Visit my other site, For The Wing, for all things chicken-wing!
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 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.
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
- 1/2 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.