The only thing I like better than talking about food is eating … Check This Amazing Recipe: Budget barbecue-style chicken drumsticks
How to Make Budget barbecue-style chicken drumsticks
less than 30 mins
30 mins to 1 hour
Serves 4–6 (suitable for a family of 6)
- 800g/1lb 12oz large potatoes
- 2 tbsp vegetable oil
- 1kg/2lb 4oz chicken drumsticks
- salt and ground black pepper
For the barbecue sauce
- 100g/3½oz tomato ketchup
- 2 tbsp soy sauce
- 2 tbsp runny honey
- 500g/1lb 2oz ready-made coleslaw
- 100g/3½oz frozen sweetcorn
Preheat the oven to 220C/200C Fan/Gas 7.
Put the potatoes in a bowl and toss with the oil, a little salt and lots of ground black pepper. Arrange the potato wedges on a large baking tray, skin-side down. (If the potatoes are placed on their skin side, they won’t need turning.) Bake for 30–35 minutes.
Line a second baking tray with foil or baking parchment and add the chicken drumsticks. Season with salt and pepper and place on a shelf a couple of rungs above the potatoes to allow the heat to circulate. Bake for 20 minutes.
While the chicken and potatoes are cooking, cook the sweetcorn according to the pack instructions in the microwave or a small pan then rinse in cold water in a sieve and drain well. Mix with the coleslaw. Mix the barbecue sauce ingredients in a small bowl.
Remove the chicken from the oven after 20 minutes and brush generously with the sauce. Return to the oven for a further 10–15 minutes, or until the chicken is thoroughly cooked, sticky and charred in places and the potatoes are pale golden-brown.
Serve the chicken with the wedges and coleslaw. Any leftover sauce can be served alongside.