BBQ Chicken Wings and Potato Salad

For the BBQ sauce

1. Heat the olive oil in a large heavy based saucepan until hot. Add in the onions and peppers and fry for a couple of minutes until they begin to soften. Add in the smoked paprika and continue to fry for a couple of minutes. Add in the orange, stir and cook for another few minutes.
2. Add in all of the remaining ingredients into a sauce pan and bring to a boil. Simmer on a low heat for 1 hour. When done remove from the heat and blend. This can then be kept in the fridge for up to 2 weeks.

For the BBQ chicken wings

1. Pre-heat the grill. Also pre-heat a large griddle pan.
2. Place the wings on the griddle pan and cook for approximately 5 minutes, turning occasionally. Once the wings are nearly cooked, cover in the BBQ sauce and continue cooking under the grill for a further 3 minutes.

For the potato salad

1. Put the potatoes into a large bowl and add in the crème fraiche and mayonnaise while the potatoes are still warm and stir well. Fold through all of the other ingredients.