A big old bowl of drummies has got to be the ultimate comfort food. This blueberry glaze is a sweet twist on the classic. Oh man, writing this is making me hungry.

Cooking time: 15 min prep, 45 min cooking, (1 hr total).

To wash up: 1 board and knife, 1 pan, 2 roasting trays, 1 large bowl.


  • 400g punnet of blueberries
  • 1 red onion, thinly sliced
  • 1 tsp of tabasco
  • 1 squirt of tomato puree
  • 1 tsp of balsamic
  • 1 tbsp of sugar
  • 400g of chicken drumsticks
  • 1 pot of sour crème
  • 1 handful of chives, chopped
  • A dollop of hot sauce


  1. Pre-heat the oven to gas mark 7 (220’C).
  2. To make the glaze, add the blueberries and onion to a pan and fry for 5 mins. Add in the tabasco, tomato puree, balsamic and sugar and bring to the boil.
  3. Toss the potato wedges in the paprika and cayenne, drizzle with oil and pop in to the oven for 30 – 45 mins or until golden and crunchy.
  4. In a large bowl, toss the drummies in the sauce and pop in the oven for 30 mins or until the glaze has gone all sticky and delicious.
  5. Serve up with a big dollop of sour crème with chives and a big squirt of hot sauce.

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