This hearty, comforting spread brings together crispy wings, tender greens, creamy potato salad, and bold cowboy beans for a full Southern-style meal that feels perfect for gatherings, cookouts, or a satisfying family dinner. Every component balances the others, giving you smoky, savory, creamy, and fresh flavors all on one plate.
Why You’ll Love This Recipe
This recipe delivers variety without complication. You get protein, vegetables, and classic sides all prepared with familiar ingredients and straightforward steps. It’s ideal for feeding a crowd, easy to scale up or down, and each dish can be made ahead to save time. The flavors are bold, comforting, and deeply satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Greens
2 pounds fresh collard greens, stems removed and chopped
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
4 cups vegetable broth
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
Potato Salad
2 pounds russet potatoes, peeled and cubed
4 large eggs
1 cup mayonnaise
1 tablespoon yellow mustard
1/2 cup diced onion
1/2 cup diced celery
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
Cowboy Beans
2 cans pinto beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can baked beans
1 cup chopped onion
1 cup chopped bell pepper
1 cup tomato sauce
2 tablespoons brown sugar
1 tablespoon apple cider vinegar
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon black pepper
Directions
Preheat the oven to 400°F. Toss the chicken wings with olive oil, salt, black pepper, paprika, garlic powder, and onion powder. Arrange them in a single layer on a baking sheet. Bake for 40–45 minutes, turning halfway, until golden and crispy.
While the wings cook, heat olive oil in a large pot over medium heat. Add the onion and cook until softened. Stir in the garlic and cook for 30 seconds. Add the chopped greens, vegetable broth, salt, black pepper, and crushed red pepper flakes. Cover and simmer for 45–60 minutes until the greens are tender and flavorful.
Bring a large pot of salted water to a boil. Add the potatoes and cook until fork-tender, about 12–15 minutes. Drain and cool slightly. Place eggs in a saucepan, cover with water, bring to a boil, then simmer for 10 minutes. Cool, peel, and chop the eggs. Combine potatoes, eggs, mayonnaise, mustard, onion, celery, salt, black pepper, and paprika. Chill before serving.
In a large saucepan over medium heat, combine pinto beans, kidney beans, baked beans, onion, bell pepper, tomato sauce, brown sugar, vinegar, chili powder, smoked paprika, and black pepper. Simmer for 25–30 minutes, stirring occasionally, until thick and well blended.
You can spice up the wings with cayenne pepper or toss them in a mild barbecue sauce after baking. Mustard greens or turnip greens can replace collards. For potato salad, add chopped pickles or relish for extra tang. Cowboy beans can be made sweeter or smokier by adjusting the brown sugar and smoked paprika.
Storage/Reheating
Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat wings in the oven at 350°F until warmed through. Greens, beans, and potato salad can be reheated gently on the stovetop or in the microwave, stirring occasionally.
FAQs
Can I make this meal ahead of time?
Yes, all components can be prepared a day ahead and reheated before serving.
What’s the best way to keep wings crispy?
Reheat them in the oven rather than the microwave to maintain crispness.
Can I use frozen greens?
Yes, thaw and drain them well before cooking.
Is this meal good for large gatherings?
Absolutely, it scales up easily and feeds a crowd well.
Can I bake the wings instead of frying?
Yes, this recipe is designed for oven-baked wings.
How do I prevent potato salad from becoming watery?
Let the potatoes cool slightly before mixing and avoid overcooking them.
Can cowboy beans be made in a slow cooker?
Yes, cook on low for 4–5 hours for deeper flavor.
What can I serve with this meal?
Cornbread or dinner rolls pair perfectly.
Can I reduce the spice level?
Simply reduce or omit crushed red pepper and chili powder.
How long does potato salad last?
It stays fresh for up to 3 days when refrigerated properly.
Conclusion
Wings, greens, potato salad, and cowboy beans come together to create a comforting, crowd-pleasing meal full of flavor and tradition. With simple ingredients and flexible preparation, this dish is perfect for both casual dinners and special gatherings, delivering satisfaction in every bite.
This Southern-inspired meal includes crispy baked chicken wings, tender simmered greens, creamy potato salad, and hearty cowboy beans. It’s a bold, comforting spread perfect for family dinners, cookouts, or gatherings.
Ingredients
Chicken Wings:
2 pounds chicken wings, split and tips removed
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Greens:
2 pounds fresh collard greens, stems removed and chopped
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
4 cups vegetable broth
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
Potato Salad:
2 pounds russet potatoes, peeled and cubed
4 large eggs
1 cup mayonnaise
1 tablespoon yellow mustard
1/2 cup diced onion
1/2 cup diced celery
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
Cowboy Beans:
2 cans pinto beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can baked beans
1 cup chopped onion
1 cup chopped bell pepper
1 cup tomato sauce
2 tablespoons brown sugar
1 tablespoon apple cider vinegar
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon black pepper
Instructions
Preheat oven to 400°F (200°C). Toss wings with olive oil, salt, pepper, paprika, garlic powder, and onion powder. Spread on a baking sheet and bake for 40–45 minutes, turning halfway through.
Heat olive oil in a large pot over medium heat. Sauté diced onion until softened, then add garlic and cook 30 seconds more. Add collard greens, broth, salt, pepper, and crushed red pepper. Cover and simmer 45–60 minutes until tender.
Boil potatoes in salted water for 12–15 minutes or until fork-tender. Drain and cool slightly. Boil eggs for 10 minutes, cool, peel, and chop. Mix potatoes, eggs, mayo, mustard, onion, celery, salt, pepper, and paprika. Chill before serving.
In a saucepan, combine pinto beans, kidney beans, baked beans, onion, bell pepper, tomato sauce, brown sugar, vinegar, chili powder, smoked paprika, and pepper. Simmer over medium heat for 25–30 minutes, stirring occasionally, until thickened.
Notes
Add cayenne or BBQ sauce to wings for extra flavor.
Mustard greens or turnip greens can replace collards.
Chopped pickles or relish can be added to potato salad for tang.
Adjust brown sugar and smoked paprika in cowboy beans to taste.
All dishes can be made ahead and reheated before serving.
