Hot & Sticky Chicken Drumsticks

Make this using Sarson’s Malt Vinegar.


  • 6 chicken drumsticks
  • 5ml Branston Tomato sauce
  • 15ml Branston Brown sauce
  • 5ml Branston Worcester sauce
  • 45ml Sarson’s vinegar
  • 30ml honey
  • Crushed clove garlic
  • 1tsp dried crushed chillies
  • 2.5ml freshly ground black pepper

How to make it

  1. Cut 3 deep slashes in 6 chicken drumsticks.
  2. Mix together 15ml Branston Tomato sauce, 15ml Branston Brown sauce, 5ml Branston Worcester sauce, 45ml Sarson’s vinegar, 30ml honey, crushed clove garlic, 1ml dried crushed chillies, 2.5ml freshly ground black pepper.
  3. Toss chicken in marinade and leave to marinate for 1 hour or overnight.
  4. Heat oven to 200C and cook for 30mins until juice runs clear when pricked.

Lots more Sarson’s stuff

The Sarson’s Story

The Sarson’s history started in 1874, when we first started making vinegar. Today, we make six million litres of Sarson’s vinegar every year.

Our history

The Malt Process

It’s not easy creating the distinctive Sarson’s flavour. But we’ve been following this technique for the past 200 years and we wouldn’t have it any other way.

Sarson’s craftsmanship