Wing-night flavour with crispy fries and a cool cabbage slaw, a full plate

$2.82/servingat the cheapest of your stores this week · 11 ingredients on sale

Ingredients

• chicken drumstick800 g
• russet potato3 ea
• green cabbage¼ head
• carrot1 ea
• barbecue sauce½ cup
• hot sauce (optional)1 tbsp
• garlic powder1½ tsp
• paprika2 tsp
• mayonnaise4 tbsp
• apple cider vinegar1 tbsp
• white sugar1 tsp

Method

1Prep

• •Heat the oven to 425F with racks in the top and bottom thirds.
• •Line two sheet pans with parchment.
• •Cut the potatoes into 1/2 inch fries.
• •Pat the drumsticks very dry with paper towel.

2Fries in first

• •Toss the fries with 2 tbsp oil, ½ tsp of the garlic powder and a big pinch of salt.
• •Spread the fries in a single layer on a sheet pan.
• •Bake on the bottom rack 35 to 40 minutes, flipping once, until deep golden.

3Roast the drumsticks

• •Meanwhile, rub the drumsticks with 1 tbsp oil, the paprika, the remaining 1 tsp garlic powder and season generously with salt and pepper.
• •Arrange the drumsticks on the second sheet pan.
• •Roast on the top rack 30 minutes, turning halfway.
• •Stir the barbecue sauce with the hot sauce, if desired, in a small bowl.
• •Brush the drumsticks all over with the sauce.
• •Roast 10 more minutes until sticky, lacquered, and 165F at the bone.

4Slaw

• •Meanwhile, in a large bowl, whisk the mayonnaise, apple cider vinegar, sugar and a pinch of salt.
• •Shred ¼ of a cabbage and grate the carrot.
• •Add the cabbage and carrot to the bowl and toss well.
• •Chill the slaw until serving.

5Plate

• •Pile the fries and drumsticks side by side on each plate.
• •Add a big scoop of slaw.