Drummetes are the fleshy part of a chicken wing, often fried and served as an appetizer. They look like small "drumsticks," or the leg (not the thigh) of a chicken. Heres the "official" recipe from the Anchor Bar in Buffalo, NY, originator of "Hot Wings" also known as Buffalo Wings:
To Prepare Chicken Wings - Using Our "Original" Buffalo Wing Sauce:
2 1/2 lb. fresh chicken wings (12-16 whole wings)
1/2 cup Original Anchor Bar Sauce
If preferred, split wings at joint, pat dry. Deep fry at 350 degrees for 10-12 minutes, or bake at 425 degrees for 45 minutes until completely cooked and crispy; drain. Put in bowl, add sauce and toss until wings are completely covered. Serve with bleu cheese and celery.
For milder taste add additional margarine or butter.
You can really use any hot sauce you prefer - Frank's is good on wings, but so are many others. I have tried the baked wings with a good Sriracha sauce and also with the medium version of Marie Sharp's Habanero sauce.
"Bleu" cheese is good, but blue cheese is the American way of spelling it. There are numerous styles of blue cheese.