Sticky Sriracha-Glazed Chicken Drumsticks
with Cheesy 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
Chicken Drumsticks
1
All-American Spice Blend
1
BBQ Sauce
1
Sriracha
(May be present Egg, Gluten, Sesame, Fish, Soy, Milk, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1
Avocado
3
Potato
1
Shredded Cheddar Cheese
(Contains Milk; )
2
Radish
1
Slaw Mix
1
baby leaves
1
Smokey Aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
1
white wine vinegar
Nutrition Values
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 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 from oven, remove foil, then add BBQ sauce and sriracha. 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.
~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~
• 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.
• In the last 5 minutes of cook time, remove from oven, sprinkle with shredded Cheddar cheese and bake until golden and crisp.
TIP: If your oven tray is crowded, divide between two trays.
Little cooks: Kids can help with tossing the wedges.
• Meanwhile, thinly slice radish and celery. • When the drumsticks have 5 minutes cook time remaining, combine slaw mix, radish, celery, baby spinach leaves, smokey aioli and a drizzle of white wine vinegar and olive oil in a medium bowl. Season to taste.
Little cooks: Take the lead by combining the ingredients for the slaw!
• Divide rainbow slaw, sticky sriracha chicken drumsticks and potato wedges between plates. • Spoon over any remaining sauce from the baking dish to serve. Enjoy!