Sticky BBQ Chicken with Crispy Fries & Fresh Slaw

Instructions

Step 1: Preheat the oven to 400°F (200°C) and lightly grease a baking tray.
/nStep 2: Pat the chicken drumsticks dry and season them with salt, black pepper, garlic powder, and smoked paprika.
/nStep 3: Place the drumsticks on the tray, drizzle with olive oil, and bake for 30–35 minutes until nearly cooked through.
/nStep 4: In a bowl mix the barbecue sauce, honey, and apple cider vinegar to create the sticky glaze.
/nStep 5: Brush the chicken generously with the BBQ glaze and return to the oven for another 10–15 minutes until caramelized and sticky.
/nStep 6: Cut the potatoes into thick fries, rinse them in cold water, and pat them completely dry.
/nStep 7: Toss the fries with cornstarch, salt, black pepper, and paprika.
/nStep 8: Heat vegetable oil in a deep pan to 350°F (175°C) and fry the potatoes in batches until golden and crispy.
/nStep 9: Transfer the fries to paper towels and lightly season with additional salt if desired.
/nStep 10: In a bowl combine the shredded cabbage and carrots.
/nStep 11: In a small bowl whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper, then toss with the vegetables to coat evenly.
/nStep 12: Serve the sticky BBQ chicken drumsticks hot with crispy fries and a generous portion of fresh slaw.

Storage and Reheating Tips

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 375°F (190°C) for about 10–12 minutes to keep the glaze sticky and the skin slightly crisp. Fries are best eaten fresh but can be reheated in an air fryer or oven to restore crispiness. The slaw can be stored in the refrigerator for up to 2 days, though it is best enjoyed fresh.