Preheat the oven to 180°C and line a baking tray with foil.
Mix the paprika, black pepper, and salt in a bowl.
Score the skin of each chicken leg five to six times with a sharp knife.
Coat the chicken skin in the spice mixture and place on the tray.
Prick the potatoes and bake with the chicken for 60 minutes.
Whisk all the barbecue sauce ingredients together in a small bowl.
Increase the oven temperature to 220°C.
Brush sauce over the chicken and bake everything for 15 more minutes.
Boil the corn until tender, drain, and stir in the butter.
Shred the chicken meat using two forks and discard the bones.
Serve the pulled chicken with potatoes, corn, herbs, and dip.