Instructions
Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with foil.
Step 2: Pat the chicken drumsticks dry with paper towels and season with salt, pepper, and smoked paprika on all sides.
Step 3: In a bowl, whisk together BBQ sauce, honey, soy sauce, apple cider vinegar, and minced garlic until well combined.
Step 4: Place drumsticks on the prepared baking sheet and brush generously with the BBQ glaze.
Step 5: Bake for 25-30 minutes, then brush with more glaze and return to the oven for another 15-20 minutes until caramelized and cooked through.
Step 6: While the chicken bakes, toss potato fries with vegetable oil, salt, and pepper. Spread on a separate baking sheet and bake at 400°F for 25-30 minutes until golden and crispy.
Step 7: For the coleslaw, combine shredded cabbage and carrot in a large bowl.
Step 8: In a small bowl, whisk together mayonnaise, apple cider vinegar, and sugar until smooth.
Step 9: Pour the dressing over the cabbage mixture and toss until evenly coated. Season with salt and pepper to taste.
Step 10: Plate the sticky drumsticks with crispy fries and coleslaw on the side. Serve warm and enjoy.
Storage and Reheating Tips
Store leftover chicken drumsticks and fries in separate airtight containers in the refrigerator for up to 3 days. The coleslaw is best consumed within 1-2 days for optimal crispness.
To reheat the drumsticks, place them on a baking sheet and warm in a 350°F oven for about 10 minutes until heated through. You can also reheat them in the microwave, though the skin will be less crispy.
Reheat fries in a 400°F oven for 5-8 minutes to restore their crispiness. Microwaving will make them soggy.
Eat the coleslaw cold straight from the refrigerator, as it tastes best chilled.
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