Article: Smokey Chicken Drumsticks With Slaw

Smokey Chicken Drumsticks With Slaw

These smoky chicken drumsticks are cooked entirely in one SCANPAN pan, using its superior non-stick surface to achieve rich caramelisation and effortless release. Finished in the oven for perfectly crisp skin and paired with a fresh, crunchy slaw, this is a confident, fuss-free recipe designed for flavour and ease.

Prep: 15 mins - seasoning, marinating & slaw prep | Cook: 30–35 mins – searing & oven roasting | Serves: 4

Ingredients

8–10 chicken drumsticks
2 tbsp olive oil
2 tsp smoked paprika
1 tsp garlic granules
1 tsp onion granules
1 tsp dried oregano
1 tsp brown sugar
½ tsp chilli powder (optional)
Salt & black pepper
2 tbsp BBQ sauce
1 tsp honey
Squeeze of lemon

Instructions

Preheat the oven to 200°C (180°C fan). Pat the chicken drumsticks dry with kitchen paper to ensure crisp, golden skin.
In a bowl, combine the smoked paprika, garlic granules, onion granules, oregano, brown sugar, chilli powder (if using), salt and black pepper. Stir in the olive oil to create a rich spice paste.
Coat the drumsticks evenly in the marinade, massaging it into the skin for full flavour coverage. Leave to marinate for 20–30 minutes if time allows.
Heat a quality non-stick frying pan over a medium heat and lightly sear the drumsticks for 3–4 minutes per side to build colour and lock in flavour. A reliable non-stick surface ensures even caramelisation without sticking.
Transfer the pan directly to the oven and roast for 25–30 minutes until cooked through, with crisp skin and clear juices. Oven-safe cookware makes the transition seamless no dish swapping required.
Meanwhile, prepare the slaw. In a large bowl, whisk together the mayonnaise, wholegrain mustard and apple cider vinegar. Add the cabbage, carrot and red onion, tossing until evenly coated. Season and chill until ready to serve.
For a sticky finish, brush the drumsticks with a mixture of BBQ sauce, honey and a squeeze of lemon during the final 5 minutes of cooking. Return to the oven until glossy and lightly caramelised.
Serve straight from the pan for relaxed, confident dining. Finish with fresh herbs, cracked black pepper and a final squeeze of lemon.

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Chef's note

Sear with confidence. A high-quality non-stick pan such as SCANPAN HaptIQ or Pro SB allows you to build rich caramelisation on the drumsticks without sticking even with a honey glaze.
Oven-safe convenience. Because SCANPAN pans are oven-safe up to 250°C, you can move seamlessly from hob to oven without transferring the chicken to another dish. Better heat control, less washing up.
Even heat distribution. SCANPAN’s bonded base ensures consistent heat across the surface, helping the chicken cook evenly and preventing hot spots that can burn the spices.
Easy clean-up. Once served, the non-stick surface makes cleaning effortless ideal for relaxed entertaining or midweek cooking.