You’ll Need
400g chicken thighs, diced
4 smoked sausages, sliced into chunky pieces
600g frozen potato wedges, 2 corn on the cobs, cut into ribs
150g grated cheddar, 100g grated mozzarella
1 tbsp olive oil
Smokehouse Seasoning
1 tsp smoked paprika, 1 tsp garlic powder
1 tsp onion powder
1 tsp sea salt, ½ tsp black pepper, ½ tsp chilli flakes
BBQ Glaze, 4 tbsp BBQ sauce
1 tbsp honey
1 tsp Worcestershire sauce
To Finish
50g crispy onions
2 spring onions, sliced
Optional But Dangerous
Jalapeños
Chipotle mayo
Pickles
Ranch dressing
Pulled pork
Method
Preheat your air fryer to 200°C.
Toss the chicken, sausages, wedges, and corn ribs with the olive oil and all of the smokehouse seasoning.
Add the wedges and corn ribs to the basket first.
Cook for 8 minutes.
Add the chicken and sausage pieces.
Continue cooking for another 12–15 minutes, shaking halfway through, until everything is cooked through and developing colour.
While everything cooks, mix together the BBQ sauce, honey, and Worcestershire sauce.
During the final 4 minutes, brush the chicken and sausages generously with the glaze.
Transfer everything into a large foil tray or serving platter.
Scatter over the cheddar and mozzarella.
Return to the air fryer at 180°C for 3–4 minutes until the cheese is melted and bubbling.
Finish with crispy onions and spring onions.
Add jalapeños, chipotle mayo, ranch dressing, pickles, or pulled pork if using.
Place in the middle of the table and stand back.