Cherry & Dennis Recipes
Barbecue Chicken Drumsticks with Corn Slaw
燒烤汁雞槌配粟米椰菜沙律
Recipe overview
Barbecue Chicken Drumsticks with Corn Slaw is organised into clear home-kitchen steps with truthful food states, heat levels and timings for a helper to follow.
01
Ingredients
Main ingredients
- 8 chicken drumsticks
- 180 ml barbecue sauce
- 400 g Cabbage
- 180 g corn kernels
- 1 carrot
- 100 g mayonnaise
- 1 tbsp white vinegar
Seasoning
- 1 tbsp cooking oil
- 1 tsp paprika
- 1 tsp salt
- 1 tsp black pepper
02
Tools
- oven
- baking tray
- metal rack
- pastry brush
- mixing bowl
- grater
- colander
- knife
- cutting board
- tongs
- measuring spoons
03
Steps
Step 1
Heat the oven
Heat the oven. Preheat the oven to 200°C, work for 10 minutes. Preheat fully and wait until the oven holds the stated temperature before loading.
Step 2
Pat drumsticks dry
Pat drumsticks dry. Use 8 chicken drumsticks. Pat every surface dry with kitchen paper, leaving no visible moisture.
Step 3
Season drumsticks
Season drumsticks. Use 1 tbsp cooking oil, 1 tsp paprika, 1 tsp salt, 1 tsp black pepper, 8 chicken drumsticks. Rub the stated seasoning evenly over every surface with no salty patches.
Step 4
Arrange on tray
Arrange on tray. Use 8 chicken drumsticks. Arrange in one layer with at least 2 cm between pieces and thicker ends facing outward.
Step 5
Bake first stage
Bake first stage. Use 8 chicken drumsticks, in an oven preheated to 200°C, work for 25 minutes. The surface is beginning to turn golden and releases cleanly from the tray.
Step 6
Brush with barbecue sauce
Brush with barbecue sauce. Use 180 ml barbecue sauce, 8 chicken drumsticks. Brush a thin even coat over every exposed surface without pooling sauce on the tray.
Step 7
Bake until sticky and cooked
Bake until sticky and cooked. Use 8 chicken drumsticks, 180 ml barbecue sauce, in an oven preheated to 200°C, work for 15 minutes. The glaze is sticky with lightly charred edges and the thickest meat is at least 75°C with clear juices.
Step 8
Shred cabbage and carrot
Shred cabbage and carrot. Use 400 g cabbage, 1 carrot. Make fine even shreds and discard the hard core.
Step 9
Drain corn
Drain corn. Use 180 g corn kernels. Drain until no water drips so excess liquid cannot thin the dressing.
Step 10
Mix slaw dressing
Mix slaw dressing. Use 100 g mayonnaise, 1 tbsp white vinegar. Whisk until completely smooth with no mayonnaise lumps or separated oil.
Step 11
Toss corn slaw
Toss corn slaw. Use 400 g cabbage, 180 g corn kernels, 1 carrot, 100 g mayonnaise, 1 tbsp white vinegar. Fold from the bottom until every shred is lightly coated but still crisp.
Step 12
Rest chicken and serve
Rest chicken and serve. Use 8 chicken drumsticks, 400 g cabbage, 180 g corn kernels, off the heat, work for 5 minutes. Rest on a warm plate until juices redistribute; cutting should not release a flood of juice.
Common mistakes
- Wet drumsticks steam on the tray and the seasoning slides off.
- Brushing barbecue sauce on before the first bake burns its sugar before the chicken cooks.
- Cutting the drumsticks immediately after baking releases their juices onto the plate.
Tips
Keep 2 cm between all eight drumsticks so hot air reaches every side.
Rest five minutes and verify 75°C in the thickest drumstick before serving.
