Charred Harissa Chicken Wings

Krista Towns

By
@kristaplayswithfood

Slow cooking the chicken wings after charring makes them extra tender and delicious!

These would also pair nicely with a lemon-herb aioli, or Greek yogurt sauce.


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Serves:

3-4 appetizer servings

Prep:

15 Min

Cook:

1 Hr 15 Min

Method:

Bake

Ingredients

2 lb
chicken wings
4 Tbsp
olive oil
1 1/2 tsp
kosher salt
1 tsp
ground black pepper
3 Tbsp
harissa chili paste
juice of one lemon
1 tsp
smoked paprika
1 tsp
minced garlic

Directions Step-By-Step

1
Preheat oven to 500 degrees.
2
Coat chicken wings with 2 tablespoons olive oil, salt and pepper. Place wings on a baking sheet lined with a wire rack. Place in the oven on the middle rack and cook for 10-12 minutes or until the wings are charred in spots. Remove from the oven to cool slightly.
3
Whisk together harissa, the remaining 2 tablespoons olive oil, lemon juice, paprika and garlic in a medium bowl. Add chicken wings and toss to thoroughly coat.
4
Lower the oven temperature to 250 degrees, place the wings back on the rack, cover with aluminum foil and continue to cook for an additional 55-60 minutes. Uncover for the last 10 minutes of cooking time.
Remove, transfer to a platter and serve with the lemon slices.

About this Recipe

Course/Dish: Poultry Appetizers
Main Ingredient: Chicken
Regional Style: Moroccan