Instructions
step 1 Preheat the oven to 400°F (200°C). Pat chicken wings dry, then season with salt, pepper, garlic powder, and paprika. Toss in oil and arrange on a baking sheet.
step 2 Bake wings for 40-45 minutes, flipping halfway through, until crispy and cooked through.
step 3 During the last 5 minutes, brush wings with BBQ sauce and return to the oven to glaze. For extra sticky wings, toss them in more sauce after baking.
step 4 For the salad, in a large bowl, combine cooked potatoes, blanched broccoli and cauliflower, red bell pepper, cheddar cheese, and red onion.
step 5 In a separate bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
step 6 Pour the dressing over the vegetables and gently toss to coat. Chill for at least 30 minutes before serving.
step 7 Serve the wings hot alongside a generous scoop of the salad. Garnish with shredded carrots and parsley if desired.
Storage and Reheating Tips
Store leftover wings in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to maintain crispiness. The salad can be stored refrigerated for up to 2 days; stir well before serving. Not suitable for freezing.
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