Juicy, tender, and packed with flavour, our free-range chicken drumsticks from Springfield Farm are a crowd-pleasing cut that delivers rich meat and perfectly crisp skin every time. Whether you’re firing up the grill, laying out a party spread, or packing cold leftovers for lunch, they’re unbeatable value and quality.

Choose Your Flavour

• Plain: Pure, unadorned Springfield poultry flavour—ready for your own secret rub or sea salt and cracked black pepper.

• Piri Piri: Zesty, fiery, and packed with citrus, garlic, and hot chilli punch.

• Chinese: A savoury-sweet glaze loaded with five-spice, soy, and aromatic ginger.

• Sweet Chilli: Sticky, mild heat with a bright, honeyed finish that caramelises beautifully over direct heat.

• Tandoori: Deep, aromatic Indian spices layered with warm cumin, coriander, and smoked paprika.

Butcher’s Cooking Tips

• In the Oven: Roast at 200°C (180°C fan) for 35–40 minutes on a baking tray lined with parchment. Turn once halfway through to ensure an even, golden finish until the skin is blistered and the juices run clear.

• On the BBQ: Cook over indirect heat first to render the fat and cook through gently (around 25–30 minutes with the lid down). Finish directly over the hot coals for the final 5 minutes, turning frequently to get that coveted smoky, charred edge without burning the marinades.

• Pro Tip: Let them rest for 5 minutes under loose foil before serving so the juices settle back into the meat.

Serving Suggestions

• Summer BBQ Spread: Pair charred Piri Piri or Sweet Chilli drumsticks with a crunchy lime-coriander slaw, grilled sweetcorn cobs dripping in butter, and cold beer.

• Indian-Style Feast: Serve sizzling Tandoori drumsticks alongside warm garlic naan, pickled red onions, a wedge of lemon, and a cooling mint-cucumber raita.

• Fresh & Light: Shred leftover plain or Chinese-spiced meat straight over a crisp noodle salad with sesame dressing, or pack alongside a classic potato salad for an easy buffet.

4 per pack