Harissa chicken wings are a twist on the classic game day eats! Chicken wings baked to perfection and tossed in a harissa butter sauce.
It has been a little while since I shared a chicken wing recipe. To be honest, I’ve had a hard time coming up with a different version since I have already shared so many. You know like the salt and pepper wings, sriracha wings, sweet thai chili wings, cajun wings and the spicy honey mustard wings just to name a few.
But alas, I’ve come up with a flavor that I haven’t used before: Harissa. Ever heard of it? I hope so. If not, you’ve been missing out. It’s ok though because I’m here to right that wrong with these Harissa Chicken Wings.
If you have never heard of harissa it is a Northwest African Chili Paste. I first used it a few years ago with some lamb and it was SO good (Note to self: Make again ASAP and share with your friends on the blog). You can find it in well stocked grocery stores and specialty markets. I found mine at Whole Foods. Or if you’ve got the time you can make your own by following this recipe from Saveur.
Whatever you do though please get your little mits on it. Just like any other hot sauce, you can add it to all kinds of dishes to spice things up. It’s great on burgers, falafel, stir fries and of course wings. For these wings, I used it like a traditional wing sauce. Read: butter.
But unlike traditional wings, these are baked not fried so it all evens out.
That’s my story anyway and yes, I’m sticking to it.
Harissa is spicy, it is after all a chili paste, so these aren’t for the faint of heart. However, the creamy cilantro yogurt dip does cool things off nicely.
Help spread the word. You're awesome for doing it!