China Suppliers Factory Rattan Pepper Drummette - Flavorful Chicken Drumettes with Zesty Numbing Heat
Product Specifications
| Product Name | Rattan Pepper Drummette | Loading Qty | 27mt Per 40FT |
| Certification | Halal, FDA, BRC, HACCP, ISO, Gap, Kosher | Transportation | Freezer Container |
| Processing | Frozen | Transport Package | Carton |
| Supplying Period | All The Year Throughout | Payment | T/T Delivery |
| Specification | Single Weight 50–70g | Inspection | BV or SGS quality and quantity inspection at seller's expense |
| Origin | Shandong | Storage Temperature | -18°C, 100% Fresh |
| Shelf Life | 18 – 24 Months | Private Label | Acceptable |
| Production Capacity | 10,000 Metric Ton Per Year |
Products Description
Drummettes have more surface area relative to their size than whole drumsticks, allowing the rattan pepper marinade to cling more intensely. Each bite delivers a stronger, more immediate numbing-citrus punch. The green Sichuan peppercorn oil is applied as a finishing coat after tumbling, creating a glossy, aromatic layer that hits the tongue first. Heat level is medium – noticeable but not punishing.
Drummettes are shorter and more rounded, fitting easily in the palm of your hand. Their compact size means faster cooking and easier portioning. The single bone runs straight through, so no messy eating around joints. Children and adults alike find them less intimidating than larger cuts. Each case contains uniform pieces within a 5% weight variance for consistent cooking results.
Before the wet marinade is applied, each drummette receives a light dusting of roasted rattan pepper powder and sea salt. This dry rub draws out surface moisture, allowing the subsequent liquid marinade to penetrate faster and deeper. The result is a more complex flavor profile – toasted, citrusy, and salty layered together. This two-step process is not used on standard drumstick products.
The drummettes are processed with a controlled skin-to-meat ratio of approximately 25% skin, 75% meat. This specific ratio ensures the skin crisps properly without becoming greasy, while the meat underneath stays moist. Excessive skin is trimmed away before marinating. The fat cap on the rounded end is left intact – it renders during cooking, basting the meat naturally. No added oils or fats in processing.
Keep frozen at -18°C (0°F) or below. Do not thaw before cooking. Deep frying: heat oil to 170°C (340°F), fry for 5–6 minutes until golden and cooked through. Oven baking: preheat to 200°C (400°F), bake for 15 minutes, flip once halfway. Air frying: cook at 180°C (355°F) for 10–12 minutes, shaking the basket halfway. Always reach an internal temperature of 74°C (165°F). Never refreeze after thawing.
Our Factory
From our state-of-the-art production line to packaging and shipping, we ensure every product meets the highest quality and safety standards.
