Harissa Chicken Wings

After making roasted harissa cauliflower the other day (my first encounter with harissa) I knew after the first bite that the next thing I was going to make with the spicy red pepper paste would be Harissa chicken wings. There was no doubt in my mind that I was in for a wonderful treat. You get a nice kick, but don’t be afraid. Harissa is not crazy spicy, not at all. It has a wonderful earthy flavor to it. I could eat it all day, On wings I could eat it all week.
harissa-chicken-wingsHarissa can be found in the Mediterranean section of your local grocery store. I haven’t tried making it home yet, but I will. The consistency reminds me a bit of hummus, though it’s certainly not hummus. But, oh…. it just hit me… harissa sure would be great in hummus! I’m off to try that now!

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes. Also check out my always-growing list of my favorite store-bought wing sauces.

Harissa Chicken Wings

Course Appetizer
Cuisine American
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 4 -6 servings

Ingredients

For the wings

  • 3-4 pounds chicken wings flats and drumettes separated, tips discarded or saved for making chicken broth
  • 2 tablespoons vegetable oil
  • 2-3 tablespoons your favorite wing seasoning I used my Fire Eater rub

For the sauce

  • 1/2 cup harissa
  • 4 tablespoons unsalted butter
  • Juice and zest of 1 lemon

Instructions

For the wings

For the sauce

  • Place all ingredients into a medium saucepan over medium heat.
  • Stir occasionally until the butter has melted and the sauce is combined.

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