This entrée of grilled chicken wings and potato salad is sure to become a new family favourite at your house. What's not to love about the tasty pairing of wings and potato salad?
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 Tbsp. oil
1 Tbsp. onion powder
4-1/2 lb. (2 kg) chicken wings, split at joints, tips removed
1 lb. (450 g) red potatoes (about 3), cut into 1-inch pieces
3/4 cup Bull's-Eye Chicken & Rib Renegade Barbecue Sauce, divided
1/2 cup chopped tomatoes
1/3 cup sour cream
2 Tbsp. chopped fresh chives
1 tsp. Heinz Apple Cider Vinegar
1/2 tsp. ground black pepper
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How do I make it ?
Heat barbecue for indirect grilling: Light one side of barbecue, leaving other side unlit. Close lid; heat barbecue to 350ºF.
Mix oil and onion powder until blended. Add 1 Tbsp. oil mixture to chicken in large bowl; mix lightly. Toss potatoes with remaining oil mixture. Place potatoes on large sheet of heavy-duty foil sprayed with cooking spray; fold to make packet.
Place potatoes over unlit area of barbecue, then place wings over lit area. Grill wings 5 min., turning after 3 min. Move wings next to potatoes over unlit area; cover.
Grill 1 hour or until wings are done and potatoes are tender, monitoring for consistent temperature.
Brush both sides of wings evenly with half the barbecue sauce; grill 5 min. Place wings in large bowl. Add remaining barbecue sauce; mix lightly.
Cut several slits in foil packet to release steam; carefully open packet. Place potatoes in separate large bowl. Add remaining ingredients; mix lightly.
Place wings on platter. Serve with potato salad.
Kraft Kitchen Tips!
How to Prevent Food From Sticking to the Barbecue
To prevent food from sticking to the barbecue, lightly brush the barbecue grate with vegetable oil before preheating the barbecue. Or, spray the cold barbecue grate with cooking spray.
Calories From Fat
% Daily Value
Fat 29 g
Saturated fat 8 g
Cholesterol 105 mg
Sodium 340 mg
Carbohydrate 29 g
Fibre 2 g
Sugars 13 g
Protein 34 g
6 servings, 1/6 recipe (218 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.