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: In a bowl, whisk together BBQ sauce, honey, soy sauce, paprika, garlic powder, black pepper, and salt.

Step 3: Pat the chicken drumsticks dry and brush with 2 tbsp olive oil on a baking sheet.

Step 4: Bake the chicken for 20 minutes, then brush generously with the BBQ glaze.

Step 5: Return to the oven and bake for another 15-20 minutes until the chicken is cooked through and the glaze is sticky and caramelized.

Step 6: While the chicken bakes, toss cut potatoes with 2 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp paprika on a separate baking sheet.

Step 7: Bake the fries at 400°F for 25-30 minutes until golden and crispy, stirring halfway through.

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

Step 9: In a small bowl, mix mayonnaise, apple cider vinegar, sugar, salt, and pepper.

Step 10: Pour the dressing over the cabbage and carrots, tossing until well coated.

Step 11: Serve the sticky BBQ chicken hot alongside the crispy fries and fresh slaw.

Storage and Reheating Tips

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 325°F oven for about 10 minutes to maintain moisture and prevent the glaze from burning.

The slaw is best enjoyed fresh but keeps well for 1-2 days when stored separately from the dressing. If you prefer, you can dress the slaw just before serving to keep it crisp.

Fries are best eaten immediately after cooking, but leftovers can be reheated in a 375°F oven for 5-7 minutes to restore their crispiness.