Everyday Food . Recipes . Barbecued Chicken Drumsticks



	ingredients
	8 chicken drumsticks (about 3 pounds) 1 tablespoon chili powder coarse salt and ground pepper 1 bottle (12 ounces) tomato-based chili sauce 1/4 cup distilled white vinegar 1/4 cup packed light-brown sugar 2 tablespoons instant espresso powder (optional) 2 tablespoons spicy brown mustard Radish Salad with Blue Cheese 1/4 cup light mayonnaise 1/4 cup reduced-fat sour cream 1 tablespoon red-wine vinegar 1 tablespoon minced shallot 1/4 teaspoon Worcestershire sauce coarse salt and ground pepper 3/4 cup crumbled blue cheese (about 3 ounces) 2 carrots, trimmed and peeled 15 medium-size red radishes (about 6 ounces), ends trimmed, thinly sliced 1 head iceberg lettuce, cored and torn into bite-size pieces

Barbecued Chicken Drumsticks

Serves 4 | Prep time: 25 minutes | Total time: 1 hour 5 minutes

Preheat oven to 450 degrees. Arrange drumsticks in a 9-by-13-inch baking dish. Rub all over with chili powder; season generously with salt and pepper. Bake until tender, 35 to 40 minutes.
Meanwhile, make barbecue sauce: In a small saucepan, whisk together chili sauce, vinegar, sugar, espresso powder (if using), and mustard. Bring to a boil; reduce to medium-low, and simmer 2 minutes. Divide sauce between two bowls: one for brushing and basting, and one for dipping.
Remove drumsticks from oven, and brush with sauce. Return to oven; bake, turning and basting halfway through, until well browned, 8 to 10 minutes. Brush drumsticks with any leftover pan juices. Serve with reserved dipping sauce.

Radish Salad with Blue Cheese
Serves 4 |Prep time: 25 minutes |Total time: 25 minutes

In a large bowl, whisk together mayonnaise, sour cream, vinegar, shallot, Worcestershire, 1/8 teaspoon pepper, and 1/4 cup cold water. Stir in 1/2 cup cheese, breaking up any large pieces with a fork; set aside.
With a vegetable peeler, peel carrots into long, thin ribbons; add to bowl with dressing along with radishes and lettuce. Toss to combine; season lightly with salt. Divide among four bowls; sprinkle with remaining 1/4 cup cheese.