Barbecue Chicken with Potato Salad

INGREDIENTS :

For the potato salad

• 8 medium white potatoes, (such as King Edwards or Cara)peeled
• 1 onion, finely chopped
• 1 green pepper, finely chopped
• 1 yellow pepper, finely chopped
• 1 red pepper, finely chopped
• 1 tbsp brown sugar
• 1 x 400 g jar mayonnaise
• 75 ml honey mustard
• 2 eggs, hard boiled
• 8 chicken wings

For the barbecue sauce

• 2 x 140 g can tomato purée
• 4 tbsp apple cider vinegar
• 4 tbsp honey
• 4 tbsp treacle
• 1 tbsp mustard
• ½ tsp horseradish
• 1 lemon, juice only
• 1 onion, finely chopped
• 2 tsp garlic paste
• 1 red pepper, finely chopped
• 1 green pepper, finely chopped
• 1 tsp natural hickory smoke flavouring
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon
• 1 tsp celery salt
• 1 tsp tabasco

PROCEDURE :

• For the barbecue sauce: mix all the ingredients for the barbecue sauce together in a bowl. 
• Wash the chicken wings and pat them dry. Put them into the bowl of barbecue sauce, make sure they are well coated, and leave to marinate in the fridge overnight. 
• The next day, preheat the oven to 180C/gas 4. 
• Put the chicken wings in a roasting tin. Cover with tin foil and roast for 30 minutes, then uncover and roast for a further 20 minutes. 
• For the potato salad: cut the potatoes into equal-sized pieces, put in a pan of cold water, cover and bring the boil. Cook until tender, then drain and set aside. 
• Mix together the chopped onion, peppers, cucumber relish, mayonnaise and honey mustard. Chop the egg yolks and egg whites from the hardboiled eggs separately and add the yolks to the mayonnaise mixture. Toss the cooked potatoes in this mixture and season with salt and pepper. 
• Serve the barbecue chicken wings with the potato salad, garnished with the chopped egg whites.