Sticky barbecue chicken wings with potato wedges and dip
Oven-baked chicken wings tossed in barbecue sauce and honey until sticky and glossy, with potato wedges, a chive dip and carrot and celery sticks. For hot wings, toss them in hot sauce mixed with melted butter instead and serve with a blue cheese dip.
- 1 hTime
- 32 minHands-on
- 4Portions
- ≈ 32 krper portion
- 850kcal per portion
Ingredients for 4 portions
- 1.5 kgChicken wings
- 1 tbspRapeseed oil, for the wings
- 2 tspPaprika
- 2 clovesGarlic
- 1 tspSalt
- to tasteBlack pepper
- 1 ½ dlBottled barbecue sauce
- 1 tbspHoney
On the side
- 1 kgPotato
- 2 tbspRapeseed oil, for the potatoes
- to tasteSalt
- 2 dlSour cream
- 3 ½ tbspChives, chopped
- 3Carrots
- 3Celery
Method
- Heat the oven to 225 °C. If the wings are whole, cut them at the joints. Pat them dry and toss with the oil, paprika, crushed garlic, salt and pepper. Spread them out in one layer on a baking tray lined with baking paper.
- Bake the wings in the top half of the oven for 35 minutes.
- Scrub the potatoes and cut them into wedges. Toss with the oil and salt on a second baking tray lined with baking paper.
- Roast the wedges below the wings for 30–35 minutes, until golden and tender, turning them once.
- Stir the chives into the sour cream and season with salt.
- Peel the carrots and cut the carrots and celery into sticks.
- Mix the barbecue sauce and honey in a large bowl. Toss the hot wings in the sauce and put them back on the tray.
- Bake the wings for another 10 minutes, until the sauce is sticky and caramelised.
- Serve the wings with the potato wedges, dip and vegetable sticks.
The cost is estimated from Swedish grocery prices.
