BBQ Chicken Drumsticks

Serves 4

Prep time: 25 minutes
Total time: 1 hour 5 minutes
 
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

Directions:

1. 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.


2. 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.

3. 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

1. 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.

2. 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.