Photo of Sticky barbecued chicken by WW

Sticky barbecued chicken

Points® value
Total Time
1 hr 5 min
20 min
45 min
Takeaway chicken never tasted this good! These lightly spiced drumsticks go perfectly with our easy coleslaw and roasted sweet potato wedges.


Sweet potato, raw

600 g, cut into 3cm wedges

Calorie controlled cooking spray

4 spray(s)

Ground Cumin

2 teaspoon(s), level


1 teaspoon(s), level, smoked

Hot & spicy BBQ sauce

60 g


½ zest(s) of 1, grated

Chicken Drumstick, Skinless, raw

8 drumstick(s), edible part

Spring Onions

2 medium, trimmed and finely sliced

Fat Free Natural Yogurt

80 g

Lemon Juice, Fresh

15 ml


½ clove(s), crushed

Mint, Fresh

1 tablespoon(s), finely chopped


100 g, red, finely shredded

Carrots, raw

2 medium, peeled and grated


1 medium, cut into wedges, to serve


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Mist the sweet potato wedges with cooking spray and toss with the spices. Arrange in a single layer on a baking sheet, then bake for 45 minutes, turning halfway through, until the wedges are tender and golden.
  2. Put the barbecue sauce and orange zest in a shallow baking dish. Add the chicken and turn to coat, then put in the oven and cook alongside the sweet potato wedges for the last 25 minutes of their cooking time or until the chicken is cooked through. Baste the chicken occasionally with the sauce in the baking dish.
  3. Meanwhile, to make the coleslaw, combine the yogurt, lemon juice, garlic and mint in a mixing bowl and season to taste. Add the cabbage and carrots, then toss until well coated. Serve the chicken with the coleslaw and spring onions, with the lemon wedges on the side.