HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBBQ & Sriracha Chicken Drumsticks
BBQ & Sriracha Chicken Drumsticks

BBQ & Sriracha Chicken Drumsticks

with Potato Wedges & Rainbow Slaw

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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?

Tags:Easy Prep

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

Total Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 packet

chicken drumsticks

½ tin


1 packet


(May be presentEgg, Gluten, Tree Nuts, Sesame, Fish, Soy, Milk)

1 bag

slaw mix

1 bag

baby spinach leaves

1 sachet

Louisiana spice blend

1 packet

BBQ sauce

1 packet

BBQ mayo

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3084 kJ
Fat35.4 g
of which saturates7.5 g
Carbohydrate52.6 g
of which sugars26.9 g
Protein49 g
Sodium1702 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Baking Dish
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• 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.