Nothing satisfies quite like a plate of tender, smoky barbecue chicken wings served with golden fries and a refreshing garden salad. This dish brings together the best of all worlds — the rich caramelized glaze of BBQ sauce, the crispy bite of perfectly fried potatoes, and the cool freshness of leafy greens and zesty lime. Perfect for casual lunches, dinners, or weekend get-togethers, it’s a restaurant-quality meal that can be made effortlessly at home.

BBQ-Wings-with-a-Fresh-Garden-Salad

Ingredients

For the Chicken Wings:

  • 8–10 chicken wings
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • ½ tsp smoked paprika
  • Salt and pepper to taste
  • ½ cup barbecue sauce (store-bought or homemade)
  • 1 tsp honey (optional, for extra glaze)

For the Fries:

  • 3 medium potatoes, peeled and cut into strips
  • 1 tbsp cornflour (optional, for crispiness)
  • Salt to taste
  • Oil for frying

For the Salad:

  • 1 cup lettuce leaves, chopped
  • 1 small tomato, sliced
  • ½ cucumber, sliced
  • ¼ red onion, thinly sliced
  • 6–8 olives (black or green)
  • 1 tbsp olive oil
  • ½ tbsp lemon juice
  • Salt and pepper to taste

To Serve:

  • 2 lime wedges
  • Fresh parsley for garnish

Preparation Steps

1. Marinate the Chicken:
Pat the chicken wings dry using a paper towel. In a bowl, mix olive oil, garlic powder, paprika, salt, and pepper. Toss the wings until well coated. Let them marinate for at least 20 minutes to absorb the flavors.

2. Cook the Wings:
Preheat your oven to 200°C (400°F) or heat a grill pan over medium heat. Arrange the wings on a baking tray lined with parchment paper. Bake or grill for 25–30 minutes, flipping halfway through, until golden and slightly crisp.

3. Glaze with BBQ Sauce:
Once the wings are cooked, brush them generously with BBQ sauce and return them to the oven for another 5 minutes. The sauce will caramelize beautifully, giving the wings a glossy, smoky finish. For extra shine, mix a teaspoon of honey into the sauce before glazing.

4. Make the Fries:
While the chicken cooks, heat oil in a deep pan. Coat the potato strips lightly with cornflour for added crispiness. Fry in batches over medium heat until golden and crisp. Remove, drain on paper towels, and sprinkle with salt immediately.

5. Prepare the Salad:
In a bowl, combine lettuce, tomato, cucumber, onion, and olives. Drizzle with olive oil and lemon juice, and season lightly with salt and pepper. Toss gently to mix.

6. Assemble the Plate:
On a large plate, place a generous portion of fries on one side, arrange BBQ wings beside them, and add a serving of salad. Garnish with lime wedges and chopped parsley for a pop of color. Serve hot.

Chef’s Tips

1. Double the Sauce, Double the Flavor:
Reserve some BBQ sauce for dipping — warming it slightly enhances its smoky sweetness.

2. Crispier Fries Secret:
After cutting the potatoes, soak them in cold water for 20 minutes to remove excess starch. This helps them fry up crisp and golden.

3. Go Gourmet:
Add crushed garlic or a dash of chili flakes to the BBQ sauce for a deeper, restaurant-style flavor profile.

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