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Sticky BBQ chicken drumsticks served with fries and coleslaw on a plate

Sticky BBQ Chicken Drumsticks with Crispy Fries & Creamy Coleslaw

A deliciously satisfying meal featuring juicy BBQ chicken drumsticks, crispy fries, and creamy coleslaw that everyone will love.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 8 pieces chicken drumsticks Choose well-marbled drumsticks for juiciness.
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup BBQ sauce Can be homemade or store-bought.
  • 2 tbsp honey
  • 1 tbsp Worcestershire sauce
For the Fries
  • 2 lbs frozen French fries
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • to taste salt
For the Creamy Coleslaw
  • 3 cups shredded green cabbage
  • 1 cup shredded purple cabbage
  • 1/2 cup mayonnaise Can be replaced with Greek yogurt for a lighter version.
  • 1 tbsp apple cider vinegar
  • 1 tsp sugar
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Method
 

Preparation
  1. Toss the drumsticks with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper until evenly coated.
  2. Bake the drumsticks at 400°F (200°C) for 35-40 minutes until golden brown and skin is crisp.
  3. In the last 10 minutes of baking, mix the BBQ sauce, honey, and Worcestershire sauce, and brush it over the chicken.
Cooking the Fries
  1. Bake or air-fry the French fries until crispy and golden. Season with paprika and garlic powder once done.
Making the Coleslaw
  1. Combine green and purple cabbage, and shredded carrot in a large bowl.
  2. For the dressing, whisk together mayonnaise, vinegar, sugar, salt, and pepper. Toss with the cabbage mixture until coated.
Serving
  1. Arrange the BBQ drumsticks, crispy fries, and coleslaw on a large platter. Garnish with fresh parsley.

Notes

Leftovers can be stored in an airtight container for up to four days. Freeze for up to three months. Use a meat thermometer to ensure chicken is cooked to at least 165°F (74°C).