Barbeque Chicken Wings with Stuffed Spuds & Ranch Sauce

Prepare Potato & Wings:

Heat oven to 210°C. Add wings to marinade, toss to combine until well coated. Pierce potatoes all over with a fork and microwave until tender, about 6-8 minutes, turning halfway through, check tenderness, don't allow potatoes to get too soft. Set aside to cool, about 5 minutes.

Prepare Remaining Ingredients:

While potatoes cook; remove and discard the husks and silks of the corn. Cut off the corn kernels; discarding the cobs. Cut cherry tomatoes into quarters. Finely chop chives.

Roast Wings:

Transfer marinated wings to a lined baking tray in a single layer. Pour excess marinade over wings. Roast for 25-30 minutes until cooked through and golden.

Stuff Potatoes:

Halve potatoes lengthwise, carefully scoop out flesh, leaving a thin border. In a bowl, combine potato flesh, corn (to taste), tomatoes and half the cheese and chives. Season with salt and pepper. Fill potato skins evenly with potato mixture, arrange on a lined baking tray. Top with remaining cheese and bake in oven until warmed through, 10-12 minutes.

You Plate It:

Once cooked, divide wings and stuffed spuds between plates. Garnish with any remaining chives and some ranch sauce. Enjoy!