Sticky BBQ Chicken with Crispy Fries & Fresh Slaw

Instructions

Step 1: Preheat your oven to 400°F and line a baking sheet with foil.

Step 2: Pat the chicken drumsticks dry and place them on the baking sheet.

Step 3: In a bowl, mix together the BBQ sauce, honey, olive oil, garlic powder, smoked paprika, black pepper, and salt.

Step 4: Brush the sauce mixture generously over all the drumsticks, coating them evenly.

Step 5: Roast the chicken for 35 to 40 minutes, basting with extra sauce halfway through, until the chicken is cooked through and caramelized.

Step 6: While the chicken cooks, cut potatoes into thick fries and toss with olive oil, paprika, garlic powder, salt, and pepper.

Step 7: Spread the fries on another baking sheet and roast at 400°F for 25 to 30 minutes, stirring halfway through, until golden and crispy.

Step 8: For the slaw, combine shredded cabbage and carrots in a bowl.

Step 9: Whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper in a small bowl.

Step 10: Pour the dressing over the cabbage mixture and toss until well combined and creamy.

Step 11: Serve the sticky BBQ chicken alongside the crispy fries and fresh slaw on a plate.

Storage and Reheating Tips

Store leftover chicken, fries, and slaw in separate airtight containers in the refrigerator for up to 3 days. This keeps each component fresh and prevents the fries from becoming soggy.

Reheat the chicken in a 350°F oven for about 10 minutes until warmed through. For fries, use an oven or air fryer to restore their crispiness rather than microwaving.

The slaw is best enjoyed fresh but will keep in the refrigerator for 2 days. You can prepare it ahead of time and simply toss it again before serving.