Game Night Chicken Wings and Potato Skins
- Serves 24 wings and 12 potato skins
- Prep time 15 minutes for the wings; 20 minutes for the potato skins
- Marinating 8 hours for the wings (optional)
- Cook time 30 minutes for the wings; 27 minutes for the potato skins
Nutrition facts
Per serving of wings: Calories 147; Protein 9 g; Fat 10 g; Carbohydrates 5 g; Fibre 0 g; Iron 1 mg; Calcium 8 mg; Sodium 191 mg
Per serving of potato skins: Calories 214; Protein 7 g; Fat 12 g; Carbohydrates 21 g; Fibre 2 g; Iron 1 mg; Calcium 92 mg; Sodium 234 mg
Per serving of potato skins: Calories 214; Protein 7 g; Fat 12 g; Carbohydrates 21 g; Fibre 2 g; Iron 1 mg; Calcium 92 mg; Sodium 234 mg
Game Night Chicken Wings and Potato Skins
The perfect pairing to please any sports fan! The whole gang will love these tangy chicken wings and cheesy potato skins. Game night at its best!
Ingredients
For the Spicy Honey Chicken Wings:
- 24 chicken wings
- 125 ml (1/2 cup) ketchup
- 60 ml (1/4 cup) spicy Thai chili sauce
- 60 ml (1/4 cup) olive oil
- 45 ml (3 tbsp) honey
- 30 ml (2 tbsp) apple cider vinegar
- 15 ml (1 tbsp) soy sauce
- 15 ml (1 tbsp) smoked paprika
- 5 ml (1 tsp) garlic powder
- 2,5 ml (1/4 tsp) cayenne pepper
For the Bacon Cheddar Potato Skins:
- 8 slices bacon
- 6 small potatoes
- 3 green onions, chopped
- 15 ml (1 tbsp) Cajun spices
- 125 ml (1/2 cup) sun-dried tomatoes, diced
- 250 ml (1 cup) yellow cheddar, shredded
- 125 ml (1/2 cup) sour cream
Steps
For the Spicy Honey Chicken Wings:
- In a pot, combine all the ingredients except the wings. Bring to a boil and let simmer for 5 to 6 minutes over low heat. Set aside to cool down.
- Place the wings in a bowl. Pour the marinade over the chicken and stir to coat evenly. Cover. If desired, let marinate in the fridge for 8 to 12 hours.
- When ready to cook, preheat the oven to 180 °C (350 °F).
- Place the chicken wings in a single layer on a baking sheet lined with parchment paper. Bake for 29 to 34 minutes, turning halfway through cooking.
- Set the oven to broil and grill for 1 minute.
For the Bacon Cheddar Potato Skins:
- Preheat the oven the 180 °C (350 °F).
- Place the bacon on a baking sheet lined with parchment paper. Cook for 10 to 12 minutes. Remove from the oven and drain the bacon on paper towels. Crumble the bacon.
- Meanwhile, put the potatoes in a pot and cover with salted water. Bring to a boil over medium heat and cook for 5 to 6 minutes, until the potatoes are tender but not fully cooked. Drain and let cool.
- Cut the potatoes in half lengthwise. With a spoon, delicately remove the flesh, leaving about 0.5 cm (1/4 in.) around the skin.
- In a bowl, mix the bacon with the green onions, spices, tomatoes and cheddar.
- Top the potato skins with the bacon mixture.
- Make a small cut in the base of the potato skins so they can lay flat on a plate. Place the potato skins on a baking sheet lined with parchment paper. Bake for 12 to 15 minutes.
- Garnish each potato skin with sour cream before serving.
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