I absolutely adore this harissa chicken wings recipe because it’s the perfect mix of spicy, sweet, and tangy flavors that hit all the right notes, making it the ultimate comfort food while binge-watching my favorite shows. Plus, it’s super easy to prepare, and the crispy golden skin is just irresistible—it’s like having a gourmet restaurant experience right at home!
These Harissa Chicken Wings are delicious. They have a spicy kick that is balanced perfectly with honey’s sweetness and the lemon juice’s fresh zing.
The wings are juicy, and the meat is well-flavored and tender. They are easy to eat (not sauce-dripping messy), and they are equally good served hot out of the oven or at room temperature.
You also get a wonderful smoky flavor from the paprika, and if you can’t find harissa, you can use another hot sauce (not too vinegary, please) with a similar flavor profile.
Ingredients
Harissa paste: Contributes spicy, smoky heat and is a rich source of vitamins C and E.
Olive oil is a fat that is healthy for the heart; it boosts the flavor and the texture of a dish.
Honey: Natural sweetness; it balances the heat; it is rich in antioxidants.
Juice from lemons: The fresh citrus bite and vitamin C boost.
Smoked paprika: Contributes a profound, smoky taste and is rich in antioxidants.
Powdered garlic: Pungent aroma and flavor; supports immune health.
Onion powder: Contributes to savory richness; has vitamins B and C.
Ingredient Quantities
- 2 pounds chicken wings, separated into drums and flats
- 1/4 cup harissa paste
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
Instructions
1. Set your oven to 400 degrees Fahrenheit (200 degrees Celsius) and prepare a baking sheet with either aluminum foil or parchment paper. This will go atop a wire rack on the baking sheet to permit air to circulate all around the wings, allowing them to bake evenly.
2. In a big mixing bowl, add together the harissa paste, olive oil, honey, lemon juice, smoked paprika, garlic powder, onion powder, salt, black pepper, and cumin. Mix until a smooth marinade is formed.
3. Add the bowl and toss the chicken wings in it until they are thoroughly coated with the marinade. Make sure each piece is covered evenly.
4. Place the marinated wings in a single layer on the wire rack, making sure they are spaced evenly and not touching for the best cooking results.
5. If time permits, the wings can sit in the refrigerator for at least 30 minutes for better flavor.
6. In a preheated oven, bake the wings for approximately 40 to 45 minutes, flipping them halfway through the cooking time so that both sides are cooked evenly.
7. Ensure the chicken is done by checking that it has reached an internal temperature of 165°F (7
3.9°C) and that all the skin is golden brown and crispy.
8. If you want, you can switch the oven to broil for the last 2-3 minutes of cooking time for extra crispy skin, but keep a close eye on the skin during this broiling phase to ensure it doesn’t burn.
9. Take the wings from the oven and allow them to rest for a few minutes before serving.
10. Serve the harissa chicken wings hot. They can be served with lemon or fresh herbs, if you like that sort of thing. I think it’s a bit of a garnish. I think the wings are good winging it in front of the TV without any garnish whatsoever.
Equipment Needed
1. Oven
2. Baking sheet
3. Aluminum foil or parchment paper
4. Wire rack
5. Large mixing bowl
6. Measuring cups
7. Measuring spoons
8. Tongs
9. Instant-read thermometer
FAQ
- Q: Can I use a different type of chicken besides wings?Yes, this marinade of harissa works well on thighs or drumsticks of chicken. If using, adjust cooking time accordingly.
- Q: What if I can’t find harissa paste?A: Replace with a blend of chili paste, cumin, and garlic—if you can’t find either chili paste or garlic in your local grocery store, you can substitute with the following ratio: 1/4 cup of hot sauce (like Frank’s RedHot) plus a pinch of cumin and a clove of garlic finely chopped.
- Q: How can I make these wings spicier?A: Increase the heat by adding a bit more harissa paste or a pinch of cayenne pepper.
