# Components:
→ Chicken
01 - 8 chicken drumsticks (approximately 1 kg)
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 1 tablespoon olive oil
→ Cola BBQ Sauce
05 - 1 cup cola (non-diet)
06 - ½ cup ketchup
07 - 2 tablespoons Worcestershire sauce
08 - 2 tablespoons apple cider vinegar
09 - 2 tablespoons brown sugar
10 - 1 teaspoon smoked paprika
11 - ½ teaspoon garlic powder
12 - ¼ teaspoon chili powder
→ Cornflake Crunch
13 - 3 cups cornflakes, crushed
14 - 2 tablespoons melted butter
15 - ½ teaspoon paprika
16 - ½ teaspoon salt
# Directions:
01 - Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil, then place a wire rack on top.
02 - Gently pat the chicken drumsticks dry with paper towels. Rub them evenly with olive oil, salt, and black pepper. Arrange the seasoned drumsticks on the prepared wire rack.
03 - Place the drumsticks in the preheated oven and bake for 20 minutes.
04 - While the chicken bakes, combine the cola, ketchup, Worcestershire sauce, apple cider vinegar, brown sugar, smoked paprika, garlic powder, and chili powder in a saucepan. Bring the mixture to a boil over medium heat, then reduce to a simmer for 10–12 minutes, stirring occasionally, until the sauce has thickened.
05 - In a separate bowl, combine the crushed cornflakes with the melted butter, paprika, and salt. Mix thoroughly and set aside.
06 - Remove the partially baked drumsticks from the oven. Generously brush each drumstick with the prepared cola BBQ sauce. Following that, carefully roll each sauced drumstick in the cornflake mixture, ensuring a complete coating.
07 - Return the coated drumsticks to the wire rack. Continue baking for an additional 20–25 minutes, or until the chicken is fully cooked through (reaching an internal temperature of 165°F/74°C) and the cornflake coating is golden brown and crisp.
08 - Serve the Cola BBQ Drumsticks hot. Garnish with extra BBQ sauce if desired.
