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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.
The paste for making these harissa chicken wings 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 store my leftover homemade sauces in squeeze bottles. If refrigerated, I set them out an hour before using so they come to room temperature. You don’t want to put cold sauce on hot wings!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.
Harissa Chicken Wings
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
- ½ cup harissa
- 4 tablespoons unsalted butter
- 1 lemon juiced and zested
Instructions
For the wings
- Place wings into a large resealable bag.
- Add the oil.
- Add the seasoning. Seal the bag, and toss gently to coat.
- Refrigerate for 1-3 hours before cooking.
- When done, place wings in a large bowl and add sauce. Toss to coat.
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.
Nutrition
Nutritional values are approximate.