Harissa Hoisin Maple Wings

You have to eat something with all this delicious summer corn we are getting now! Try these.

10-12 meaty individual wingettes

Marinade - 2 Tbsp each:

Harissa paste (I used Cava)

Hoisin sauce

Maple syrup (or honey)

Seasoned rice vinegar (I used Marukan)

canola oil

Mix marinade together in a medium bowl.

Wash and dry wingetts. Toss wings into marinade and marinate for at least 30 minutes, or longer. Overnight, covered in the refrigerator would be best.

Preheat oven to 400F. Distribute wings onto a rimmed cooking sheet pan. Pour remaining marinade over wings.

Bake wings for about 20 minutes, until cooked through.

Serve hot. Makes 10 wings.

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