Sticky Barbecue Chicken Wings With Sweet Potato Fries

by Media Xpose


Chicken Wings:

–  10 chicken wings
–  salt
–  Robertsons Black Pepper
–  1 x 50 g sachet Knorr Tasty Chicken with Robertsons Chicken Spice Soup
–  1 cup barbeque sauce
–  50 ml honey
–  10 ml smoked paprika
–  5 ml garlic powder

Sweet Potato Chips:

– 400 g sweet potato
– 30 ml canola oil
– 15 ml cornflour
– 5 ml smoked paprika
– 5 ml garlic powder
– salt
– Robertsons Black Pepper

Chicken Wings:

Preheat the oven to 200C.
Pat the chicken wings dry, then season them with salt and Robertsons Black Pepper.
Line a tray with foil, and place the season wing on it, skin side down.
Roast in the oven for 30 minutes.
Meanwhile, whisk together the contents of Knorr Tasty Chicken with Robertsons Chicken Spice Soup, barbeque sauce, honey, smoked paprika and garlic powder.
Remove the tray of wings from the oven and turn the oven down to 180C.
Turn the wings over so they are skin side up, then pour over the barbeque mix. Make sure they are all evenly coated, then place the tray back into the oven for a further 30 minutes. Half way through, mix the wings around in the sauce that’s in the tray, and continue cooking.

Sweet Potato Chips:

Preheat the oven to 200, you can put them in at the same time as the chicken wings.
Prep your sweet potato by washing the skin thoroughly (peeling is optional), then slice them into even sized chips.
In a bowl, mix together the oil, cornflour, smoked paprika, garlic powder, salt and Robertsons Black Pepper. Pour this over the chips and toss so they are evenly coated.
Place the tray in the oven and bake until golden on the outside and cooked through.
You can bake them at 200C for 30 minutes then down to 180C with the chicken wings.
Remove from the oven.
Serve the chicken wings hot with chips on the side. Serve with dipping sauce of choice, tomato sauce, mayonnaise, or a mix.

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