Mary Berry's Smoky Firecracker Chicken Drumsticks
Simple food that can be hand-held like these drumsticks is perfect for a November evening, sitting round a bonfire with the children. The sweet smoked paprika gives a lovely woody taste.
|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 sauce, to taste|
|salt and freshly ground black pepper|
1. Preheat the oven to 220°C/200°C fan/Gas 7. Line a large roasting tin with non-stick baking paper.
2. Measure the marinade ingredients into a bowl and mix well, then season with salt and pepper. Add the chicken drumsticks and leave to marinate for 30 minutes, or longer if you have time.
3. Lay the drumsticks in the roasting tin, then pour over the marinade, brushing it around both sides of the chicken. Roast in the oven for 30–40 minutes until golden and cooked through
Prepare ahead: Can be marinated up to a day ahead.
Freeze: Freezes well once marinated.