Instructions
Step 1: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
Step 2: Toss the chicken wings with olive oil, salt, black pepper, garlic powder, onion powder, and paprika.
Step 3: Arrange the wings in a single layer on the baking sheet and bake for 40–45 minutes, turning once halfway through cooking.
Step 4: While the wings bake, cook the bacon for the baked beans in a skillet until crisp. Add the onion and ground beef and cook until browned.
Step 5: Stir in the baked beans, barbecue sauce, brown sugar, and Worcestershire sauce. Simmer on low heat for 15–20 minutes.
Step 6: For the collard greens, cook the bacon in a large pot until lightly crisp. Add the onion and cook until softened.
Step 7: Stir in the garlic and cook for 30 seconds. Add the collard greens, chicken broth, sugar, salt, and pepper.
Step 8: Cover and simmer for 45–60 minutes until the greens are tender.
Step 9: Place the potatoes in a large pot of salted water and boil for 12–15 minutes until fork-tender. Drain and cool slightly.
Step 10: Chop two of the hard-boiled eggs and place them in a bowl with the potatoes.
Step 11: Stir in the mayonnaise, mustard, relish, salt, and pepper. Mix gently until combined.
Step 12: Transfer the potato salad to a serving bowl and garnish with the remaining sliced eggs, paprika, and parsley.
Step 13: In a small saucepan, combine the honey, barbecue sauce, butter, and apple cider vinegar. Simmer for 2–3 minutes.
Step 14: Remove the wings from the oven and toss them in the honey glaze until evenly coated.
Step 15: Serve the glazed wings with the potato salad, baked beans, and collard greens.
Storage and Reheating Tips
Store leftovers in separate airtight containers in the refrigerator for up to 4 days.
Reheat the wings in a 375°F (190°C) oven or air fryer for 6–8 minutes to maintain their texture.
Baked beans and collard greens can be reheated on the stovetop or in the microwave until hot.
Potato salad should be served chilled and should not be left at room temperature for more than 2 hours.
The wings, baked beans, and collard greens can be frozen for up to 3 months, but potato salad is best enjoyed fresh.
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