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!
- Leak-proof Cap: Our condiment squeeze bottles are…
- Food-Grade BPA-Free Plastic: Durable squirt…
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.
Notes
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
- MIld Sauces
- Made for wings and more