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
½ packet
Sriracha
(May be present Egg, Gluten, Sesame, Fish, Soy, Milk, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
3
potato
2
radish
1
avocado
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. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! 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. • SPICY! Use less sriracha if you're sensitive to heat! Remove from oven, remove foil, then add BBQ sauce and sriracha (see ingredients). Turn drumsticks and spoon over any juices. 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, thinly slice radish. • Slice avocado in half, scoop out flesh and roughly chop. • When the drumsticks have 5 minutes cook time remaining, in a medium bowl, combine slaw mix, radish, avocado, 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 over any remaining sauce from the baking dish to serve. Enjoy!