Sticky Chicken Drumsticks with Potato Wedges and Salad

Instructions

Step 1: Preheat the oven to 200°C.

Step 2: Wash and cut the potatoes into wedges, then toss them with olive oil, paprika, salt, and black pepper.

Step 3: Arrange the potato wedges on a baking tray and roast for 35 to 40 minutes until golden and crispy, turning halfway through cooking.

Step 4: In a bowl, mix barbecue sauce, honey, soy sauce, garlic, garlic powder, chili flakes, paprika, salt, and black pepper.

Step 5: Coat the chicken drumsticks thoroughly with the sauce mixture.

Step 6: Arrange the chicken drumsticks on a baking tray lined with parchment paper.

Step 7: Bake the chicken for 35 to 40 minutes, turning and brushing with extra sauce halfway through, until sticky, caramelized, and fully cooked.

Step 8: Prepare the salad by combining lettuce, cucumber slices, cherry tomatoes, and red onion in a bowl.

Step 9: Drizzle salad dressing or olive oil over the salad and toss gently.

Step 10: Arrange the sticky chicken drumsticks, roasted potato wedges, salad, and dipping sauce on a serving tray or plates.

Step 11: Garnish with chopped parsley and serve immediately while hot.

Storage and Reheating Tips

Store leftover chicken and potato wedges in separate airtight containers in the refrigerator for up to 3 days. Keep the salad refrigerated separately for freshness.

Reheat the chicken and potato wedges in an oven or air fryer at 180°C for 5 to 10 minutes until heated through and crispy. The salad should be served fresh and not reheated.