Smoky firecracker chicken drumsticks
Mary Berry creates the perfect smoky chicken drumsticks – dig in with your hands! Perfect for a cold winter day, to enjoy around a bonfire with the children – easy food to eat in the hand.
Ingredients
- 12 chicken leg drumsticks
For the marinade
- 2 tbsp sweet smoked paprika
- 2 tbsp Worcestershire sauce
- 2 tbsp maple syrup
- 6 tbsp olive oil
- 2 garlic cloves, crushed
- Tabasco, to taste
- salt and freshly ground black pepper
To serve (optional)
- blue cheese dip
- celery sticks
Method
Mix all the marinade ingredients together in a large bowl and season with salt and pepper. Add the chicken, cover and leave to marinate for 30 minutes, or longer if you have time.
Preheat the oven to 220C/200C Fan/Gas 7. Line a large roasting tin with baking paper.
Transfer the chicken to the roasting tin. Pour over the marinade, brushing it all over the chicken. Roast for 30–40 minutes, or until golden brown and cooked through. Check that the chicken is cooked through by making sure the juices run clear with no trace of pink when the thickest part of the meat is pierced with a skewer.
Serve with blue cheese dip and celery sticks.
Recipe Tips
You can leave the chicken to marinate up to a day ahead – or freeze it in the marinade.
