Grilled Honey-Sriracha Chicken Drumsticks with Fennel-Cabbage Slaw

Wings: We love ’em, but for some reason, they’re attached at the hip to football. These grilled honey-sriracha chicken drumsticks with slaw—which are sticky, spicy and messy in all the right ways—prove that you can enjoy the popular finger food in warmer months too, no sporting event necessary (unless you count sunbathing). Of course, this sauce also works with thighs and breasts, if you’re more of a fork-and-knife type of person. We won’t judge.

Skillet Roast Chicken with Shmaltzy Potatoes



¾ cup plain Greek yogurt

3 tablespoons seasoned rice vinegar

1 small red cabbage, shredded

3 medium carrots, peeled and shredded

2 medium heads fennel, thinly sliced

1 bunch scallions, thinly sliced

Kosher salt and freshly ground black pepper


2½ pounds chicken drumsticks

Kosher salt and freshly ground black pepper

2 tablespoons unsalted butter

¼ cup honey

⅓ cup sriracha

Juice of 1 lime

1 tablespoon garlic powder

1 tablespoon minced fresh minced ginger

Vegetable oil, as needed for the grill

Minced fresh chives, for garnishing

2 limes, cut into wedges


1. Make the slaw: In a large bowl, whisk together the yogurt and vinegar. Add the cabbage, carrots, fennel and scallions; toss well to combine. Season with salt and pepper. Cover the bowl and transfer to the refrigerator for 30 minutes so the flavors can meld.

2. Make the chicken: Prepare the grill for high heat. Season the chicken generously with salt and pepper.

3. In a small saucepan, melt the butter over medium heat. Add the honey, sriracha, lime juice, garlic powder and ginger; simmer for about 2 minutes.

4. Brush the grill grates with vegetable oil. Grill the chicken, turning as needed, until charred on the outside and fully cooked (or until the internal temperature reaches 165°F on a meat thermometer), 15 to 20 minutes.

5. Brush the honey-sriracha sauce generously over the chicken and continue to grill, turning frequently, about 5 minutes more. Garnish the chicken with chives and serve with the slaw and lime wedges.