Crispy Maple Chimichurri Wings

Serves 4 to 6

For the wings

1 kg chicken wings

1 tablespoon canola oil

1 tablespoon cornstarch

1 teaspoon salt

¼ teaspoon pepper

½ teaspoon garlic powder

For the maple chimichurri sauce

¼ cup olive oil

1 tablespoon apple cider vinegar

1 tablespoon maple syrup

¼ cup finely chopped parsley

¼ cup finely chopped cilantro

1 tablespoon finely chopped oregano

1–2 tablespoons finely chopped shallot

2 garlic cloves, minced

¼–½ chopped red finger chili

Salt & pepper

1.        Heat your oven to 425ºF and line a sheet pan with a wire rack.

2.        Using a few pieces of paper towel, dry the chicken wings very well. Add them into a large bowl and toss with the oil.

3.        In a small bowl, stir together the cornstarch, salt, pepper, and garlic powder. Scatter over the wings and toss well to coat.

4.        Roast the wings in the hot oven for 25 minutes then reduce the heat to 250ºF and continue to roast for 20 to 25 minutes or until cooked through, golden brown, and crisp.

5.        Meanwhile, prepare the maple chimichurri by whisking together the oil, vinegar, maple syrup, parsley, cilantro, oregano, shallot, garlic, and chili and season to taste with salt and pepper.

6.        Add the cooked wings to a large bowl and pour over the maple chimichurri. Toss well to combine and evenly coat. Serve immediately.