Ingredients
- 650-680g of chicken drumsticks (4 per person)
- Spice mix: 1 tbsp. smoked paprika – 1 tbsp. garlic powder – 1 tbsp. dried thyme – 1 tsp. ground white or black pepper – 1 tbsp. ground mustard – 1 tbsp. cornstarch
- 1/3 cup Casa Das Tias ghost pepper sauce
- 2 large potatoes, cut into fries
- 2 cups store bought coleslaw mix
- 2 tbsp. mayonnaise
- 2 tbsp. apple cider vinegar or regular white vinegar
- 1 tsp. white sugar
- Vegetable oil
- Salt and pepper
Preparation
- Preheat the oven to 425°F.
- Toss the potatoes with a light drizzle of oil and salt.
- Place the potatoes on a large baking sheet covered with parchment paper.
- Mix the chicken drumsticks with the spices, 2 tbsp. of the ghost pepper sauce and a drizzle of oil and add the drumsticks to the sheet pan.
- Bake in the oven for 32-35 minutes until the drumsticks are cooked through.
- Remove from the oven, place the drumsticks in a bowl with the remaining ghost pepper sauce. Mix well.
- In a large bowl, whisk the mayonnaise with the vinegar, sugar, salt and pepper.
- Add the cabbage mixture and mix well. Adjust seasoning if desired.
- Serve the drumsticks with the fries and coleslaw.
