Instructions
Step 1. Preheat the oven to 425°F (220°C).
Step 2. Pat the chicken drumsticks dry with paper towels.
Step 3. In a bowl, combine olive oil, paprika, garlic powder, onion powder, salt, and black pepper.
Step 4. Coat the drumsticks evenly with the seasoning mixture.
Step 5. Arrange the drumsticks on a parchment-lined baking sheet.
Step 6. Bake for 25 minutes.
Step 7. In a small bowl, whisk together the barbecue sauce, honey, Worcestershire sauce, and apple cider vinegar.
Step 8. Remove the chicken from the oven and brush generously with the BBQ glaze.
Step 9. Return to the oven and bake for another 15–20 minutes, brushing with additional glaze halfway through cooking.
Step 10. While the chicken cooks, toss the crinkle-cut fries with vegetable oil, paprika, garlic powder, and salt.
Step 11. Spread the fries on a baking sheet and bake according to package directions until crispy and golden.
Step 12. In a small bowl, combine mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and black pepper to make the dipping sauce.
Step 13. Refrigerate the sauce until ready to serve.
Step 14. In a large bowl, combine the lettuce, cucumber slices, cherry tomatoes, and red onion.
Step 15. Toss lightly and keep chilled until serving.
Step 16. Arrange the BBQ chicken drumsticks, fries, and salad in serving boxes or plates.
Step 17. Serve with the creamy dipping sauce on the side.
Step 18. Garnish with fresh parsley and serve immediately.
Storage and Reheating Tips
Store leftover chicken, fries, salad, and sauce separately in airtight containers in the refrigerator for up to 4 days.
Reheat the chicken in a 375°F (190°C) oven for 10–12 minutes until heated through.
Reheat fries in an oven or air fryer for 5–7 minutes to restore crispness.
Keep the salad and dipping sauce refrigerated and serve cold.
Cooked chicken can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
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