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Sam's Club
Sam's Club
Customer reviews for Member's Mark Bone-In Chicken Drumsticks, priced per pound for
Member's Mark Bone-In Chicken Drumsticks, priced per pound
4.7 out of 5 stars
stars3,776 ratings468 reviews
  1. 5 stars83% (3,118)
  2. 4 stars11% (417)
  3. 3 stars4% (137)
  4. 2 stars1% (36)
  5. 1 star2% (68)

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Showing 81-90 of 468 reviews
Feb 12, 2026
Mary
5 out of 5 stars review

Verified Purchase

Chicken thighs

Good quality

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Feb 7, 2026
Patty411
5 out of 5 stars review

Verified Purchase

Chicken

Good quality

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Dec 13, 2025
Alvin
5 out of 5 stars review

Verified Purchase

Chicken

High quality meat

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Dec 15, 2025
Pete
5 out of 5 stars review

Verified Purchase

Fried perfectly

Chicken for dinner

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Jan 24, 2026
JM
5 out of 5 stars review

Verified Purchase

Drumsticks

Grilling Drumsticks

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Sep 20, 2022
Jackie
1 out of 5 stars review

Verified Purchase

Too many feathers and freshness questionable

Feathers, and bloody meat, did not appear fresh!

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May 2, 2026
JOHN
5 out of 5 stars review

Quality, economical, tasty, healthy!

For .98 cents a pound and excellent quality, it can't be beat! I bought an inexpensive grill from Walmart and enjoy smoking these drumsticks with Kingsford's charcoal from Sam's Club. I don't rinse them off because they are clean and ready straight out of the package. :-)

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Mar 3, 2024
G A Seaman
1 out of 5 stars review

Verified Purchase

Chicken legs

Nasty tasting chicken, didn't even taste like chicken and didn't even look good after fully baked. It needs zero stars ..pure disgusting.

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Aug 27, 2024
Marcy
1 out of 5 stars review

Verified Purchase

Gross smell

The chicken smelled rotten. Had a brown dark spot on it. Almost ammonia smell to it.. I didn’t cook it .. threw it away

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Dec 27, 2023
ACD Walker
3 out of 5 stars review

Verified Purchase

Mixed quality

Skin on some but not others. I bought these for a recipe that required 4 lbs of dark meat. Drumsticks are easier to trim off than thighs. The recipe said to keep the skin, but many had none. Some were meaty and some wimpy.

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