Sticky Sriracha-Glazed Chicken Drumsticks
with Potato Wedges & Rainbow Slaw
When it comes to chicken, we’re always looking for two things: golden crackly skin and juicy, flavourful meat. Enter these baked chicken legs. They’re all that and then some — the “some” being a sticky BBQ glaze that really takes them above and beyond. They’re served with crunchy slaw, plus our favourite version of the spud: wedges. Ready to get a leg up on dinnertime?
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
chicken drumsticks
1 sachet
All-American Spice Blend
1 packet
BBQ sauce
1 packet
sriracha
(May be present Egg, Gluten, Sesame, Fish, Soy, Milk, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
3
potato
1
avocado
2
radish
1 packet
Slaw Mix
1 packet
baby leaves
1 packet
Smokey Aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • In a foil-lined baking dish, combine chicken drumsticks, All-American spice blend and a drizzle of olive oil. Cover tightly with foil and bake for 20 minutes. • Remove chicken from oven, then remove foil. • SPICY! Use less sriracha if you're sensitive to heat! Add BBQ sauce and sriracha. Turn drumsticks and spoon over any juices. • Return to oven and bake, uncovered, until golden brown and cooked through, a further 20-25 minutes.
TIP: The spice blend will char slightly, this adds flavour to the dish!
• While drumsticks are baking, cut potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then bake until tender, 25-30 minutes.
Little cooks: Kids can help with tossing the wedges.
• Meanwhile, cut avocado into small cubes. Thinly slice radish. • When the drumsticks have 5 minutes cook time remaining, in a medium bowl, combine slaw mix, avocado, radish, baby leaves, smokey aioli and a drizzle of white wine vinegar and olive oil. Season to taste.
Little cooks: Take the lead by combining the ingredients for the slaw!
• Divide rainbow slaw, sticky sriracha-glazed chicken drumsticks and potato wedges between plates. • Spoon any remaining sauce from the baking dish over the chicken to serve. Enjoy!