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.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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