Chicken Drumsticks with Blistered Pepper Dipping Sauce – Whiplash

The Film:


The Dish:

The Reason:

How far is too far to be pushed towards greatness? It’s a question that will plague you after viewing the torment that Terence Fletcher (J.K Simmons) throws at aspiring jazz percussionist Andrew Neimann (Miles Teller) in Whiplash. You may also not have the stomach for the sight of more blood red taint on drumsticks, but if you do, might I suggest this dish?  Here the blistering comes not from hours of traumatised practice in a soundproof room, but the searing burn of the oven and grill on vulnerable peppers and tomatoes. Depending on your appetite for salty language and hot tempers, you can adjust the seasoning and chilli level in the sauce to something you’re comfortable with. Once you’ve finished pulling all the meat from the drumsticks it’s up to you whether you want to cast them aside, get a girlfriend and make some friends, or get back to work mastering your double time swing.

The Way:

Chicken Drumsticks with Blistered Pepper Dipping Sauce

Serves 2-3 people with a green salad, or some chickpeas, quinoa (or roast potatoes)  on the side.  You can also bulk out the dipping sauce by adding a tin of drained white beans or some cooked quinoa to it prior to blending.


1 red onion, peeled and cut into eighths
1 head of garlic, top lopped off
250 g cherry tomatoes
1 pear, peeled, cored and cut into pieces the size of playing dice
3 tbsp olive oil
3 sprigs of thyme
1 tsp sea salt flakes
225 g of drained chargrilled and marinated red peppers
5 chicken drumsticks
1 red chilli, finely diced


1) Preheat the oven to 180C/350 F.

2) Place in a baking tray the size of an A4 sheet of paper the chunks of onion, whole cherry tomatoes, head of garlic (cut side down) and pear. Drizzle with 2 tbsp olive oil and add the leaves off 2 sprigs of thyme.

3) Bake for 40 minutes. After 40 minutes, when the tomatoes are puckered and blistered add the charred peppers and lay the drumsticks over the top. Sprinkle the drumsticks with the remaining thyme, olive oil and the salt.

4)  Bake for 35-40 minutes, until the juices from the chicken drumsticks run clear.

5) Put the drumsticks aside to rest. Take the roasted vegetables and transfer to a food processor or blender.

6) Blitz until smooth.

7) Season with chopped chilli to taste.

8) Serve the drumsticks with the blistered pepper dipping sauce and a green salad on the side

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