North American
BBQ Chicken Drumsticks with Corn and Coleslaw
Oven-baked drumsticks with a sticky barbecue glaze, sweet corn, and a crisp, tangy cabbage slaw.
Illustration · no photo of this dish yet
Draft · not yet kitchen-tested
Shopping for just this dinner: about $33.94 in whole packs at Ontario average prices, pantry staples not counted. Planned with other dinners that share packs, it usually costs less.
Ingredients
- 800 gChicken drumsticks, patted dry
- 1 cupBarbecue sauce
- 4 mini cobsFrozen corn on the cob (mini cobs)
- 400 gGreen cabbage, shredded
- 2 carrots, shredded
- ½ cupMayonnaise
- 2 tbspApple cider vinegar
- ½ medium onion, finely diced
- 1 tspSalt
- ½ tspGround black pepper
Method
- Preheat the oven to 400°F. Place the 800 g chicken drumsticks on a baking sheet lined with parchment paper. Season with 6 g salt and 3 g black pepper.
- Roast the drumsticks for 25 minutes, turning once halfway through, until the skin is starting to crisp.⏱ 25 min timer in cook mode
- Remove the drumsticks from the oven and brush both sides with 90 ml of the barbecue sauce. Return to the oven and bake for 10 minutes.⏱ 10 min timer in cook mode
- Brush the drumsticks with the remaining 90 ml barbecue sauce and bake 5 minutes more, until a thermometer in the thickest part reads 175°F (80°C) and the glaze is dark and sticky.⏱ 5 min timer in cook mode
- While the chicken finishes, bring a large pot of water to a boil. Add the 4 frozen corn cobs and cook for 8 minutes until tender.⏱ 8 min timer in cook mode
- In a large bowl, combine the 400 g shredded cabbage, 160 g shredded carrots, and 125 g diced onion. Whisk together 120 ml mayonnaise, 30 ml cider vinegar, 3 g salt, and 3 g black pepper, then pour over the vegetables and toss until evenly coated.
- Serve the glazed drumsticks with the boiled corn and the coleslaw.