Moreish Chicken Drumsticks

Moreish Chicken Drumsticks


  • Bacofoil Roasting tray and Bacofoil Classic to cover the tray
  • 8 free range chicken drumsticks
  • 2 tablespoon Worcestershire Sauce
  • 2 tablespoon tomato ketchup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon soft dark brown sugar
  • 1 teaspoon fennel seeds
  • ½ teaspoon dry chilli flakes
  • 1 tablespoon vegetable oil
  • Salt and ground black pepper


  1. If you are competent at your knife skills, chop the knuckle end (thin end) of the drumstick (1/2 inch) with one hefty blow from a heavy knife this allows the meat to shrink neatly when cooked leaving an exposed piece of bone. It’s a cheffy thing, but it looks good. Pierce the flesh in about 4 places to allow the marinade to permeate.
  2. Combine the remaining ingredients, arrange the drumsticks neatly in a foil tray, then pour over the marinade. If time allows, leave for 3 hours turning the chicken from time to time, cover with foil.
  3. Remove foil cover and place the chicken in its foil tray under the grill, cook for 15 – 20 minutes, turning and basting regularly until you build up a shiny glaze.
  4. Serve with rice or mashed potato or just as a delicious snack.

Cook Time

15-20 mins