Deviled Drumsticks

READY IN: 21mins
Recipe by Millereg

Devilling is the process of applying a highly flavoured paste, or mixture of dry condiments, to legs of poultry, game, fish roes etc., and then grilling them or coating them with breadcrumbs and frying them. Various mixtures of condiments are used but they usually include some very hot ingredients and something piquant; mustard is often used.

Top Review by ImPat

This overall was very good with good strong flavours. The DH was o'kay but the real surprise was the DM, normally a hint of curry and forget it refuses to eat but she devoured it and said there was no curry in it I must have forgotten it [and possibly to other spices too which she normally woudn't touch - go figure). I did digress from the recipe in that I quartered a medium chicken and baked it in the oven. I mixed up the dry spices with the dijon mustard and rubbed into the quartered chicken pieces (which I had slitted) and then realized I hadn't added half the butter, so lifted the skin on the chicken pieces and divided the butter between them, spread and covered them with the skin. I did have to melt another ounce of buter for drizzling purpose to cover. Put into a 175C fan forced oven and baked for one hour but in all the activity going on I forgot to baste with the juices but we were left with a very juicy chicken that we enjoyed. The photo I have posted reflects what was in the baking dish the quartered chicken. Thank you Mille(R), made for Healthy Choices Tag.

Ingredients Nutrition


  1. Mix the mustard powder with half the salt, pepper, cayenne and paprika, the curry powder and French mustard and work to a paste.
  2. Add half the butter and work until smooth.
  3. Make 4 slits down the length of each chicken leg and spread a little of the devil mixture into each.
  4. Season the flour with the remaining salt, pepper, cayenne and paprika.
  5. Use to dust the chicken legs.
  6. Melt the remaining butter and brush over each leg.
  7. Place under a preheated hot broiler and broil the joints for 6 minutes, turning to brown on all sides.
  8. Baste with the pan juices once or twice.
  9. Serve the chicken legs at once on strips of hot buttered toast.

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