Price: 13.49 AUD
Availability: InStock

The finger food to serve!

$13.49/kg

Chicken Wingettes are the wing and drumette only — no fiddly tips, just meaty, easy-to-eat pieces made from hormone and chemical free Australian chicken. Available plain or marinated in our full range of in-house flavours, from sticky Honey Soy to properly hot chilli.

They cook up in the oven, on the BBQ, or in the air fryer with crispy skin and juicy meat every time. Roughly 15 to 20 per kilo, so they go a long way around a crowd.

The ultimate finger food for game day, parties, or any night you don't feel like using a knife and fork.

Approx 15 to 20 wingettes per kg.

* This is a variable weight item. We will refund you the difference between the weight paid and the weight packed when we fulfill your order.

Click here for help with quantity and units.

Description

Chicken Wingettes are exactly what they sound like — the wing and drumette only, with the tip removed so every piece is meaty and easy to eat. Made from hormone and chemical free Australian chicken, they're the ultimate grab-and-go finger food for game day, parties, or a casual dinner that doesn't need a knife and fork.

Available plain or in a full lineup of in-house marinades — from sticky Honey Soy to our seriously hot chilli, Greek Souvlaki, Korean BBQ, Peri-peri, and more. If you're feeding a crowd, grab a couple of kilos in different flavours and let everyone pick their favourite.

They cook up beautifully in the oven, on the BBQ, or in the air fryer — crispy skin, juicy meat, and whatever level of heat or sweetness you're in the mood for. There are roughly 15 to 20 wingettes per kilo, so a kilo goes a long way around a group.

Fair warning on the hot chilli: we make it in-house, and we don't hold back. If you like heat, you'll love it — but it earns its name.

Quick Facts

Type/Cut: Chicken wingettes (wing and drumette only, wing tip removed)
Key features: Plain or marinated in a full range of in-house flavours, gluten free
Best for: Parties, game day, finger food, BBQ, oven baking, air fryer
Flavour/texture: Crispy skin, juicy meat — flavour varies by marinade from sticky-sweet to properly hot
Prep notes: Ready to cook — spread in a single layer for best results; approx 15 to 20 wingettes per kg

Why You'll Love It

No fiddly wing tips — every piece is the meaty wing and drumette only, so there's more to eat and less waste
Choose plain and sauce them yourself, or pick from our full range of in-house marinades done right here in-store
Cooks in the oven, on the BBQ, or in the air fryer — crispy skin, juicy meat, whichever way you go
Roughly 15 to 20 per kilo means a little goes a long way — perfect for feeding a crowd without breaking the bank
Gluten free across the range — everyone at the table can dig in

Cooking Tips

Spread wingettes in a single layer on a lined tray — overcrowding steams them instead of crisping the skin
Oven: 200°C for 25 to 30 minutes, turning once halfway — they're done when the skin is golden and the juices run clear
BBQ: medium heat, turn regularly — the marinade can catch and burn if the grill is too hot
Air fryer: 180°C for about 15 to 18 minutes, shaking the basket halfway through
If mixing flavours, keep them separate on the tray or mark which is which — the hot chilli ones are easy to spot after the first bite

Serving Ideas

Classic game-day spread: a platter of hot Honey Soy and chilli wingettes with celery sticks, carrot batons and a blue cheese or ranch dip on the side
Greek-style: Souvlaki wingettes with tzatziki, warm pita and a crisp Greek salad
Add Chicken Wingettes to your next order for the ultimate grab-and-go finger food.

Butcher's Tip: Wingettes are one of the few cuts where higher heat actually helps — you want the skin to render and crisp up faster than the meat cooks through. Don't be shy with the oven temperature, and always spread them in a single layer. If you're doing a big batch, use two trays and swap them halfway through.

Bonus Tip: For extra-crispy skin on plain wingettes, pat them dry with paper towel before seasoning and a light toss in a teaspoon of baking powder per kilo helps draw moisture out of the skin — you'll get that crackling-crisp finish without deep-frying. Marinated wingettes go straight in as-is; the sugar in the marinade will caramelise and give you a sticky, glossy finish all on its own.