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

Ultimate Sticky BBQ Chicken Drumsticks with Paprika Fries & Creamy Coleslaw

There's something so heartwarming about the smell of BBQ chicken wafting through the kitchen. It brings back memories of summer cookouts and family gatherings, doesn’t it? This recipe for Ultimate Sticky BBQ Chicken Drumsticks with Paprika Fries and Creamy Coleslaw is not just delicious; it’s incredibly easy to whip up, making it perfect for busy weeknights or weekend feasts with friends.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the BBQ Chicken Drumsticks
  • 8 pieces chicken drumsticks
  • 1 cup BBQ sauce your favorite brand
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
For the Paprika Fries
  • 4 large russet potatoes
  • 2 tbsp olive oil
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
For the Creamy Coleslaw
  • 4 cups shredded green cabbage
  • 1 cup shredded carrots
  • 1/2 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 tbsp sugar

Equipment

  • Baking Sheet
  • Large Bowl
  • Whisk

Method
 

  1. Step 1: Preheat your oven to 400°F (200°C).
  2. Step 2: In a large bowl, mix together the BBQ sauce, olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper.
  3. Step 3: Add the chicken drumsticks to the bowl and toss until they are evenly coated in the marinade.
  4. Step 4: Place the drumsticks on a baking sheet lined with parchment paper.
  5. Step 5: Bake in the preheated oven for 35-40 minutes, basting with additional BBQ sauce halfway through, until the chicken is cooked through and sticky.
  6. Step 6: While the chicken is baking, wash and peel the potatoes. Cut them into thin strips to resemble fries.
  7. Step 7: In a large bowl, toss the potato strips with olive oil, smoked paprika, garlic powder, and salt until evenly coated.
  8. Step 8: Spread the fries in a single layer on another baking sheet.
  9. Step 9: Bake in the oven for the last 25-30 minutes of the chicken's cooking time, flipping halfway through, until golden and crispy.
  10. Step 10: In a large bowl, combine the shredded cabbage and carrots.
  11. Step 11: In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper.
  12. Step 12: Pour the dressing over the cabbage and carrots, and toss until everything is well coated.
  13. Step 13: Refrigerate for at least 15 minutes before serving to allow the flavors to meld.

Notes

Store any leftover chicken in an airtight container in the fridge for up to 3 days. The paprika fries are best eaten fresh but can be kept in the fridge for up to 2 days; reheat them in the oven for crispiness. The creamy coleslaw will stay fresh in the refrigerator for about 3-5 days.