This delicious Mary Berry recipe for smoky chicken drumsticks is quick, easy, and packed with flavour. Perfect for weeknights or gatherings, these drumsticks are marinated in a smoky, spicy blend you can easily tweak with pantry staples. Serve them golden and hot, and enjoy the crispy, caramelised skin with every bite!
This Chicken Drumsticks Recipe Is From Simple Comfort Cookbook by Mary Berry
Ingredients Needed:
Chicken:
- 12 chicken drumsticks
Marinade:
- 2 tbsp sweet smoked paprika
- 2 tbsp Worcestershire sauce
- 2 tbsp maple syrup
- 6 tbsp olive oil
- 2 garlic cloves, crushed
- Tabasco sauce, to taste
- Salt and freshly ground black pepper, to taste
How To Cook Chicken Drumsticks:
- Prepare the Marinade: In a large bowl, mix together the smoked paprika, Worcestershire sauce, maple syrup, olive oil, and crushed garlic. Add Tabasco sauce to taste, and season with salt and freshly ground black pepper.
- Marinate the Chicken: Place the chicken drumsticks in the bowl, coating each drumstick thoroughly. Leave to marinate for at least 30 minutes or refrigerate overnight for a stronger flavour.
- Preheat the Oven: Preheat your oven to 220°C (200°C fan)/Gas Mark 7. Line a large roasting tin with non-stick baking paper.
- Arrange and Roast: Place the marinated drumsticks in the roasting tin, ensuring they’re well-coated in the marinade. Roast in the oven for 30–40 minutes, turning halfway, until the drumsticks are golden brown and fully cooked through.
Recipe Tips
- Prepare the Marinade: In a large bowl, mix together the smoked paprika, Worcestershire sauce, maple syrup, olive oil, and crushed garlic. Add Tabasco sauce to taste, and season with salt and freshly ground black pepper.
- Marinate the Chicken: Place the chicken drumsticks in the bowl, coating each drumstick thoroughly. Leave to marinate for at least 30 minutes or refrigerate overnight for a stronger flavour.
- Preheat the Oven: Preheat your oven to 220°C (200°C fan)/Gas Mark 7. Line a large roasting tin with non-stick baking paper.
- Arrange and Roast: Place the marinated drumsticks in the roasting tin, ensuring they’re well-coated in the marinade. Roast in the oven for 30–40 minutes, turning halfway, until the drumsticks are golden brown and fully cooked through.
How To Store & Reheat Leftovers
- Refrigerate: Place leftover chicken drumsticks in an airtight container and refrigerate for up to 3 days.
- Freeze: Place leftover chicken drumsticks in a freezer-safe container. Freeze for up to 2 months. To thaw, transfer the drumsticks to the fridge overnight before reheating in the oven until hot.
- Reheating: Place leftover chicken drumsticks on a baking tray and warm them in a preheated oven at 180°C (160°C fan)/Gas Mark 4 for 10–15 minutes until heated through and crispy.
Nutrition Facts
Serving Size: 1 chicken breast with Parmesan crust
- Calories: 350 kcal
- Total Fat: 15g
- Saturated Fat: 6g
- Cholesterol: 85mg
- Sodium: 500mg
- Potassium: 300mg
- Total Carbohydrate: 10g
- Dietary Fiber: 0.5g
- Sugars: 1g
- Protein: 40g
Try More Mary Berry Recipes:
- Mary Berry Chicken Tartiflette
- Mary Berry Hoisin Chicken
- Mary Berry Mediterranean Chicken Thighs
- Mary Berry Sticky Chicken
- Mary Berry Chicken and Asparagus Fricassee
Mary Berry Chicken Drumsticks
Description
This delicious Mary Berry recipe for smoky chicken drumsticks is quick, easy, and packed with flavour. Perfect for weeknights or gatherings, these drumsticks are marinated in a smoky, spicy blend you can easily tweak with pantry staples. Serve them golden and hot, and enjoy the crispy, caramelised skin with every bite!
Ingredients
Chicken:
Marinade:
Instructions
- Prepare the Marinade: In a large bowl, mix together the smoked paprika, Worcestershire sauce, maple syrup, olive oil, and crushed garlic. Add Tabasco sauce to taste, and season with salt and freshly ground black pepper.
- Marinate the Chicken: Place the chicken drumsticks in the bowl, coating each drumstick thoroughly. Leave to marinate for at least 30 minutes or refrigerate overnight for a stronger flavour.
- Preheat the Oven: Preheat your oven to 220°C (200°C fan)/Gas Mark 7. Line a large roasting tin with non-stick baking paper.
- Arrange and Roast: Place the marinated drumsticks in the roasting tin, ensuring they’re well-coated in the marinade. Roast in the oven for 30–40 minutes, turning halfway, until the drumsticks are golden brown and fully cooked through.
Notes
- Prepare the Marinade: In a large bowl, mix together the smoked paprika, Worcestershire sauce, maple syrup, olive oil, and crushed garlic. Add Tabasco sauce to taste, and season with salt and freshly ground black pepper.
- Marinate the Chicken: Place the chicken drumsticks in the bowl, coating each drumstick thoroughly. Leave to marinate for at least 30 minutes or refrigerate overnight for a stronger flavour.
- Preheat the Oven: Preheat your oven to 220°C (200°C fan)/Gas Mark 7. Line a large roasting tin with non-stick baking paper.
- Arrange and Roast: Place the marinated drumsticks in the roasting tin, ensuring they’re well-coated in the marinade. Roast in the oven for 30–40 minutes, turning halfway, until the drumsticks are golden brown and fully cooked through.
Mary Berry Chicken Drumsticks