The first time I made these drumsticks, I was juggling homework duty, a hungry partner, and a rapidly browning banana bread in the oven. I needed something no-fuss, but still bold. These were it. Tossed in a smoky marinade and left to do their thing while I cleared up Lego and helped with fractions.
The first batch? I forgot to turn them halfway, and they stuck like glue to the roasting tin. Burnt bits and all, the flavour was still banging. Since then, I’ve learned to line the tray (essential), and I now double the marinade because it’s that good. Let me show you how I make these sing.
WHAT MAKES THIS RECIPE SPECIAL
This is what I call a pantry win—flavour-packed, minimal prep, and a real crowd-pleaser:
- Sweet smoked paprika gives that BBQ richness without lighting a single coal.
- Maple syrup + Worcestershire = sweet, sharp, savoury depth.
- Tabasco brings the hum—you control the heat.
- Roasting at high heat crisps the skin beautifully while the inside stays juicy.
They’re the kind of drumsticks you eat with your fingers, licking them clean before reaching for a napkin—if you remember.
INGREDIENTS + WHY THEY MATTER
CHICKEN
- 12 Drumsticks – Skin-on is best. Keeps the meat juicy and gives that caramelised finish.
MARINADE
- Sweet Smoked Paprika (2 tbsp) – Not just colour, this adds deep smokiness.
- Worcestershire Sauce (2 tbsp) – Savoury and sharp—like an umami power shot.
- Maple Syrup (2 tbsp) – Sweetens and helps caramelise the skin.
- Olive Oil (6 tbsp) – Helps everything coat evenly and encourages crisping.
- Garlic (2 cloves, crushed) – Always. Crushed finely so it doesn’t burn.
- Tabasco (to taste) – A few drops go far. Add more if you like a kick.
- Salt + Pepper – Don’t skimp. It pulls the whole marinade together.
MAKING IT YOURS (WITHOUT RUINING IT)
- No maple syrup? Runny honey works in a pinch.
- No Tabasco? Use a pinch of chilli flakes or a dash of hot sauce you’ve got.
- Want it sweeter? Add a splash of orange juice—it gives a slight glaze and brightens the flavour.
- Vegetarian? I’ve used this same marinade on roasted cauliflower steaks—surprisingly good.
MISTAKES I’VE MADE (AND HOW TO AVOID THEM)
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Skin stuck to the tray | Roasted directly on metal | Always line with baking paper or foil |
| Drumsticks dried out | Overcooked or oven too hot | Roast at 220°C, turn halfway, check at 30min |
| Marinade slid off | Didn’t let them marinate long enough | Let sit at least 30 min—overnight is best |
HOW TO MAKE MARY BERRY’S CHICKEN DRUMSTICKS
1. Make the Marinade
In a large bowl, whisk together smoked paprika, Worcestershire sauce, maple syrup, olive oil, garlic, Tabasco, salt and pepper.
2. Marinate the Chicken
Add drumsticks to the bowl. Toss to coat completely. Let sit for 30 minutes (or overnight in the fridge).
3. Prep the Oven
Preheat to 220°C (200°C fan)/Gas Mark 7. Line a large roasting tin with baking paper or foil.
4. Roast
Lay the drumsticks in a single layer, making sure they’re not too crowded. Roast for 30–40 minutes, turning halfway, until golden, sticky, and cooked through.
5. Rest + Serve
Let them rest a few minutes before serving—they’ll be piping hot and taste even better.
TIPS FROM MY KITCHEN
- I double the marinade and save half to spoon over rice or roasted veg.
- If I’m feeding kids, I reduce the Tabasco and add a splash of orange juice for balance.
- For crispier skin, I roast the last 5 minutes under the grill—watch closely though.
STORAGE + SERVING
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooled drumsticks for up to 2 months. Thaw overnight in the fridge.
- Reheat: Bake at 180°C for 10–15 mins until hot and crispy again.
- Serve with: Baked sweet potatoes, coleslaw, or a big green salad.
FREQUENTLY ASKED QUESTIONS
Q: Can I grill these instead of roasting?
A: Yes! Just grill on medium heat for 20–25 minutes, turning often.
Q: Can I use thighs instead of drumsticks?
A: Absolutely. Adjust roasting time by 5–10 minutes depending on size.
Q: Is it very spicy?
A: Not unless you go heavy on the Tabasco. It’s more smoky-sweet than hot.
Q: Can I cook them in an air fryer?
A: Yes! Air fry at 200°C for about 25–30 minutes, turning halfway.
Try More Recipes:
Mary Berry Chicken Drumsticks
Course: DinnerCuisine: BritishDifficulty: Easy4
servings10
minutes40
minutes350
kcalSmoky, sticky, and packed with flavour, these oven-roasted chicken drumsticks are perfect for busy weeknights or laid-back gatherings. With a punchy marinade of paprika, garlic, and maple syrup, they crisp up beautifully while staying juicy inside.
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
Directions
- In a large bowl, mix paprika, Worcestershire sauce, maple syrup, olive oil, garlic, Tabasco, salt and pepper.
- Add drumsticks and coat well. Marinate for 30 minutes or overnight.
- Preheat oven to 220°C (200°C fan). Line a roasting tin with baking paper.
- Arrange drumsticks in the tin. Roast 30–40 minutes, turning halfway, until golden and cooked through.
- Let rest briefly before serving.
Notes
- Line the tray—sticky marinade means sticky clean-up.
- Marinate overnight for max flavour.
- Grill the last few minutes for extra crispy skin.