Sticky Honey BBQ Drumsticks with Crispy Potato Wedges

By Sprig Originals ✓ · cooked up in Sprig

A whole dinner on one sheet pan: juicy chicken drumsticks lacquered in a sweet, buttery honey-barbecue glaze with golden potato wedges roasting alongside. The flavour is mild and sweet-smoky rather than spicy, the drumsticks are easy for small hands to hold, and there is only one pan to wash at the end of a school night.

Ingredients

• 8 chicken drumsticks (about 2 lb / 900 g)
• 1.5 lb baby potatoes, halved or quartered into wedges
• 2 tbsp olive oil
• 1.5 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt

• 1/2 cup barbecue sauce (mild, sweet style)
• 2 tbsp honey
• 1 tbsp butter, melted
• 1 tbsp fresh parsley, chopped (optional)

Instructions

1. Heat the oven to 425°F (220°C) and line a large rimmed sheet pan with foil or parchment. In a bowl, stir together the garlic powder, smoked paprika and salt.
2. Toss the potato wedges with 1 tablespoon of the olive oil and half the seasoning mix, then spread them cut-side down over one half of the pan.
3. Pat the drumsticks very dry with paper towel, rub with the remaining 1 tablespoon oil and the rest of the seasoning, and lay them on the empty half of the pan, spaced apart. Roast for 25 minutes.
4. While they roast, whisk the barbecue sauce, honey and melted butter together in a small bowl. Spoon about one-third into a separate dish to serve at the table.
5. Take the pan out, flip the potatoes with a spatula and brush the drumsticks generously with half the remaining glaze. Return to the oven for 12 minutes, then brush with the last of the glaze and roast a final 5 to 8 minutes, until the potatoes are golden and the thickest part of a drumstick reads 175°F (80°C).
6. Let everything rest on the pan for 5 minutes so the glaze sets and stops running, scatter with parsley if using, and serve with the reserved sauce for dipping.

Chef's tips

Nutrition (per serving, estimated)

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