Smoky Chicken Wings

Method:

1. Preheat the oven to 180 C and line a baking tray with baking paper.
2. Add the paprika, chilli flakes, salt, coconut sugar, sumac and black pepper to a bowl and mix well. In a separate large bowl, toss the chicken wings with the olive oil until well coated.
3. Tip the spice rub over the wings, reserving a pinch or two for sprinkling, and massage it into the meat with your hands, making sure they are well coated.
4. Place the wings on the prepared baking tray in a single layer and bake for 20–30 minutes, turning halfway through cooking, until golden and cooked through.
5. For the salad, remove the ends from the asparagus, and using a vegetable peeler, shave the asparagus spears lengthways into long ribbons. Place the asparagus ribbons in a large bowl with the baby spinach or rocket leaves and parsley. Drizzle with olive oil and mustard and toss to coat well. Set aside.
6. Pile the wings onto a serving platter, sprinkle over the reserved rub and serve with a squeeze of lime juice and your salad.

MACROS (per serve):