Ah, nothing says comfort food quite like a plate of sticky BBQ chicken drumsticks paired with crispy paprika fries and creamy coleslaw. This recipe takes me back to warm summer evenings spent on the patio, surrounded by family and friends. It’s the kind of meal that brings smiles and happy memories to the table, and the best part? It’s super easy to whip up!
Why You’ll Love Ultimate Sticky BBQ Chicken Drumsticks with Paprika Fries & Creamy Coleslaw
- Fast
- Easy
- Giftable
- Crowd-pleasing
Ingredients
Here’s what you’ll need for this delightful meal:
- For the BBQ Chicken Drumsticks:
- 10 chicken drumsticks
- 1 cup BBQ sauce – your favorite brand or homemade, the choice is yours!
- 2 tablespoons honey – for that perfect sticky sweetness.
- 1 tablespoon soy sauce – adds depth and flavor.
- 1 teaspoon garlic powder – because garlic makes everything better.
- 1 teaspoon onion powder – for a hint of savory goodness.
- 1 teaspoon smoked paprika – gives it that lovely smoky flavor.
- Salt and pepper to taste
- For the Paprika Fries:
- 4 large potatoes, cut into fries – I love using Russet potatoes for their fluffiness.
- 2 tablespoons olive oil – for crispiness and flavor.
- 2 teaspoons smoked paprika – echoing the flavor from the chicken!
- 1 teaspoon garlic powder – a bit of consistency in flavor.
- Salt to taste
- For the Creamy Coleslaw:
- 4 cups shredded green cabbage – the base of your coleslaw.
- 1 cup shredded carrots – adds color and crunch.
- ½ cup mayonnaise – the creamy element.
- 2 tablespoons apple cider vinegar – for a tangy kick.
- 1 tablespoon sugar – balances the acidity.
- Salt and pepper to taste
How to Make Ultimate Sticky BBQ Chicken Drumsticks with Paprika Fries & Creamy Coleslaw
Ready to get cooking? Let’s dive into these simple steps:
For the BBQ Chicken Drumsticks:
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix together the BBQ sauce, honey, soy sauce, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Add the chicken drumsticks to the bowl and toss until fully coated with the marinade. Let them marinate for at least 30 minutes (or overnight in the fridge for best flavor).
- Place the drumsticks on a baking sheet lined with parchment paper. Bake for 35-40 minutes, basting with extra BBQ sauce halfway through, until the chicken is cooked through and the skin is sticky and caramelized.
For the Paprika Fries:
- While the chicken is baking, prepare the fries. In a large bowl, toss the cut potatoes with olive oil, smoked paprika, garlic powder, and salt until evenly coated.
- Spread the fries in a single layer on another baking sheet.
- Bake in the oven for 25-30 minutes, flipping halfway through, until golden brown and crispy.
For the Creamy Coleslaw:
- In a large bowl, combine the shredded cabbage and carrots.
- In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth.
- Pour the dressing over the cabbage mixture and toss to combine. Refrigerate for at least 15 minutes before serving to allow the flavors to meld.
Substitutions & Additions
If you’re looking to switch things up or use what you have on hand, here are some great ideas:
- Swap chicken drumsticks for thighs or wings if you prefer.
- For a healthier version of fries, try using sweet potatoes instead.
- Add some diced apples or raisins to the coleslaw for a sweet touch.
- If you’re feeling adventurous, toss in some spices like cayenne pepper or chili powder to kick up the flavor!
Tips for Success
Before you start, here are a few tips to ensure your meal turns out perfectly:
- Make sure to marinate the chicken for at least 30 minutes, but longer is better!
- Avoid overcrowding the baking sheets for the fries and chicken to ensure they cook evenly and get crispy.
- If you’re short on time, you can prepare the coleslaw a day in advance; it tastes even better after sitting overnight.
How to Store Ultimate Sticky BBQ Chicken Drumsticks with Paprika Fries & Creamy Coleslaw
If you have leftovers (which is rare with this dish), here’s how to store them:
- Store the chicken drumsticks in an airtight container in the fridge for up to 3 days.
- The paprika fries are best enjoyed fresh but can be stored for 1-2 days in the fridge; reheat in the oven for crispiness.
- The coleslaw can be stored in the fridge for up to 3 days, but be aware that it may lose some crunch over time.
FAQs
- Can I grill the chicken instead of baking it? Absolutely! Grilling will add a fantastic smoky flavor.
- What can I serve on the side? Corn on the cob or baked beans would be great additions!
- Can I make the coleslaw vegan? Yes! Substitute the mayonnaise with a vegan option or yogurt.
There you have it! Your Ultimate Sticky BBQ Chicken Drumsticks with Paprika Fries & Creamy Coleslaw is ready to impress. For more delicious recipes, check out easy s’more bars or creamy ground beef potato casserole for treats you will love!
If you enjoyed this recipe, don’t forget to follow me on Pinterest for more delightful cooking ideas!
Ultimate Sticky BBQ Chicken Drumsticks with Paprika Fries & Creamy Coleslaw
Ah, nothing says comfort food quite like a plate of sticky BBQ chicken drumsticks paired with crispy paprika fries and creamy coleslaw. This recipe takes me back to warm summer evenings spent on the patio, surrounded by family and friends. It's the kind of meal that brings smiles and happy memories to the table, and the best part? It's super easy to whip up!
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 400°F (200°C).
- Step 2: In a large bowl, mix together the BBQ sauce, honey, soy sauce, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Step 3: Add the chicken drumsticks to the bowl and toss until fully coated with the marinade. Let them marinate for at least 30 minutes (or overnight in the fridge for best flavor).
- Step 4: Place the drumsticks on a baking sheet lined with parchment paper. Bake for 35-40 minutes, basting with extra BBQ sauce halfway through, until the chicken is cooked through and the skin is sticky and caramelized.
- Step 5: While the chicken is baking, prepare the fries. In a large bowl, toss the cut potatoes with olive oil, smoked paprika, garlic powder, and salt until evenly coated.
- Step 6: Spread the fries in a single layer on another baking sheet.
- Step 7: Bake in the oven for 25-30 minutes, flipping halfway through, until golden brown and crispy.
- Step 8: In a large bowl, combine the shredded cabbage and carrots.
- Step 9: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth.
- Step 10: Pour the dressing over the cabbage mixture and toss to combine. Refrigerate for at least 15 minutes before serving to allow the flavors to meld.
Notes
Store the chicken drumsticks in an airtight container in the fridge for up to 3 days. The paprika fries are best enjoyed fresh but can be stored for 1-2 days in the fridge; reheat in the oven for crispiness. The coleslaw can be stored in the fridge for up to 3 days, but be aware that it may lose some crunch over time.
