How to make Chicken Drumsticks


  • 1kg chicken drumsticks
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp smoked paprika
  • 1 tbsp vegetable oil
  • 100ml sweet chilli sauce
  • 50ml teriyaki sauce 2 limes, zested and juiced
  • 4 tbsp coriander, roughly chopped


Calories columnFat columnSaturates columnSugars columnSalt column
290 per serving
15% %GDA
12g per serving
17% %GDA
3g per serving
15% %GDA
13g per serving
14% %GDA
1.40g per serving
23% %GDA


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6.

  2. Tip the drumsticks into a bowl then add the oil. Scatter over the ground cumin, coriander, smoked paprika and mix together until totally coated in the spice mixture.

  3. Place on a rack set over a tray in the oven to roast for 40 minutes until golden and cooked through.

  4. To check that the chicken is cooked, insert a knife or skewer into the fattest part of the thigh. If the juices run clear, the chicken is cooked through. If any blood comes out, return it to the oven for another 5–10 minutes, then check again.

  5. Heat a frying pan until hot, add the chilli and teriyaki sauces and heat until bubbling. Add the lime zest and juice and cooked chicken drumsticks. Toss around until sticky and cooked through.

  6. Serve on a platter with the coriander scattered over the top.

Enjoy With Peroni