Jerk Chicken Drumsticks | Baked or Air Fried

Jerk chicken drumsticks, my take on a Jamaican favourite that sees drummers marinated in a fragrant and spicy paste, then baked or air fried.

Marinade time aside, this spicy drummer recipe takes just 40 minutes to cook and all of it is spent with your feet up!

Easy Spicy Chicken Drumsticks

Gimme a bit of spice and I am a very happy chap, and these easy jerk chicken drumsticks certainly pack a punch of spice.

It ain’t just heat either the heat of scotch bonnet peppers are complemented by a host of fragrant spices. Allspice, cloves and mace are joined by thyme and cinnamon to create a classic Jerk base.

A base that appears in everything from my jerk chicken burgers to jerk salmon, it also shares many flavours with classic Jamaican curry goat.

But like so many of my recipes, these spicy drummers feature a couple of very definite Krumpli twists.

Rather than using brown sugar to add a touch of sweetness I use treacle or molasses. This gives the crust a bittersweet edge, which is perfect with the fruity sweet flavour of scotch bonnet peppers.

I also replace the much more typical lime juice with malt vinegar.

A delicious, vinegar that has an almost caramel back note, which for me makes it the perfect addition to jerk flavours.

One that is not particularly unusual in Jamaican cuisine, it is a common ingredient in escovitch fish.

If you are looking for some slightly less spicy chicken drumstick recipes, check out my sticky chicken drumsticks with a cherry and balsamic glaze, or my beer and honey BBQ chicken drumsticks.

Frequently Asked Questions

What are Scotch Bonnet Chilli Peppers?

Scotch bonnets are a pepper commonly associated with Caribbean food. They are fiercely hot and have a fruity, almost sweet flavour.

Can I use other types of chilli?

Yes of course! I always recommend that you use a chilli type that you both like and can cope with.

Scotch bonnet peppers have a similar heat level to habanero, so if you are struggling to find them, these are a reasonable substitution.

If you want to swap them because you find them too hot then drop down the scale. The next level down for me would be Thai birds eye, then the next level down would be cayenne peppers.

If you really want mild then use jalapeno peppers.

Do I really have to leave the marinade on so long?

No, but if you really want the full effect then you need to marinate for at least 4 hours. Overnight is even better!

Can I make these in advance?

Yes, although I would serve them cold rather than trying to reheat them because they will dry out. But the flavours work do wonderfully when eaten cool.

Serving Suggestions

These jerk chicken drumsticks have a fierce heat and I like to serve them with sides that soothe that.

Here I have served them with some simple air fryer potato wedges and a mango salsa that I lifted from my glorious jerk chicken burger. A pineapple salsa would work wonderfully too!

If you wanted to stick with the Caribbean vibe you could add rice and peas on the side.

Although I personally favour finger food as a side for these spicy chicken drummers.

As a result, I would be more likely to recommend something like sweet potato fries or plantain chips.

Equipment Used

I only mention specific brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.

• Oven or air fryer.
• Baking tray if you are using the oven.
• Mini blender.
• Bag or another item to marinade the chicken.
• Knife.
• Chopping board.
• Measuring spoons.
• Quick read meat thermometer. This is optional but I swear by mine!