Classic Smoky BBQ Drumsticks with Cornbread and Coleslaw

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Smoky BBQ Chicken Drumsticks

1. Pat 8 chicken drumsticks completely dry with paper towels. 2 min
2. In a small bowl, combine 1½ teaspoons smoked paprika, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon black pepper, 1 teaspoon kosher salt, and ¼ teaspoon cayenne pepper to make the rub. 3 min
3. Drizzle 2 tablespoons vegetable oil over the drumsticks, then coat each drumstick evenly with the dry rub, pressing it in on all sides. 4 min
4. Preheat the oven to 425°F and line a large rimmed baking sheet with foil, then set a wire rack on top. 10 min
5. Arrange the drumsticks on the wire rack and roast for 25 minutes until the skin is starting to crisp. 25 min
6. Brush the drumsticks generously with ½ cup of the BBQ sauce and return to the oven for 10 more minutes until the glaze is caramelized and an instant-read thermometer reads 165°F at the thickest part. 10 min
7. Rest the drumsticks on the rack for 5 minutes, then brush with the remaining ¼ cup BBQ sauce and serve. 5 min

Skillet Cornbreadbase

1. Preheat the oven to 425°F and place a 10-inch cast-iron skillet inside to heat while the oven comes up to temperature. 10 min
2. In a large bowl, whisk together 1 cup yellow cornmeal, ¾ cup all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon kosher salt. 3 min
3. In a separate bowl or measuring jug, whisk together 1 cup buttermilk, 2 large eggs, and 4 tablespoons melted unsalted butter. 3 min
4. Pour the wet ingredients into the dry ingredients and stir until just combined — a few small lumps are fine; do not overmix. 2 min
5. Timing-sensitive step. Using oven mitts, remove the hot skillet, add a generous pat of butter and swirl to coat the bottom and sides, then immediately pour in the batter. 2 min
6. Bake the cornbread for 20–22 minutes until the top is deep golden and a toothpick inserted in the center comes out clean. 21 min
7. Let the cornbread cool in the skillet for 5 minutes, then cut into wedges and serve warm. 5 min

Creamy Coleslawside

1. Quarter and core ½ head of green cabbage, then finely shred it; peel and grate 1 large carrot on the large holes of a box grater. 10 min
2. In a small bowl, whisk together ⅓ cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon granulated sugar, 1 teaspoon Dijon mustard, ¼ teaspoon celery seed, ½ teaspoon kosher salt, and ¼ teaspoon black pepper until smooth. 4 min
3. Pour the dressing over the slaw base and toss thoroughly to coat every strand. 2 min
4. Cover and refrigerate the coleslaw for at least 20 minutes before serving to allow the flavors to meld and the cabbage to soften slightly. 20 min