BBQ Chicken Wings and Potato Salad
Recipe by Charita Jones
Charita Jones and Antony Worrall Thompson cook up a southern feast of spicy chicken wings with potato salad.
Serves 4
Ingredients
- 12 chicken wings
For the BBQ sauce
- Olive oil
- 1 onion, roughly chopped
- 1 small green pepper, chopped
- 1 small red pepper, chopped
- 1 small yellow pepper, chopped
- 2 x 400g (14oz) tins chopped tomatoes
- 1 orange, peeled and roughly chopped
- 1 small tin of pineapple pieces or rings
- 170g (6oz) brown sugar
- 4 tbsp malt vinegar
- 4 tbsp Worcestershire sauce
- Salt and black pepper
- 2 Cajun seasoning
- 2 tsp smoked paprika
- 1 tbsp cornflour, dissolved in water
For the potato salad
- 450g (16oz) new potatoes, halved and cooked until tender
- 4 cornichons, chopped
- 2 spring onions, sliced
- 2 tbsp chives chopped
- 4 rashers smoked streaky bacon, cooked until crispy and crumbled
- 2 tbsp mayonnaise
- 2 tbsp crème fraiche
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper
Method
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.
