Charred Harissa Chicken Wings Recipes

CREAMY HARISSA WINGS

Steps:

• In a large bowl, whisk together the yogurt, parsley, dill, harissa, sambal, rice wine vinegar, garlic and lemon zest and juice. Season generously with salt and pepper and set aside.
• In a deep, heavy-bottomed pot, heat the oil over medium-high heat until it reaches 375 degrees F. Fit a baking sheet with a wire rack.
• Season the wings with salt and pepper. Fry in batches until very crisp and golden brown, 8 to 12 minutes. Use a slotted spoon or spider to remove the wings to the prepared baking sheet and, while the wings are still hot, season with more salt.
• Once all the wings are fried, place them in a large bowl and toss with 1/4 cup of the sauce. Transfer the wings to a large platter, garnish with sliced scallions, drizzle generously with more sauce and serve the remaining sauce alongside for dipping.

HARISSA CHICKEN WINGS

Steps:

• Mix all but the chicken wings together in a large bowl.
• Add the chicken wings and turn to coat. Cover and marinate in the fridge for 15 minutes.
• Heat a char-grill pan or frypan over medium-high heat.
• Cook chicken, meatier side down, for 10 minutes. Turn the wings and cook a further 5 minutes, or until cooked through.
• For presentation, sprinkle with fresh coriander and flat-leaf parsley leaves (optional) .
• Serve with a vege or couscous/grain side.

CHARRED HARISSA CHICKEN WINGS

Steps:

• 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.