drumstick

Drumstick is a term with multiple meanings. In music, it denotes a baton or mallet used to strike drums and other percussion instruments. In cooking, it refers to the lower leg portion of a bird, most commonly the chicken.

Percussion drumsticks are typically made from wood such as hickory, maple, or oak; they may also be made of synthetic materials. A tip at one end—often wood, nylon, or felt—affects sound and articulation. Lengths commonly range around 15 to 17 inches, with various thicknesses and balances for different styles. Players choose sticks to suit genre, technique, and comfort. Proper care includes keeping them dry and inspecting for cracks, and replacing worn tips to avoid damage to drums.

In culinary use, a drumstick is the lower leg of a bird, consisting of the tibia and fibula bones with dark meat around them. The meat is flavorful and tends to be higher in fat than white meat. Drumsticks are prepared by frying, baking, grilling, or braising, often with the skin on to retain moisture. Safe cooking requires reaching an internal temperature of at least 165°F (74°C). The term is widely used in many cuisines and appears on menus as a standard chicken leg quarter.