Barbecue-style chicken drumsticks recipe
 A cheap and easy way to serve up barbecue-style chicken, even when it’s raining. Using a more affordable cut like drumsticks helps keep the costs low and any leftovers can be eaten hot or cold as part of a packed lunch the next day. A kilo-sized pack contains roughly 9–11 drumsticks. If you think your family will eat more, buy a second pack and freeze the excess – you will still be within budget for the week. This recipe is part of a Budget meal plan for six. In September 2023 this recipe was costed at an average of £5.50 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. 800g/1lb 12oz large potatoes, each cut into 8 wedges2 tbsp vegetable oil1kg/2lb 4oz chicken drumstickssalt and ground black pepper 800g/1lb 12oz large potatoes, each cut into 8 wedges 2 tbsp vegetable oil 1kg/2lb 4oz chicken drumsticks salt and ground black pepper 100g/3½oz tomato ketchup2 tbsp soy sauce2 tbsp runny honey 100g/3½oz tomato ketchup 2 tbsp soy sauce 2 tbsp runny honey 500g/1lb 2oz ready-made coleslaw100g/3½oz frozen sweetcorn 500g/1lb 2oz ready-made coleslaw 100g/3½oz frozen sweetcorn Method Preheat the oven to 220C/200C Fan/Gas 7. Put the potatoes in a bowl and toss with the oil, a little salt and lots of ground black pepper. Arrange the potato wedges on a large baking tray, skin-side down. (If the potatoes are placed on their skin side, they won’t need turning.) Bake for 30–35 minutes.Line a second baking tray with foil or baking parchment and add the chicken drumsticks. Season with salt and pepper and place on a shelf a couple of rungs above the potatoes to allow the heat to circulate. Bake for 20 minutes.While the chicken and potatoes are cooking, cook the sweetcorn according to the pack instructions in the microwave or a small pan then rinse in cold water in a sieve and drain well. Mix with the coleslaw. Mix the barbecue sauce ingredients in a small bowl.Remove the chicken from the oven after 20 minutes and brush generously with the sauce. Return to the oven for a further 10–15 minutes, or until the chicken is thoroughly cooked, sticky and charred in places and the potatoes are pale golden-brown. Serve the chicken with the wedges and coleslaw. Any leftover sauce can be served alongside. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Put the potatoes in a bowl and toss with the oil, a little salt and lots of ground black pepper. Arrange the potato wedges on a large baking tray, skin-side down. (If the potatoes are placed on their skin side, they won’t need turning.) Bake for 30–35 minutes. Put the potatoes in a bowl and toss with the oil, a little salt and lots of ground black pepper. Arrange the potato wedges on a large baking tray, skin-side down. (If the potatoes are placed on their skin side, they won’t need turning.) Bake for 30–35 minutes. Line a second baking tray with foil or baking parchment and add the chicken drumsticks. Season with salt and pepper and place on a shelf a couple of rungs above the potatoes to allow the heat to circulate. Bake for 20 minutes. Line a second baking tray with foil or baking parchment and add the chicken drumsticks. Season with salt and pepper and place on a shelf a couple of rungs above the potatoes to allow the heat to circulate. Bake for 20 minutes. While the chicken and potatoes are cooking, cook the sweetcorn according to the pack instructions in the microwave or a small pan then rinse in cold water in a sieve and drain well. Mix with the coleslaw. Mix the barbecue sauce ingredients in a small bowl. While the chicken and potatoes are cooking, cook the sweetcorn according to the pack instructions in the microwave or a small pan then rinse in cold water in a sieve and drain well. Mix with the coleslaw. Mix the barbecue sauce ingredients in a small bowl. Remove the chicken from the oven after 20 minutes and brush generously with the sauce. Return to the oven for a further 10–15 minutes, or until the chicken is thoroughly cooked, sticky and charred in places and the potatoes are pale golden-brown. Remove the chicken from the oven after 20 minutes and brush generously with the sauce. Return to the oven for a further 10–15 minutes, or until the chicken is thoroughly cooked, sticky and charred in places and the potatoes are pale golden-brown. Serve the chicken with the wedges and coleslaw. Any leftover sauce can be served alongside. Serve the chicken with the wedges and coleslaw. Any leftover sauce can be served alongside. Recipe tips Use shallow baking trays to cook the potatoes and chicken if you can, as the heat will circulate more freely and the cooking time will be reduced. If you only have roasting tins, it doesn’t mean you can’t make the recipe, but you may need to increase the cooking time by 5–10 minutes. For a bit more spice, add some chilli flakes to the barbecue sauce if you have them in the cupboard. Less expensive coleslaw can be a bit oniony so add a dash of soured cream, cream or yoghurt to mellow the flavour if you have it in. If you don’t fancy coleslaw, you can serve with a simple salad instead.