Thursday 12 December 2019

BBQ chicken drumsticks with fennel and apple coleslaw

Everyone should be armed with the blueprint for a great BBQ sauce and a recipe for a good, crunchy coleslaw.

Aoife McElwain and Mark Duggan

We figure everyone should be armed with the blueprint for a great BBQ sauce and a recipe for a good, crunchy coleslaw that they can call upon at times of need.

Whether it's World Cup fever or a touch of American patriotism that has you cooking for a crowd this weekend, our BBQ chicken drumsticks and apple and fennel coleslaw always go down a treat.

BBQ chicken Drumsticks

Making your own BBQ sauce is ridiculously easy. We like ours with a bit of kick and think a splodge of Sriracha brings that extra something-something to the table. We're cooking our chicken in the oven for this recipe but they would be even yummier cooked over hot coals on a barbecue.


8 tablespoons of your favourite ketchup

2 tablespoons of brown sugar

2 tablespoons of Worcestershire sauce

1 tablespoon white wine vinegar

1 tablespoon of Sriracha or other yummy hot sauce

1 tablespoon of American mustard

1 tablespoon of salt

1 tablespoon of pepper

8 chicken drumsticks


1. Pre-heat your oven to 180°C/160°C/Gas Mark 4.

2. Mix together the ketchup, brown sugar, Worcestershire sauce, white wine vinegar, hot sauce, mustard, salt and pepper until you have a well-blended BBQ sauce.

3. Place the chicken drumsticks in a roasting tray and cover with the BBQ sauce. Use a spoon to mix everything well before popping into the oven for 45 minutes, giving the tray a shake every 15 minutes and basting the chicken with the bubbling hot sauce.

4. These are good straight away but can be enjoyed cold, too. We love them as part of a celebratory spread with coleslaw on the side.

Fennel and Apple Coleslaw


1 head of fennel

2 carrots (or one really big one)

2 eating apples

4 tablespoons of yoghurt

1 teaspoon of Dijon mustard

1 lime




1. Roughly grate the fennel and carrot into a mixing bowl.

2. Roughly grate the apples (skins and flesh but not the core) into the same mixing bowl.

3. In a smaller bowl, mix together the yoghurt, mustard, lime and a good pinch of salt and pepper.

4. Now mix the yogurt dressing into the grated fennel, carrot and apple, mixing really well. Serve with a few freshly chopped pieces of apple and some of the lovely fennel leaves if you have them.

It wouldn't be right to

have drumsticks without coleslaw. We make ours with yoghurt because we find mayo a little heavy. We almost always use Glenisk's organic natural yoghurt ( for its light texture and tangy flavour.

First published in INSIDER Magazine, exclusive to Thursday's Irish Independent

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