Wings

• 1.5 lbs party wings (drumettes and wingettes)
• 1/2 cup corn starch
• 2 tbsp vegetable oil
• 2 tbsp Harissa Purée
• 1 tbsp sweet paprika

Feta Sauce

• 4 oz full fat greek yoghurt
• 4 oz feta cheese
• 2 tbsp minced Parsley (plus more for garnish)
• 1 tbsp garlic purée

Feta Sauce

1. Whisk all ingredients together until smooth.
2. If dip is too thick, thin with a small amount of water or buttermilk
3. Garnish with a sprinkle of the remaining parsley

Wings

1. Remove wings from packaging and pat dry with paper towels
2. Toss wings with vegetable oil and harissa, then cover and refrigerate for at least one hour
3. Preheat oven to 450˚ F
4. Mix corn starch and paprika in a wide bowl
5. Dredge wings in corn starch and tap off excess, then place on a 9x13 baking sheet. To ensure crispiness, space wings out so that they aren't touching.
6. Bake until browned and crispy, about 1 hour, turning the wings halfway through