• Preheat oven to 220°C/200°C fan-forced.
• In a foil-lined baking dish, combine chicken drumsticks, All-American  
spice blend and a drizzle of olive oil. Cover tightly with foil and bake for  
20 minutes.
• SPICY! Use less sriracha if you're sensitive to heat! Remove from oven, 
remove foil, then add BBQ sauce and sriracha. Turn drumsticks and spoon 
over any juices. Bake, uncovered, until golden brown and cooked through 
(when no longer pink inside), a further 20-25 minutes.   

• While drumsticks are baking, place potato fries on a lined oven tray. 
• Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, 
then bake until tender, 25-30 minutes. 

Little cooks: Kids can help with tossing the fries! 

• Meanwhile, thinly slice radish.
• Slice avocado in half, scoop out flesh and roughly chop. 
• Slice lemon into wedges.
• When the drumsticks have 5 minutes cook time remaining, in a medium 
bowl, combine slaw mix, radish, avocado, baby spinach leaves, smokey 
aioli and a squeeze of lemon juice. Season to taste with salt and pepper.
 
Little cooks: Take the lead by combining the ingredients for the slaw!   

• Divide rainbow avocado slaw, sticky sriracha-glazed chicken drumsticks  
and potato fries between plates.
• Spoon over any remaining sauce from the baking dish to serve. Enjoy!