Barbecue Chicken Drumsticks & Corn

📝 Ingredients

• 8 skinless chicken drumsticks (about 125 g each)
• 100 g ketchup
• 2 tbsp honey (about 40 g)
• 2 tbsp red wine vinegar
• 1 tbsp soy sauce
• 1 tbsp Dijon mustard
• 3 tsp smoked paprika (2 for the sauce, 1 for the potatoes)
• 1 tsp garlic powder
• 800 g potatoes (about 6 medium)
• 2 tbsp olive oil
• 2 tins sweetcorn (280 g drained)
• Salt, black pepper

🍴 Utensils

• Bowl and whisk
• Deep dish
• Knife
• 2 baking trays
• Baking paper
• Pastry brush

📖 Steps

1. Make the barbecue sauce: in a bowl, whisk the ketchup, honey, vinegar, soy sauce, mustard, 2 tsp smoked paprika and garlic powder until smooth and glossy. Pour a third of the sauce into a small bowl, cover and set aside for glazing.
2. Remove the skin from the drumsticks if needed, pulling it off with kitchen paper so it doesn't slip. Make 2 or 3 cuts down to the bone in each drumstick, then coat them in the rest of the sauce in a deep dish. Cover and leave to marinate for 30 minutes in the fridge.
3. While they marinate, preheat the oven to 200 °C (fan). Wash the potatoes without peeling them, cut them into equal-sized wedges, then dry them well in a tea towel: if damp, they would steam instead of browning.
4. On a baking tray lined with baking paper, toss the wedges with the olive oil, 1 tsp smoked paprika, salt and pepper. Spread them out in a single layer, cut side down and without overlapping, so they turn crispy.
5. Arrange the drumsticks well spaced on a second tray lined with baking paper and spoon over the sauce left in the dish. Put both trays in the oven at the same time for 20 minutes, the potatoes at the top of the oven and the chicken in the middle.
6. Turn the drumsticks over and brush them with half the reserved sauce. Turn the potato wedges too. Drain the corn, pat it dry with kitchen paper, add it to the potato tray and return to the oven for 15 minutes.
7. Brush the drumsticks with the rest of the reserved sauce and cook for another 5 to 10 minutes, until the sauce turns sticky and caramelised at the edges without blackening. The chicken is cooked when the juices run clear, with no trace of pink, when pierced near the bone.
8. Leave the drumsticks to rest for 5 minutes out of the oven so they stay juicy. Adjust the seasoning of the potatoes and corn, then serve 2 drumsticks per person with the golden wedges and grilled corn.