Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

BBQ Chicken Wings

with Smoky Sweet Potato Salad & Coleslaw

  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 700 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Chefs, wing night just got a major upgrade. In this recipe, we’re serving a platter of crispy-skinned wings­­, roasted twice and glazed with a classic barbecue sauce­. To turn this crowd favorite into a satisfying dinner, we’re pairing our wings with a creamy sweet potato salad, livened up with a sprinkling of smoked paprika and scallion. A quick coleslaw made with seasonal cabbage and carrots rounds out the meal.

fresh
ingredients
BBQ Chicken Wings with Smoky Sweet Potato Salad & Coleslaw
Title
  • 3 lbs Chicken Wings
  • 2 Carrots
  • 1½ lbs Green Cabbage
  • 1 lb Sweet Potatoes
  • 1 Scallion
  • 3 Tbsps Apple Cider Vinegar
  • 1½ Tbsps Sugar
  • 1 Tbsp Whole Grain Dijon Mustard
  • ½ cup Barbecue Sauce
  • ½ tsp Smoked Paprika
  • ⅓ cup Mayonnaise
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Roast the chicken wings:
1 Roast the chicken wings:

Preheat the oven to 475°F. Line a sheet pan with aluminum foil. Pat the chicken wings dry with paper towels and place on the prepared sheet pan. Drizzle with oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 22 to 24 minutes, or until lightly browned and cooked through. Remove from the oven, leaving the oven on.

Prepare the ingredients:
2 Prepare the ingredients:
Cook & dress the sweet potatoes:
3 Cook & dress the sweet potatoes:

While the chicken wings continue to roast, add the sweet potatoes to the pot of boiling water and cook 8 to 10 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add the white bottom of the scallion, smoked paprika, half the mayonnaise and ¼ of the vinegar. Stir to thoroughly combine and season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place.

Make the coleslaw:
4 Make the coleslaw:

While the sweet potatoes cook, in a large bowl, combine the cabbage, carrots, sugar, mustard and remaining mayonnaise and vinegar. Toss to thoroughly combine and season with salt and pepper to taste. Set aside to marinate, stirring occasionally, for at least 10 minutes.

Finish the chicken wings & serve your dish:
5 Finish the chicken wings & serve your dish:

Evenly top the roasted chicken wings with the barbecue sauce. Return to the oven and roast 8 to 10 minutes, or until browned on top. Remove from the oven and transfer to a serving dish. Serve with the dressed sweet potatoes and coleslaw on the side. Garnish with the green top of the scallion. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Roast the chicken wings:
1 Roast the chicken wings:

Preheat the oven to 475°F. Line a sheet pan with aluminum foil. Pat the chicken wings dry with paper towels and place on the prepared sheet pan. Drizzle with oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 22 to 24 minutes, or until lightly browned and cooked through. Remove from the oven, leaving the oven on.

Cook & dress the sweet potatoes:
3 Cook & dress the sweet potatoes:

While the chicken wings continue to roast, add the sweet potatoes to the pot of boiling water and cook 8 to 10 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add the white bottom of the scallion, smoked paprika, half the mayonnaise and ¼ of the vinegar. Stir to thoroughly combine and season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place.

4 Make the coleslaw:

While the sweet potatoes cook, in a large bowl, combine the cabbage, carrots, sugar, mustard and remaining mayonnaise and vinegar. Toss to thoroughly combine and season with salt and pepper to taste. Set aside to marinate, stirring occasionally, for at least 10 minutes.

Make the coleslaw:
Finish the chicken wings & serve your dish:
5 Finish the chicken wings & serve your dish:

Evenly top the roasted chicken wings with the barbecue sauce. Return to the oven and roast 8 to 10 minutes, or until browned on top. Remove from the oven and transfer to a serving dish. Serve with the dressed sweet potatoes and coleslaw on the side. Garnish with the green top of the scallion. Enjoy!