EASY SOUTHERN-GLAZED DRUMSTICKS WITH BAKED SWEET POTATO CHIPS
12 Ingham’s Chicken Drumsticks
Sea salt flakes and freshly-ground black pepper
¼ cup extra virgin olive oil
½ cup smoky barbecue sauce
2 Tbsp molasses
1 tsp smoked paprika
Juice of 1 lime
2 large sweet potatoes, peeled
Chopped parsley, sour cream and hot sauce, to serve
Preheat oven to 180ºC. Season the drumsticks with salt and pepper, then drizzle with 1 Tbsp extra virgin olive oil. Arrange in a lined roasting pan, then bake for 20 minutes. Mix the barbecue sauce, molasses, paprika and lime juice, then brush onto the drumsticks. Bake for a further 10 minutes.
Meanwhile, cut the sweet potatoes into 1cm thick chips and toss with the remaining olive oil. Season with salt, then bake for 25 minutes. Scatter with parsley, then serve with the drumsticks, sour cream and hot sauce.
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