There’s something truly heartwarming about gathering around the dinner table with family and friends, especially when the aroma of sticky BBQ chicken fills the air. This recipe for Ultimate Sticky BBQ Chicken Drumsticks with Paprika Fries and Creamy Coleslaw brings back memories of summer barbecues and cozy family dinners. It’s not just easy to whip up; it’s also a dish that creates unforgettable moments!

Why You’ll Love Ultimate Sticky BBQ Chicken Drumsticks with Paprika Fries & Creamy Coleslaw

Fast
Easy
Giftable
Crowd-pleasing

Ingredients

Here’s what you’ll need to make this delicious meal:

For the BBQ Chicken Drumsticks:
- 2 pounds chicken drumsticks – These are juicy and perfect for absorbing all that yummy sauce.
- 1 cup BBQ sauce – Your favorite brand will do, or you can make your own!
- 2 tablespoons honey – Adds a touch of sweetness and helps create that sticky glaze.
- 1 tablespoon soy sauce – A little umami goes a long way.
- 1 teaspoon garlic powder – For that aromatic flavor.
- 1 teaspoon onion powder – Adds depth to the chicken.
- 1 teaspoon smoked paprika – This gives the chicken a lovely smoky flavor.
- Salt and pepper to taste – Essential for seasoning.
For the Paprika Fries:
- 4 large russet potatoes – The perfect base for crispy fries.
- 2 tablespoons olive oil – Helps the fries crisp up beautifully.
- 1 tablespoon smoked paprika – Adds that extra zing.
- 1 teaspoon garlic powder – To enhance the flavor.
- Salt and pepper to taste – Don’t forget to season!
For the Creamy Coleslaw:
- 4 cups green cabbage, shredded – The crunchy base of your coleslaw.
- 1 cup carrots, shredded – For sweetness and color.
- 1/2 cup mayonnaise – Creaminess galore!
- 2 tablespoons apple cider vinegar – Adds a tangy kick.
- 1 tablespoon sugar – Balances out the vinegar.
- Salt and pepper to taste – Just a pinch to enhance the flavors.

How to Make Ultimate Sticky BBQ Chicken Drumsticks with Paprika Fries & Creamy Coleslaw

Let’s get cooking! Follow these simple steps:

For the BBQ Chicken Drumsticks:

Preheat your oven to 400°F (200°C).
In a large bowl, mix together the BBQ sauce, honey, soy sauce, garlic powder, onion powder, smoked paprika, salt, and pepper.
Add the chicken drumsticks to the bowl and coat them thoroughly with the sauce mixture.
Place the drumsticks on a baking sheet lined with parchment paper.
Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the skin is sticky and caramelized, turning them halfway through cooking.

For the Paprika Fries:

While the chicken is baking, prepare the fries. Cut the russet potatoes into thin strips to create fries.
In a large bowl, toss the potato strips with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
Spread the fries in a single layer on another baking sheet lined with parchment paper.
Bake in the oven (you can add them in the last 20-25 minutes of the chicken cooking) for about 20-25 minutes or until golden brown and crispy, flipping halfway through.

For the Creamy Coleslaw:

In a large bowl, combine the shredded cabbage and carrots.
In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper.
Pour the dressing over the cabbage and carrots, and toss until everything is well combined. Adjust seasoning to taste.

Substitutions & Additions

You can easily customize this dish to fit your taste! Here are a few ideas:

Swap chicken drumsticks for thighs or wings for a different texture.
Use sweet potatoes instead of russet potatoes for a healthier fry option.
Add some chopped apples or raisins to the coleslaw for a sweet twist.
Experiment with different BBQ sauces to find your favorite flavor!

Tips for Success

Here are some tips to ensure your meal is a hit:

Don’t overcrowd the baking sheets; this helps achieve that crispy texture.
Let the chicken rest for a few minutes after baking for juicier meat.
Make the coleslaw a few hours ahead of time for the flavors to meld together.
If you want extra crispy fries, soak the potato strips in water for 30 minutes before baking!

How to Store Ultimate Sticky BBQ Chicken Drumsticks with Paprika Fries & Creamy Coleslaw

If you have leftovers (which is rare with this dish!), store them in airtight containers:

The chicken can be kept in the fridge for up to 3 days.
Paprika fries are best eaten fresh, but they can last for up to 2 days in the fridge.
Coleslaw can be stored for 2-3 days, but add the dressing just before serving to keep it crispy.

FAQs

Can I grill the chicken instead of baking it? Absolutely! Just follow the same marinating steps and grill until cooked through.
How can I make this dish spicier? Add a dash of cayenne pepper or your favorite hot sauce to the BBQ sauce mixture.
Is this recipe suitable for meal prep? Yes! Just store everything separately and assemble when ready to eat.

So, there you have it! A delightful recipe that you can easily make for your next family dinner or gathering. For more delicious recipes, check out butter chicken skillet or creamy tortellini soup for treats you will love!

Don’t forget to follow us on Pinterest for more tasty ideas and inspiration!

Ultimate Sticky BBQ Chicken Drumsticks with Paprika Fries & Creamy Coleslaw

Print Recipe Pin Recipe

Ultimate Sticky BBQ Chicken Drumsticks Recipe with Paprika Fries and Creamy Coleslaw!

Prep Time 10

Cook Time 40

Total Time 50

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

For the BBQ Chicken Drumsticks

2 lb chicken drumsticks juicy and perfect for absorbing sauce
1 cup BBQ sauce your favorite brand or homemade
2 tbsp honey adds sweetness and sticky glaze
1 tbsp soy sauce adds umami flavor
1 tsp garlic powder for aromatic flavor
1 tsp onion powder adds depth
1 tsp smoked paprika for smoky flavor

For the Paprika Fries

4 large russet potatoes for crispy fries
2 tbsp olive oil helps fries crisp up
1 tbsp smoked paprika adds zing
1 tsp garlic powder to enhance flavor

For the Creamy Coleslaw

4 cups green cabbage, shredded the crunchy base
1 cup carrots, shredded for sweetness and color
1/2 cup mayonnaise for creaminess
2 tbsp apple cider vinegar adds tangy kick
1 tbsp sugar balances the vinegar

Equipment

Large Bowl
Baking sheet
Oven

Method

Step 1: Preheat your oven to 400°F (200°C).
Step 2: In a large bowl, mix together the BBQ sauce, honey, soy sauce, garlic powder, onion powder, smoked paprika, salt, and pepper.
Step 3: Add the chicken drumsticks to the bowl and coat them thoroughly with the sauce mixture.
Step 4: Place the drumsticks on a baking sheet lined with parchment paper.
Step 5: Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the skin is sticky and caramelized, turning them halfway through cooking.
Step 6: While the chicken is baking, prepare the fries by cutting the russet potatoes into thin strips.
Step 7: In a large bowl, toss the potato strips with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
Step 8: Spread the fries in a single layer on another baking sheet lined with parchment paper.
Step 9: Bake in the oven for about 20-25 minutes or until golden brown and crispy, flipping halfway through.
Step 10: For the coleslaw, combine the shredded cabbage and carrots in a large bowl.
Step 11: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper.
Step 12: Pour the dressing over the cabbage and carrots, and toss until everything is well combined.

Notes

If you have leftovers, store them in airtight containers. The chicken can be kept in the fridge for up to 3 days. Paprika fries are best eaten fresh, but they can last for up to 2 days in the fridge. Coleslaw can be stored for 2-3 days, but add the dressing just before serving to keep it crispy.