BBQ drumsticks with slaw
These deliciously sticky chicken pieces are best eaten with plenty of napkins at the ready
Ingredients
- 8 chicken drumsticks
- 150ml barbecue sauce
- 1 large carrot, grated
- ½ white cabbage, shredded
- 1 red onion, thinly sliced
- 6 tbsp salad cream
- crusty bread, to serve
Make your own homemade bbq sauce
Makes 150ml/1?4pt -
In a small saucepan, put 5 tbsp red wine vinegar, 100g soft brown sugar, 3 tbsp water and 4 tbsp tomato ketchup. Add a dash Tabasco and 1 tbsp Worcestershire sauce.
Simmer gently until thick and sticky, about 15 mins. Allow to cool before using as a marinade or serve warm with grilled meat or chicken.
Method
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Heat oven to 200C/180C fan/gas 6. Slash the chicken with a sharp knife and toss with the barbecue sauce in a roasting tray. Season with black pepper and roast for 45 mins, basting every 15 mins with the sauce from the tray, until sticky and cooked through.
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Meanwhile, make the slaw. Mix all the vegetables together in a large bowl, then toss through the salad cream and some seasoning. When the chicken is cooked, serve with the slaw and some crusty bread, if you like.
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