Get ready for these succulent chicken wings with Harvester’s spiked maple sauce, served with garlic wedges and chimichurri.



• 500g chicken wings
• 1 bottle of Harvester’s spiked maple sauce 
• 6-8 potatoes
• 4 garlic cloves
• 100ml olive oil, plus more for roasting

• Half a bunch of parsley
• Half a bunch of coriander
• 1 shallot
• 1 red chilli
• Salt



1. For the wedges, peel and quarter the potatoes, mix in a bowl with a splash of oil, salt and 3 grated garlic cloves. Cook in the oven at 180 for 35 minutes.

2. Season the chicken wings and toss in oil then grill for 10 minutes either side. 

3. To make the chimichurri blend together 100ml olive oil, a pinch of salt, half a head each of fresh parsley and coriander, 1 shallot, 1 clove of garlic and 1 red chilli. 

4. Remove chicken from the heat, mix in a few tablespoons of Harvester’s spiked maple sauce then grill for another 10 minutes. 

5. Spoon the chimichurri over the wedges and serve with the chicken wings


Recipe tip: to make this delicious dish vegan, switch the chicken wings for cauliflower, and prepare the same way!