Method:

Chicken:

• Preheat the oven to 200°C.
• Mix the canola oil, maple syrup, Dijon mustard, Sriracha sauce, balsamic vinegar, soy sauce and garlic together. Season with a generous pinch of salt and pepper.
• Line an oven tray with foil and put the chicken wings onto it. Pour half the sauce over the wings, making sure they are evenly coated
• Roast the wings for 40 minutes, then turn the heat up to 220°C. Add the remaining sauce and roast on high heat for 8 minutes.

Sweet potato chips:

• Line a baking tray with foil. Peel the sweet potatoes and cut them into even-sized chips.
• Whisk together the canola oil, cornstarch, smoked paprika, and garlic powder in a bowl—season with a generous pinch of salt and pepper. Pour the mixture over the chips and toss to coat them evenly.
• Spread the chips out evenly over the baking tray and put them in the oven at the same time as the chicken, at 200°C.
• Bake for 20 minutes, then turn the potatoes over and continue baking for an additional 20 minutes.
• Remove from the oven and serve hot with the sticky chicken wings.