Moreish Chicken Drumsticks
These sticky, tasty, moorish drumsticks are great for sharing with friends and family and pack such incredible flavour. This easy recipe will have you coming back again and again.
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
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.
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.
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.
Serve with rice or mashed potato or just as a delicious snack.