BBQ Smokehouse Lunch: Kickin’ Chicken Wings & Famous Potato Wedges

Allergens

Gluten-free, Dairy-free

Ingredients

• 1. 24 chicken wings 2. 2 large russet potatoes 3. 2 tbsp olive oil 4. Salt & pepper, to taste 5. 1 cup BBQ Smokehouse Sauce (recipe below) 6. Optional: Ranch dressing for dipping BBQ Smokehouse Sauce: 1. 1 cup ketchup 2. 1/4 cup apple cider vinegar 3. 1/4 cup brown sugar 4. 2 tbsp Worcestershire sauce 5. 1 tsp smoked paprika 6. 1/2 tsp garlic powder 7. 1/2 tsp onion powder 8. 1/2 tsp cayenne pepper (optional)

Instructions

1. In a medium saucepan, combine all BBQ Smokehouse Sauce ingredients.
2. Bring to a simmer over medium heat, stirring occasionally.
3. Cook for 5 minutes until slightly thickened and well combined. Remove from heat and let cool. Store in an airtight container in the refrigerator until ready to use. Wings:
4. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
5. Rinse wings and pat dry. Season with salt and pepper, then toss in olive oil.
6. Place wings on the prepared baking sheet and bake for 35 40 minutes, or until cooked through and golden brown.
7. Remove from oven and generously brush with BBQ Smokehouse Sauce. Broil for an additional 2 3 minutes to caramelize the sauce. Potato Wedges:
8. Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
9. Rinse and scrub potatoes, then cut into wedges.
10. Toss wedges in olive oil and season with salt and pepper.
11. Arrange on the prepared baking sheet and bake for 25 30 minutes, or until crispy and golden brown.

Chef’s Insight

This dish captures the essence of a Friday-night tailgate gathering in a home cooking setting.

Notes

This dish is perfect for a crowd-pleasing meal or game-day gathering.