Chicken Drumsticks

A really useful recipe, popular with all ages, these chicken drumsticks can feed a crowd and you’ll have none of the “Big Four” allergens to worry about. They are great for lunch or dinner and ideal for barbecues, especially if serving with grilled corn. Add a baked potato for a filling and nutritious meal. The easy-to-make barbecue sauce scores over shop-bought versions as it contains neither wheat nor dairy.

Review now

Chicken

Lunch

Ingredients

3 tbsp corn or other flavorless nut-free oil		2 tsp Worcestershire sauce
2 tbsp molasses		1/4 tsp smoked paprika (pimenton)
4 tbsp tomato puree		salt and freshly ground black pepper
1 tsp mustard powder		8 chicken drumsticks
2 tbsp wine vinegar

directions

Prep: 5 min Total: 30 min (Quick)

Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.

Enter Kitchen View

1
Mix all the ingredients, apart from the drumsticks, in a shallow sealable container, seasoning well with salt and pepper.
2
Make several slashes in the flesh on each chicken leg before adding them to the marinade – this lets the flavor in and also helps them to cook more evenly. Turn the chicken drumsticks to coat them thoroughly.
3
Cover and chill for at least 4 hours or overnight.
4
Remove the chicken from the marinade and shake off the excess.
5
Cook under a preheated grill or on the barbecue for 7–8 minutes on each side or until richly browned and the juices run clear when a skewer is inserted into the thickest part of the meat.

Chime In

iVillage

Chicken Drumsticks

Ingredients

directions