BBQ Chicken Drumsticks with Potato Wedges & Slaw

60 min · Easy · Serves 2

975 kcal per serving · 48g protein

Sticky, caramelised drumsticks baked until the glaze is glossy — with potato wedges roasting on the same tray and a cold, sharp slaw stirred together while the oven does the work.

Ingredients

• Chicken drumsticks × 6
• 6 tbsp BBQ sauce
• 2 tsp Honey
• 1 tsp Smoked paprika
• 2 cloves Garlic
• 3 tbsp Olive oil
• 4 g Salt
• 500 g Potatoes
• 160 g White cabbage
• Carrot × 1
• 2 tbsp Mayonnaise
• 2 tsp Cider vinegar
• 1 pinch Black pepper

Method

1. Season

   

   Heat oven to 200°C. Toss the drumsticks with paprika, crushed garlic, salt and a little oil.

2. Cut the potato wedges

   

   Scrub the potatoes and cut each one into 8 long wedges, skin on. Toss them in a bowl with the rest of the oil, a pinch of salt and a pinch of the smoked paprika until every wedge is coated.

3. Onto the tray together

   

   Line a large baking tray and put the drumsticks at one end and the wedges at the other, each wedge lying on a cut side in a single layer. Nothing should overlap.

4. Bake

   

   Bake on a lined tray for 25 minutes.

5. Make the slaw while they bake

   

   Shred the cabbage as finely as you can and coarsely grate the carrot. Stir them in a bowl with the mayonnaise, the cider vinegar, a pinch of salt and black pepper, then keep it in the fridge until you plate up.

6. Glaze

   

   Brush the drumsticks with the BBQ sauce mixed with the honey and turn the potato wedges over at the same time. Bake 15 minutes more, glazing the chicken again halfway, until the glaze is sticky and the thickest drumstick reads 74°C next to the bone on a food thermometer.

7. Build the plate

   

   Pile the drumsticks and the wedges onto warm plates and spoon the cold slaw alongside. Scrape any glaze left on the tray over the chicken.

More to cook

• BBQ Pulled Pork Sandwich240 min
• BBQ Pork Ribs with Coleslaw & Cornbread165 min
• Creamy Coleslaw75 min
• Deviled Eggs35 min