Equipment
Ingredients
Chicken
- 1000 g chicken drumsticks, skin-on, bone-in
- 15 ml vegetable oil, liquid
- 5 g salt
- 2 g black pepper, ground
- 3 g garlic powder
- 3 g smoked paprika
Homemade BBQ Sauce
- 120 g ketchup
- 40 g brown sugar, packed
- 30 ml apple cider vinegar
- 15 ml worcestershire sauce
- 10 g dijon mustard
Potato Wedges
- 800 g russet potatoes, scrubbed, cut into wedges
- 30 ml vegetable oil
- 5 g salt
- 2 g dried thyme
- 2 g paprika
Coleslaw
- 400 g green cabbage, shredded
- 100 g carrot, grated
- 80 g mayonnaise
- 15 ml white vinegar
- 10 g sugar
- 2 g salt
- 2 g celery seeds
Nutrition (per serving)
Method
Preheat your oven to 200°C/400°F. Line two baking sheets with parchment paper or foil for easier cleanup.
In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, and Dijon mustard until smooth. Set aside half of this sauce for later glazing.
Pat the chicken drumsticks dry with paper towels. Toss them in a large bowl with oil, salt, pepper, garlic powder, and smoked paprika until evenly coated.
Wash the potatoes and cut them into thick wedges. In a separate bowl, toss them with oil, salt, dried thyme, and paprika.
Arrange the chicken on one baking sheet and the potatoes on the other in single layers. Place both trays in the oven. Roast for 25 minutes.
While the oven works, combine the mayonnaise, vinegar, sugar, salt, and celery seeds in a large bowl. Add the shredded cabbage and carrots, tossing to coat. Refrigerate until serving.
After 25 minutes, remove the chicken from the oven. Brush the drumsticks generously with the reserved BBQ sauce. Flip the potato wedges on the other tray.
Return both trays to the oven (swap racks if possible for even cooking) and roast for another 15-20 minutes until the chicken reaches an internal temperature of 74°C/165°F and the glaze is sticky. Potatoes should be golden and tender.
Remove from oven. Let the chicken rest for 5 minutes before serving alongside the hot wedges and cold coleslaw.
Chef's Notes
- Drumsticks are a forgiving cut; unlike breast meat, they remain juicy even if slightly overcooked, making them perfect for beginners.
- For the crispiest potato wedges, soak the cut potatoes in cold water for 30 minutes to remove excess starch, then dry thoroughly before oiling.
- The coleslaw tastes best if made at least 30 minutes ahead, allowing the cabbage to soften slightly and absorb the dressing flavors.
- This homemade BBQ sauce base can be adjusted: add chili flakes for heat or a splash of liquid smoke for that outdoor grill flavor.
Storage
Refrigerator: 3 days — Store chicken and potatoes separate from coleslaw. Coleslaw may become watery after 24 hours.
Freezer: 2 months — Chicken freezes well. Potatoes and coleslaw do not freeze well.
Reheating: Reheat chicken and potatoes in oven at 175°C until hot. Coleslaw must be served cold.
