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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 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.
Great Mediterranean-Inspired Flavors
The Harissa sauce for making harissa 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!
Also try my garlic Sriracha dry wings!
Check out my always-growing list of over 100 homemade wing recipes, including sauces and seasonings!
Harissa Wings
Ingredients
For the wings
- 3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
For the sauce
- ½ cup Harissa sauce
- 4 tablespoons unsalted butter
- 1 lemon zested and juiced
Instructions
For the wings
- Toss wings in sauce before serving. Click here for our guide on how to sauce your wings.
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 and will not include any store-bought wing sauce or seasoning nutritional values.
