Buffalo Chicken Wings with Roast Potato Salad

Hot spicy chicken wings served with golden roast potatoes in a creamy garlic dressing and a fresh herb salad.

Chicken Spicy Potato Salad Party Food Buffalo

Estimated Nutrition

Calories

1020.1

kcal / serving

6120.4 kcal total

Carbs

25.7g

per serving

154.1 g total

Fat

82g

per serving

492.2 g total

Protein

44.8g

per serving

268.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Mayonnaise

120

Hot Chilli Sauce

0.5

tbsp

Worcestershire Sauce

tsp

Dijon Mustard

Dairy

110

Butter

Fruits

0.5

piece

Lemon

juice only

GrainsCereals

100

Plain Flour

Meat

1.3

Chicken Wings

NutsSeeds

clove

Garlic

crushed

tsp

Paprika

0.5

tsp

Cayenne Pepper

0.5

tsp

Sea Salt

0.5

tsp

Black Pepper

freshly ground

tbsp

Mint

chopped fresh

tbsp

Coriander

chopped fresh

tbsp

Parsley

chopped fresh

OilsFats

tbsp

Olive Oil

for potatoes

piece

Sunflower Oil

for frying

tbsp

Olive Oil

for dressing

Vegetables

500

Potato

waxy, washed and cut into chunks

piece

Little Gem Lettuce

leaves separated

stalk

Celery

sliced

Method

Dredge chicken in seasoned flour and fry for 15 minutes before tossing in sauce.

Mix salad ingredients and whisk the dressing in a separate bowl.

Serve chicken with the dressed salad and bowl of potatoes.

Preheat the oven to 200°C.

Toss potatoes with olive oil and seasoning in a tray and roast for 45 minutes.

Allow roasted potatoes to cool for 5 minutes.

Whisk mayonnaise, garlic, and lemon juice then toss with the potatoes.

Simmer butter, chilli sauce, Worcestershire sauce, and spices in a pan for 5 minutes.

Heat 5cm of sunflower oil in a large casserole to 190°C.