BBQ drumsticks are the sticky-finger classic — bone-in chicken that stays juicy on a medium grill if you do not rush the heat. Chicken Drumsticks 900g-1.1kg (Frozen) is the frozen family pack; Chicken Drumsticks x2 – Butcher’s Pick doubles up when you are feeding a crowd. Shop both in chicken and BBQ meat range.
BBQ grill method
Thaw overnight if frozen. Pat dry and season or brush with a light oil and spice rub — save sticky BBQ sauce for the last 8 to 10 minutes or the sugar burns. Two-zone fire: start over medium indirect heat with the lid down, 25 to 35 minutes, turning now and then, until the thickest part near the bone hits 75°C. Finish over direct heat for colour and glaze. Rest five minutes. Crowded grate steams the skin; give them space.
Oven backup and sauce
No BBQ: oven 200°C for 35 to 45 minutes, glaze in the last ten. Lemon-garlic, peri-peri, or a simple salt-and-pepper rub all work. Browse other chicken cuts for thighs and wings beside drums, and BBQ meat when you are building a full grill spread.
What to serve
Coleslaw, corn, jacket potatoes, or a sharp salad. Leftover meat pulls off the bone easily once cold — brilliant in wraps. Keep a frozen pack ready; thaw fully so the skin dries and colours instead of staying pale.
Times above are a guide for home ovens, air fryers and slow cookers — always trust a probe over the clock, and rest meat before you carve so the juices stay in the slice, not on the board. British packs vary a little in thickness, so start checking a few minutes early the first time you cook a new size.
Write your own fridge note the first time you cook a new pack size — home ovens and air fryers vary, and a two-minute early check beats dry meat. Rest on a warm plate, not a cold board, so the juices stay put when you carve or plate up.
Season boldly, keep a small gap between pieces so heat can circulate, and taste the pan juices before you add more salt — cured and smoked packs already carry seasoning.
Leftovers keep in the fridge for a day or two — reheat gently with a splash of stock or gravy so the meat stays moist rather than dry on the second pass.