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Cheesy BBQ Chicken Wedges

Cheesy BBQ Chicken Wedges

with black beans and scattered scallions

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Topped with black beans, BBQ chicken, cheese and veg, this dish is smoky, spicy and choc-a-block with an array of amazing ingredients.

Tags:Chef's ChoiceSpicy
Total Time45 minutes
Cooking Time25 minutes
Cooking difficultyMedium
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

3 piece


2 sachet

BBQ Sauce

1 sachet

Red Wine Vinegar


1 sachet

Chipotle Paste

(ContainsSoya, Wheat)

1 piece


1 piece


50 g

Grated Cheddar


½ pack

Black Beans

1 sachet


260 g

Diced Chicken Breast

Not included in your delivery

to taste


to taste


to taste


to taste


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)653 kcal
Energy (kJ)2732 kJ
Fat13.23 g
of which saturates6.87 g
Carbohydrate77.92 g
of which sugars12.38 g
Dietary Fiber8.29 g
Protein47.52 g
Cholesterol0 mg
Salt1.84 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Oven dish
Baking Sheet with Baking Paper
Slotted Spoon
Instructionsarrow up iconarrow up icon
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  • Preheat your oven to 240°C/220°C fan/gas mark 7.
  • Chop the potatoes into 2cm wedges (no need to peel).
  • Pop the wedges onto a large (lined) baking tray.
  • Drizzle with oil, BBQ rub, salt and pepper then toss to coat. Spread out in a single layer.
  • Cook on the top shelf of your oven until golden, 25-35 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

  • Meanwhile, add 100ml water (double for 4p) to a large pot over high heat.
  • Add the BBQ sauce, vinegar, chipotle paste and a pinch of salt and pepper.
  • Bring the sauce to the boil, giving it a good stir to ensure everything is combined.
  • Once the sauce is boiling lower heat to medium, add the chicken and cover with a lid. IMPORTANT: Wash your hands after handling raw chicken and its packaging.
  • Simmer until chicken is cooked and tender, 15-20 mins. Stir halfway through and lower heat if necessary.
  • Once cooked, remove pot from heat and transfer just the chicken to a board with a slotted spoon.
  • Roughly chop the chicken. Chicken is safe to eat when no longer pink in the middle.
  • While everything cooks, trim and thinly slice the scallion.
  • Trim and coarsely grate the carrot (no need to peel).
  • Drain and rinse black beans.
  • Pop half the beans (double for 4p) into a medium bowl and roughly mash with a fork.
  • Once the chicken is cooked and out of the pot, add the mashed beans and carrot to the remaining sauce in the pot.
  • Stir everything together, then boil until reduced to a thick sauce, 4-5 mins.
  • Stir back in the chicken and simmer for 2 mins, then remove from the heat.
  • Taste and add salt and pepper if needed.

TIP: Stir frequently and cook for a bit longer if you need to. You want it really thick!

  • When the wedges are ready, transfer them to an ovenproof dish.
  • Spoon the chicken mixture on top of the wedges.
  • Sprinkle on the cheese and bake in the oven until the cheese is golden and bubbly, 5-6 mins.
  • Remove from the oven, sprinkle over the scallion and serve.