I Knew You Were Trouble Charred Chipotle-Blackberry Drumsticks

"Create a high-drama sheet-pan main called I Knew You Were Trouble Charred Chipotle-Blackberry Drumsticks with Cool Ranch Slaw, inspired by Taylor Swift’s ‘I Knew You Were Trouble.’ Vibe: sugar → bass drop → burn; glossy red lacquer, smoky heat, cool finish.Core (drumsticks): 8–10 chicken drumsticks; kosher salt; black pepper; a little baking powder for extra-crisp skin (optional); oil for tossing.Glaze: blackberry jam/preserves, ketchup, 1–2 minced chipotle peppers in adobo + 1–2 tsp adobo sauce (heat to taste), brown sugar, apple cider vinegar, garlic powder, onion powder, pinch salt; optional splash bourbon.Slaw: shredded green cabbage + carrots + sliced scallions; dressing = buttermilk (or Greek yogurt), mayo, lemon juice, dill, pinch garlic powder, salt/pepper.Method: heat oven to 425°F. Pat drumsticks very dry; toss with oil, salt, pepper (and baking powder if using). Roast on a rack over a sheet pan 20 min. Simmer glaze 3–5 min to glossy. Brush drumsticks heavily; roast 10–12 min more; brush again and broil 1–2 min for char (watch close). Toss slaw.Serve: pile lacquered drumsticks with lemon wedges and a big scoop of cool ranch slaw; extra warm glaze on the side.Include: yield 4; total time ~45 minutes; exact ingredient amounts (cups/grams); step-by-step with doneness cues (165°F at the bone; juices run clear); make-ahead (glaze can be prepped 3 days ahead); air-fryer option (400°F, ~22–26 min, glaze in last 5).Swaps: gluten-free by default; dairy-free slaw (DF mayo + plant milk); vegetarian option (roast cauliflower florets or tofu planks with the same glaze).Plating: deep red, glossy ‘trouble’ drumsticks with charred edges and a snow-white slaw—sweet first, then the burn—fully home-kitchen accessible"

Sean.Mahoney06

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9/29/2025

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Sweet meets smoky in these glossy, lacquered drumsticks glazed with a chipotle-blackberry kick, finished with a smoky char for drama. Paired with a cooling, tangy ranch-style slaw, this sheet-pan sensation brings sugar, bass drop heat, and a refreshing finish—all in under 45 minutes. Perfect for home cooks craving bold, layered flavors with crispy skin and a showstopping plate.

smoky spicy sheet-pan summer crispy quick

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Name: I Knew You Were Trouble Charred Chipotle-Blackberry Drumsticks
Yield: 4
Ingredients: 8–10 chicken drumsticks (~2.5 lbs); 1 tsp kosher salt; ½ tsp black pepper; 1 tsp baking powder (optional, for crispier skin); 2 tbsp neutral oil (canola or vegetable) Glaze:; ½ cup blackberry preserves (jam); ¼ cup ketchup; 1–2 chipotle peppers in adobo, minced; 1–2 tsp adobo sauce (from chipotle can), adjust for heat; 2 tbsp brown sugar, packed; 1 tbsp apple cider vinegar; 1 tsp garlic powder; 1 tsp onion powder; Pinch kosher salt; 1 tbsp bourbon (optional, for depth) Slaw:; 3 cups shredded green cabbage (~150 g); 1 cup shredded carrots (~120 g); 3 scallions, thinly sliced Dressing:; ½ cup buttermilk or Greek yogurt; ¼ cup mayonnaise; 1 tbsp fresh lemon juice; 1 tsp dried dill; ¼ tsp garlic powder; Salt and pepper to taste

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