Instructions
Step 1: Preheat your oven to 400 degrees Fahrenheit. Pat the drumsticks dry with paper towels to help them crisp up beautifully.
Step 2: Toss the potato wedges with olive oil, paprika, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until golden and crispy.
Step 3: Place the drumsticks on a separate baking sheet. Brush generously with BBQ sauce, coating all sides evenly.
Step 4: Bake the drumsticks for 35-40 minutes, brushing with more BBQ sauce halfway through. They should be sticky, caramelized, and cooked through.
Step 5: While everything roasts, prepare the slaw by combining shredded cabbage, shredded carrot, and corn kernels in a bowl.
Step 6: In a small bowl, whisk together mayo and vinegar. Pour over the slaw and toss until evenly coated. Add salt and pepper to taste.
Step 7: Arrange the drumsticks, potato wedges, fresh cucumber slices, and slaw on a plate. Serve immediately and enjoy.
Storage and Reheating Tips
Store leftover drumsticks and potato wedges in separate airtight containers in the refrigerator for up to 3 days. The slaw is best enjoyed fresh, so keep it separate if you have leftovers.
To reheat the drumsticks and potatoes, place them on a baking sheet and warm in a 350-degree oven for about 10-15 minutes until heated through. This keeps them crispy without drying them out.
The fresh slaw can be made ahead and stored in the fridge for up to 2 days, making meal prep a breeze for busy weeknights.
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