The photograph displays a classic, complete meal: beautifully charred, glazed chicken drumsticks, golden-brown potato wedges, and a fresh side salad. This combination is reminiscent of an elevated plate lunch or casual BBQ takeout, offering savory, smoky, and satisfying flavors. The chicken boasts a rich, dark glaze, and the potatoes have a desirable crispy exterior.
This recipe focuses on marinating the drumsticks for deep flavor and achieving ultra-crispy wedges, making this meal a guaranteed crowd-pleaser.
✨ Ingredients for BBQ Chicken and Crispy Wedges
This recipe is divided into three components: the chicken, the potatoes, and the quick side salad.
1. 🍗 Smoky BBQ Chicken Drumsticks
- Chicken: 8 large Chicken Drumsticks.
- Rub: 1 tablespoon Smoked Paprika, 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder, 1 teaspoon Salt, 1/2 teaspoon Black Pepper.
- Glaze: 1/2 cup quality BBQ Sauce (your favorite brand).
- Finish: 1 tablespoon Olive Oil.
2. 🥔 Crispy Oven Potato Wedges
- Potatoes: 2 lbs Russet or Yukon Gold Potatoes, cut into thick, uniform wedges.
- Oil: 3 tablespoons Olive Oil.
- Seasoning: 1 teaspoon Salt, 1/2 teaspoon Black Pepper, 1 teaspoon Garlic Powder, 1/2 teaspoon Dried Thyme.
- Crispness Secret: 1 tablespoon Cornstarch (essential for the extra crunch).
- Garnish: Fresh parsley, chopped (visible on the wedges).
3. 🥗 Quick Side Salad
- Greens: 2 cups mixed greens (Lettuce, Cabbage/Coleslaw Mix).
- Vegetables: 1/2 English Cucumber, sliced, 1 cup Cherry Tomatoes, halved.
- Dressing: Simple Vinaigrette or a creamy Coleslaw dressing (as seen in the photo).
- Garnish: 1 Lemon wedge.
👩🍳 Instructions: Timing for a Cohesive Meal
We will cook the drumsticks and wedges simultaneously for maximum efficiency.
Step 1: Prep and Season the Chicken
- Prep: Pat the chicken drumsticks dry with paper towels.
- Rub: In a small bowl, mix the smoked paprika, garlic powder, onion powder, salt, and pepper. Rub the mixture thoroughly all over the chicken drumsticks.
- Rest: For deeper flavor, allow the chicken to rest, uncovered, in the refrigerator for at least 30 minutes.
Step 2: Prepare and Crisp the Wedges
- Par-Boil: Place the potato wedges in a pot of cold, salted water. Bring to a boil and cook for exactly 4 minutes. Drain immediately and let the potatoes sit in the colander for a minute to allow the steam to escape. This helps create a better crust.
- Season: Place the slightly dried potatoes in a bowl. Drizzle with 3 tablespoons of olive oil. Add the cornstarch, salt, pepper, garlic powder, and dried thyme. Toss well until the potatoes are evenly coated. The cornstarch is the key to maximum crunch.
- Arrange: Spread the wedges on a baking sheet lined with parchment paper, ensuring they do not touch.
Step 3: Bake and Glaze
- First Bake: Preheat the oven to 400^{\circ}\text{F} (200^{\circ}\text{C}). Place the seasoned potato wedges and the seasoned drumsticks (on a separate baking sheet or rack) into the oven.
- Bake Time: Bake for 20 minutes.
- Flip: After 20 minutes, flip the drumsticks and the wedges.
- Glaze: Brush the drumsticks generously with the BBQ sauce. Return both the chicken and potatoes to the oven for another 15-20 minutes.
- Final Glaze: Brush the chicken with BBQ sauce one last time during the final 5 minutes of cooking. The chicken is done when the internal temperature reaches 165^{\circ}\text{F} and the skin is deeply caramelized and charred. The total cooking time is approximately 40 minutes.
Step 4: Final Plating and Salad Assembly
- Finish Wedges: Toss the crispy potato wedges with a sprinkle of fresh chopped parsley.
- Assemble Salad: Arrange the mixed greens, sliced cucumber, and halved cherry tomatoes on the plate. Top with your desired dressing (coleslaw mix or vinaigrette).
- Plate: Arrange the smoky drumsticks, a generous portion of crispy wedges, and the fresh salad components together on a serving plate.
- Garnish: Place a lemon wedge on the plate for added brightness.
💡 Master Tips for Plate Lunch Perfection
- Par-Boiling + Cornstarch: This combination is the ultimate secret to Ultra-Crispy Potato Wedges. Par-boiling softens the inside, and cornstarch draws out moisture and promotes browning.
- Smoked Paprika: Using Smoked Paprika in the initial rub provides the deep, charred, and smoky flavor seen on the BBQ Chicken Drumsticks, even if they are baked in an oven.
- Glazing Timing: Apply the BBQ Glaze only toward the end of the cooking process (the last 15 minutes) to prevent the sugars in the sauce from burning before the chicken is fully cooked.
- Takeout Presentation: Plating the three distinct components—protein, starch, and fresh salad—in a defined section creates the visually appealing “plate lunch” or “takeout box” style.