• Preheat oven to 220°C/200°C fan-forced.
• SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a 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.
• 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, a further 20-25 minutes.

TIP: The spice blend will char slightly, this adds flavour to the dish!
TIP: Use a large baking dish for the best result! 

• 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!