Juicy roasted chicken wings coated in rich BBQ sauce are served with a creamy baby potato salad, elevated with fresh cucumber, tomato & salad leaves. You won’t be able to get enough of these moreish wings!
Roasted Chicken Wings & Potato Salad
Roasted Chicken Wings & Potato Salad
with fresh cucumber, zingy tomato & salad leaves
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Potatoes
- BBQ Sauce
- Chicken
- Cucumber
- Free-range Chicken Wings
- Salad Leaves
- Spring Onion
- Spring Onions
- That Mayo (Original)
- Tomato
- Tomatoes
- White Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Sugar/Sweetener/Honey
POTATOES & WINGS
Preheat the oven to 200°C. Pat the Chicken wings dry with paper towel and place on a roasting tray. Coat in oil and season. Spread out the halved baby potatoes on a separate roasting tray in a single layer. Coat in oil and season. Roast in the oven until crispy and cooked through, 25-30 minutes (shifting halfway). In the final 5 minutes, baste the wings with the BBQ sauce.
IN A PICKLE
When the roast is done, remove the roasted potatoes from the tray and set aside to cool slightly. In a bowl, combine the white wine vinegar, a sweetener, a drizzle of olive oil, and seasoning. Mix until the sweetener is fully dissolved. Toss through the Cucumber half-moons, the diced tomato, and the shredded salad leaves.
POTATO PARADISE
In a bowl, combine the slightly cooled roasted potatoes, the spring onion whites, the mayo, and seasoning.
LET’S WING IT!
Plate up the creamy potato salad. Side with the BBQ wings and the fresh salad. Sprinkle over the spring onion greens. Well done, Chef!
POTATOES & WINGS
Preheat the oven to 200°C. Pat the Chicken wings dry with paper towel and place on a roasting tray. Coat in oil and season. Spread out the halved baby potatoes on a separate roasting tray in a single layer. Coat in oil and season. Roast in the oven until crispy and cooked through, 25-30 minutes (shifting halfway). In the final 5 minutes, baste the wings with the BBQ sauce.
IN A PICKLE
When the roast is done, remove the roasted potatoes from the tray and set aside to cool slightly. In a bowl, combine the white wine vinegar, a sweetener, a drizzle of olive oil, and seasoning. Mix until the sweetener is fully dissolved. Toss through the Cucumber half-moons, the diced tomato, and the shredded salad leaves.
POTATO PARADISE
In a bowl, combine the slightly cooled roasted potatoes, the spring onion whites, the mayo, and seasoning.
LET’S WING IT!
Plate up the creamy potato salad. Side with the BBQ wings and the fresh salad. Sprinkle over the spring onion greens. Well done, Chef!
POTATOES & WINGS
Preheat the oven to 200°C. Pat the Chicken wings dry with paper towel and place on a roasting tray. Coat in oil and season. Spread out the halved baby potatoes on a separate roasting tray in a single layer. Coat in oil and season. Roast in the oven until crispy and cooked through, 30-35 minutes (shifting halfway). In the final 5 minutes, baste the wings with the BBQ sauce.
IN A PICKLE
When the roast is done, remove the roasted potatoes from the tray and set aside to cool slightly. In a bowl, combine the white wine vinegar, a sweetener, a drizzle of olive oil, and seasoning. Mix until the sweetener is fully dissolved. Toss through the Cucumber half-moons, the diced tomatoes, and the shredded salad leaves.
POTATO PARADISE
In a bowl, combine the slightly cooled roasted potatoes, the spring onion whites, the mayo, and seasoning.
LET’S WING IT!
Plate up the creamy potato salad. Side with the BBQ wings and the fresh salad. Sprinkle over the spring onion greens. Well done, Chef!
POTATOES & WINGS
Preheat the oven to 200°C. Pat the Chicken wings dry with paper towel and place on a roasting tray. Coat in oil and season. Spread out the halved baby potatoes on a separate roasting tray in a single layer. Coat in oil and season. Roast in the oven until crispy and cooked through, 30-35 minutes (shifting halfway). In the final 5 minutes, baste the wings with the BBQ sauce.
IN A PICKLE
When the roast is done, remove the roasted potatoes from the tray and set aside to cool slightly. In a bowl, combine the white wine vinegar, a sweetener, a drizzle of olive oil, and seasoning. Mix until the sweetener is fully dissolved. Toss through the Cucumber half-moons, the diced tomatoes, and the shredded salad leaves.
POTATO PARADISE
In a bowl, combine the slightly cooled roasted potatoes, the spring onion whites, the mayo, and seasoning.
LET’S WING IT!
Plate up the creamy potato salad. Side with the BBQ wings and the fresh salad. Sprinkle over the spring onion greens. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Roasted Chicken Wings & Potato Salad?
The preparation time for Roasted Chicken Wings & Potato Salad with fresh cucumber, zingy tomato & salad leaves is between 15 and 30 minutes.
What is the total time required to make Roasted Chicken Wings & Potato Salad with fresh cucumber, zingy tomato & salad leaves?
The total time required to make Roasted Chicken Wings & Potato Salad with fresh cucumber, zingy tomato & salad leaves is between 40 and 55 minutes.
How many servings does Roasted Chicken Wings & Potato Salad provide?
4 servings
What are the main ingredients in Roasted Chicken Wings & Potato Salad?
Baby Potatoes, BBQ Sauce, Chicken, Cucumber, Free-range Chicken Wings, Salad Leaves, Spring Onion, Spring Onions, That Mayo (Original), Tomato, Tomatoes, White Wine Vinegar
What is the nutritional information of Roasted Chicken Wings & Potato Salad?
Calories: 1209, Carbs: 88 grams, Fat: grams, Protein: 64.6 grams, Sugar: 16.1 grams, Salt: 1163 grams
How do I prepare Roasted Chicken Wings & Potato Salad?
POTATOES & WINGS: Preheat the oven to 200°C. Pat the chicken wings dry with paper towel and place on a roasting tray. Coat in oil and season. Spread out the halved baby potatoes on a separate roasting tray in a single layer. Coat in oil and season. Roast in the oven until crispy and cooked through, 25-30 minutes (shifting halfway). In the final 5 minutes, baste the wings with the BBQ sauce. LET’S WING IT!: Plate up the creamy potato salad. Side with the BBQ wings and the fresh salad. Sprinkle over the spring onion greens. Well done, Chef! POTATO PARADISE: In a bowl, combine the slightly cooled roasted potatoes, the spring onion whites, the mayo, and seasoning. IN A PICKLE: When the roast is done, remove the roasted potatoes from the tray and set aside to cool slightly. In a bowl, combine the white wine vinegar, a sweetener, a drizzle of olive oil, and seasoning. Mix until the sweetener is fully dissolved. Toss through the cucumber half-moons, the diced tomato, and the shredded salad leaves.
What should be prepared from my kitchen to make Roasted Chicken Wings & Potato Salad?
Baby Potatoes, BBQ Sauce, Chicken, Cucumber, Free-range Chicken Wings, Salad Leaves, Spring Onion, Spring Onions, That Mayo (Original), Tomato, Tomatoes, White Wine Vinegar
How many calories does Roasted Chicken Wings & Potato Salad have?
1209 calories
How much fat content does Roasted Chicken Wings & Potato Salad have?
grams
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