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 Drumsticks

Course: DinnerCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

350

kcal

Ingredients

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

Directions

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.