Charita Jones and Antony Worrall Thompson cook up a southern feast of spicy chicken wings with potato salad.


  • 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


  • 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.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 819kj
  • Fat Total 37g
  • Saturated Fat 9g
  • Protein 22g
  • Carbohydrate 104g
  • Sugar 67g
  • Sodium 1538mg

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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