Equipment
Ingredients
Chicken
- 1000 g chicken drumsticks, skin-on, bone-in
- 15 ml vegetable oil, liquid
- 5 g salt
- 2 g black pepper, ground
- 3 g garlic powder
- 3 g smoked paprika
Homemade BBQ Sauce
- 120 g ketchup
- 40 g brown sugar, packed
- 30 ml apple cider vinegar
- 15 ml worcestershire sauce
- 10 g dijon mustard
Potato Wedges
- 800 g russet potatoes, scrubbed, cut into wedges
- 30 ml vegetable oil
- 5 g salt
- 2 g dried thyme
- 2 g paprika
Coleslaw
- 400 g green cabbage, shredded
- 100 g carrot, grated
- 80 g mayonnaise
- 15 ml white vinegar
- 10 g sugar
- 2 g salt
- 2 g celery seeds
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 929 kcal
- Protein
- 52 g
- Carbohydrates
- 69 g
- Fat
- 50 g
- Fiber
- 7 g
- Sugar
- 25 g
- Sodium
- 1921 mg
- Saturated Fat
- 10 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 13 g
- Polyunsaturated Fat
- 14 g
- Cholesterol
- 238 mg
- Potassium
- 1738 mg
- Calcium
- 137 mg
- Iron
- 5.7 mg
- Magnesium
- 115 mg
- Phosphorus
- 571 mg
- Zinc
- 5.7 mg
- Vitamin A
- 306 mcg
- Vitamin C
- 52 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 1.7 mg
- Vitamin K
- 56 mcg
- Vitamin B6
- 1.6 mg
- Vitamin B12
- 1.4 mcg
- Thiamin
- 0.39 mg
- Riboflavin
- 0.60 mg
- Niacin
- 14.6 mg
- Folate
- 44 mcg
- Water
- 465 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your oven to 200°C/400°F. Line two baking sheets with parchment paper or foil for easier cleanup.
In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, and Dijon mustard until smooth. Set aside half of this sauce for later glazing.
Pat the chicken drumsticks dry with paper towels. Toss them in a large bowl with oil, salt, pepper, garlic powder, and smoked paprika until evenly coated.
Wash the potatoes and cut them into thick wedges. In a separate bowl, toss them with oil, salt, dried thyme, and paprika.
Arrange the chicken on one baking sheet and the potatoes on the other in single layers. Place both trays in the oven. Roast for 25 minutes.
While the oven works, combine the mayonnaise, vinegar, sugar, salt, and celery seeds in a large bowl. Add the shredded cabbage and carrots, tossing to coat. Refrigerate until serving.
After 25 minutes, remove the chicken from the oven. Brush the drumsticks generously with the reserved BBQ sauce. Flip the potato wedges on the other tray.
Return both trays to the oven (swap racks if possible for even cooking) and roast for another 15-20 minutes until the chicken reaches an internal temperature of 74°C/165°F and the glaze is sticky. Potatoes should be golden and tender.
Remove from oven. Let the chicken rest for 5 minutes before serving alongside the hot wedges and cold coleslaw.
Chef's Notes
- Drumsticks are a forgiving cut; unlike breast meat, they remain juicy even if slightly overcooked, making them perfect for beginners.
- For the crispiest potato wedges, soak the cut potatoes in cold water for 30 minutes to remove excess starch, then dry thoroughly before oiling.
- The coleslaw tastes best if made at least 30 minutes ahead, allowing the cabbage to soften slightly and absorb the dressing flavors.
- This homemade BBQ sauce base can be adjusted: add chili flakes for heat or a splash of liquid smoke for that outdoor grill flavor.
Storage
Refrigerator: 3 days — Store chicken and potatoes separate from coleslaw. Coleslaw may become watery after 24 hours.
Freezer: 2 months — Chicken freezes well. Potatoes and coleslaw do not freeze well.
Reheating: Reheat chicken and potatoes in oven at 175°C until hot. Coleslaw must be served cold.
Troubleshooting
Chicken skin is rubbery under the sauce
Cause: Oven humidity was too high or chicken wasn't dried enough
Fix: Turn on the oven broiler (grill) for 2-3 minutes at the very end to caramelize the sauce and skin, watching closely to prevent burning
Prevention: Ensure chicken is very dry before oiling; leave space between pieces on the tray
Potatoes are sticking to the pan
Cause: Not enough oil or pan wasn't lined
Fix: Let the potatoes cool for 2-3 minutes on the pan; they often release as the steam dissipates
Prevention: Use parchment paper or silicone mats; ensure potatoes are well-coated in oil
Cultural Context
This meal represents the quintessential American family dinner—hearty, sweet-savory, and comforting. While 'barbecue' strictly refers to slow-smoking meat in Southern US tradition, this oven-roasted method adapts those signature flavors for the modern home kitchen, utilizing economical cuts like drumsticks that have been a staple of budget-conscious cooking for decades.
