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!
Free-range Chicken Wings - 8
Baby Potatoes - 250g
BBQ Sauce - 50ml
White Wine Vinegar - 10ml
Cucumber - 100g
Tomato - 1
Salad Leaves - 20g
Spring Onion - 1
That Mayo (Original) - 50ml
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!
Free-range Chicken Wings - 16
Baby Potatoes - 500g
BBQ Sauce - 100ml
White Wine Vinegar - 20ml
Cucumber - 200g
Tomato - 1
Salad Leaves - 40g
Spring Onion - 1
That Mayo (Original) - 100ml
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!
Free-range Chicken Wings - 24
Baby Potatoes - 750g
BBQ Sauce - 150ml
White Wine Vinegar - 30ml
Cucumber - 300g
Tomatoes - 2
Salad Leaves - 60g
Spring Onions - 2
That Mayo (Original) - 150ml
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!
Free-range Chicken Wings - 32
Baby Potatoes - 1kg
BBQ Sauce - 200ml
White Wine Vinegar - 40ml
Cucumber - 400g
Tomatoes - 2
Salad Leaves - 80g
Spring Onions - 2
That Mayo (Original) - 200ml
Woolies Products in this dish
