BBQ Chicken Wings with Smoky Sweet Potato Salad & Coleslaw

BBQ Chicken Wings

with Smoky Sweet Potato Salad & Coleslaw

Group Created with Sketch. 35 min
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  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving

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.

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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
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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!

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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!