Charred Harissa Chicken Wings

Krista Towns


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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3-4 appetizer servings
15 Min
1 Hr 15 Min


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


1Preheat oven to 500 degrees.
2Coat 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.
3Whisk 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.
4Lower 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 Charred Harissa Chicken Wings

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