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?
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
sriracha(May be presentEgg, Gluten, Tree Nuts, Sesame, Fish, Soy, Milk)
baby spinach leaves
Louisiana spice blend
white wine vinegar
• Preheat oven to 220°C/200°C fan-forced. Add chicken drumsticks to a baking dish lined with foil. Drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out evenly. Bake drumsticks for 20 minutes. • Remove from oven, then add Louisiana spice blend, BBQ sauce and sriracha. Turn drumsticks to coat and spoon over any juices in the baking dish. Continue baking until golden brown and cooked through, 15-20 minutes.
TIP: The spice blend will char slightly, this adds flavour to the dish!
• While chicken is roasting, cut potato into wedges. Place potato 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.
• Drain sweetcorn (see ingredients). • When the drumsticks have 5 minutes cook time remaining, combine slaw mix, sweetcorn, baby spinach leaves, BBQ mayo and a drizzle of white wine vinegar and olive oil in a medium bowl. Season to taste.
• Divide BBQ and sriracha chicken drumsticks, potato wedges and rainbow slaw between plates. • Spoon over any remaining sauce from baking dish to serve.