- Q: Is there a way to make the wings less spicy?You can decrease the volume of harissa paste you use, and increase the amount of honey you use. You could also just add some more honey if you want to keep your harissa proportions the same. Honey mellows the flavor of harissa, making for a more pleasant experience if you’re someone who dislikes intense spice.
- Q: How long should I marinate the chicken wings?For maximum flavor absorption, marinate for at least 2 hours, or ideally overnight.
- Q: Can these wings be grilled instead of baked?A: For sure, grilling will give a smoky flavor. Work it over medium heat until it’s done and totally crisp.
- Q: How do I store and reheat leftover wings?A: Keep in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F for about 10-15 minutes.
Substitutions and Variations
Harissa paste: If you don’t have harissa paste on hand, you can use sriracha or chili garlic sauce for a different type of heat.
Olive oil: For a similar cooking effect, substitute with avocado oil or grapeseed oil.
Maple syrup can be used in place of honey, and it will provide a somewhat different sweetness.
Lemon juice: If you want a different citrus flavor, use lime juice instead of lemon juice.
Smoked paprika: Use regular paprika or chipotle powder for a different smoky flavor.
Pro Tips
1. Marinade Time: For maximum flavor, marinate the chicken wings for at least 2 hours or overnight in the refrigerator. This will help infuse the wings with the robust flavors of the harissa and spices.
2. Dry the Wings: Before marinating, pat the wings dry with paper towels. Removing excess moisture helps the marinade adhere better and promotes crispier skin during baking.
3. Uniform Size: Try to use chicken wings of similar size to ensure even cooking. If some pieces are noticeably larger, you might need to adjust the cooking time slightly.
4. Air Circulation: Ensure proper spacing between each wing on the wire rack. This promotes even cooking and allows the hot air to circulate, resulting in crispier skin.
5. Extra Glaze: Reserve a small amount of the marinade (before coating raw chicken) and brush it onto the wings during the last 5 minutes of baking for an extra layer of flavor and a glossy finish.
Harissa Chicken Wings Recipe
My favorite Harissa Chicken Wings Recipe
Equipment Needed:
1. Oven
2. Baking sheet
3. Aluminum foil or parchment paper
4. Wire rack
5. Large mixing bowl
6. Measuring cups
7. Measuring spoons
8. Tongs
9. Instant-read thermometer
Ingredients:
- 2 pounds chicken wings, separated into drums and flats
- 1/4 cup harissa paste
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
Instructions:
1. Set your oven to 400 degrees Fahrenheit (200 degrees Celsius) and prepare a baking sheet with either aluminum foil or parchment paper. This will go atop a wire rack on the baking sheet to permit air to circulate all around the wings, allowing them to bake evenly.
2. In a big mixing bowl, add together the harissa paste, olive oil, honey, lemon juice, smoked paprika, garlic powder, onion powder, salt, black pepper, and cumin. Mix until a smooth marinade is formed.
3. Add the bowl and toss the chicken wings in it until they are thoroughly coated with the marinade. Make sure each piece is covered evenly.
4. Place the marinated wings in a single layer on the wire rack, making sure they are spaced evenly and not touching for the best cooking results.
5. If time permits, the wings can sit in the refrigerator for at least 30 minutes for better flavor.
6. In a preheated oven, bake the wings for approximately 40 to 45 minutes, flipping them halfway through the cooking time so that both sides are cooked evenly.
7. Ensure the chicken is done by checking that it has reached an internal temperature of 165°F (7
3.9°C) and that all the skin is golden brown and crispy.
8. If you want, you can switch the oven to broil for the last 2-3 minutes of cooking time for extra crispy skin, but keep a close eye on the skin during this broiling phase to ensure it doesn’t burn.
9. Take the wings from the oven and allow them to rest for a few minutes before serving.
10. Serve the harissa chicken wings hot. They can be served with lemon or fresh herbs, if you like that sort of thing. I think it’s a bit of a garnish. I think the wings are good winging it in front of the TV without any garnish whatsoever.
