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Charita Jones and Antony Worrall Thompson cook up a southern feast of spicy chicken wings with potato salad.
For the BBQ sauce:
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.
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:
Pre-heat the grill. Also pre-heat a large griddle pan.
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:
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.
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