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https://www.lifestylefood.com.au/recipes/5570/bbq-chicken-wings-and-potato-salad

LifestyleFOOD.com.au

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

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:

  • 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.

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