Harissa Chicken Wings

These have 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.

Course Appetizer

Cuisine American

Keyword Asian wings

Prep Time 1

Cook Time 45

Total Time 1 45

Servings

Calories 408kcal

Author Based on a recipe from Saveur Magazine

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 paste
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.
Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
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.

Notes

Serve with Ranch or blue cheese dressing for dunkin'!

Nutrition