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PERFECTLY SMOKY CRUNCH
[MOCK]® BBQ Chicken Drumsticks with Chips
22 November, 2025
Barbecue season is upon us, and with that brings the exciting anticipation of beloved classics. Chicken drumsticks are enjoyed in many forms. The idea of breading the drumsticks originated in the Americas with the thought of frying the chicken instead of the traditional braising. We enjoy pairing our crunchy and sumptuous drumsticks with a bespoke BBQ sauce that balances the tang of Worcestershire sauce and cider vingar, the heat from hot sauce, sweetness from molasses and onions with a touch of liquid smoke. See for yourself if you can stop at just one serving.
4 servings
40 minutes
Ingredients
Chunky Twice-Cooked Chips
- 1kg Maris Piper potatoes
- Salt
BBQ Sauce
- 120ml ketchup
- 60ml dark molasses, plus more to taste
- 1 small onion, grated on the large holes of a box grater (about 115g)
- 30ml Worcestershire sauce
- 15ml brown mustard
- 10ml hot sauce, plus more to taste
- 25g spice rub
- 5ml liquid smoke (optional)
[MOCK]® Chicken Drumsticks
Preparation
For the chips
Peel and cut the potatoes into chunky chips and place in a pan, covering them with cold water. Add a tbsp of salt, and cook on a high heat for 15 mins. Drain the chips and leave them to steam dry in a colander with a tea towel over them to absorb excess moisture. Heat your deep fryer to 170°C. Cook the chips for 3-5 minutes until they are just crisp on the outside. Drain on kitchen paper and then move to a cooling rack. Leave to cool. Heat the oil to 190°C and fry the chips off for a further 3-5 minutes until golden and crunchy. Use kitchen paper again to absorb the excess oil.
For the BBQ sauce
Combine all the sauce ingredients in a saucepan over medium-low heat. Whisk together and simmer until reduced to a glaze consistency. This takes about 15 minutes. The sauce should reduce by about one-third. You can adjust flavour with more molasses, vinegar, or hot sauce to taste.
For the [MOCK]® Chicken Drumsticks
Fry the drumsticks at 180°C for 4 minutes, and let cool. Coat the drumsticks generously in the BBQ sauce, and serve with a side of the chunky chips.
