Sticky Harissa Chicken Wings
Published Sept. 19, 2023
- Total Time
- 50 minutes
- Prep Time
- 10 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons extra-virgin olive oil, plus more for greasing the wire rack
- 2pounds chicken wings, separated into wingettes and drumettes (flats), if necessary
- Coarse kosher salt and freshly ground black pepper
- ¼cup harissa paste (see Tip)
- 2tablespoons balsamic glaze (or 1 tablespoon balsamic vinegar plus 1 tablespoon honey)
- 2tablespoons soy sauce
Nutritional analysis per serving (4 servings)
969 calories; 65 grams fat; 17 grams saturated fat; 0 grams trans fat; 30 grams monounsaturated fat; 12 grams polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 9 grams sugars; 80 grams protein; 1153 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 400 degrees. Place an ovenproof wire rack over a sheet pan (or line with parchment paper). Dab a folded-up paper towel with some olive oil and rub it over the wire rack to grease it.
- Step 2
Pat the wings dry and season lightly with salt. Arrange in a single layer on the wire rack and roast until crispy and golden brown, flipping the wings once halfway through for even browning, 35 to 45 minutes.
- Step 3
Meanwhile, in a large heatproof bowl, whisk to combine the harissa, balsamic glaze, soy sauce, 2 tablespoons olive oil, 1 teaspoon salt and 1 teaspoon pepper.
- Step 4
While the wings are still hot, add them to the sauce in the bowl. Toss until glossy and well coated. Allow the wings to sit for a couple of minutes to soak up the sauce before serving.
- Harissa, a Tunisian red chile paste, can be found in most supermarkets and online, in spicy and milder forms, even smoky. Its savory, tangy aroma is redolent of garlic and spices. For a sauce that clings to the wings, be sure to buy thick harissa paste, not sauce.
Private Notes
Comments
simple roasted wings can be made that much crispier by starting the oven at 250 degrees for 15-20 minutes, until the fat renders, and then cranking it up too 400-450 till you get golden brown!
Hey Steve, I get that mindset. What I was trying to do here was teach people about a pantry staple in Tunisian cuisine that makes food delicious. Make your own harissa if you want, if that's your journey; it'd be like making your own ketchup for a burger. Not saying that's not a quest worth pursuing, to be clear; I've been known to bake my own hamburger buns. Enjoy.
As a North African, the harissa recipe commentary in these comments is missing the point. There’s something particular about these pastes that is being described in the recipe. Without it, many simple North African meals are not the same. Hobbyist harissa making is certainly neat, but it’s irrelevant to framing of this recipe and frankly how many North Africans eat. There’s a joy to appreciating a Tunisian harissa paste, just as there is a joy to eating certain types of jarred mustard.
I loved the simplicity of this dish. Quick and easy. I opted to use an air fryer, crisping the wings with a seasoned potato starch. I used Belazu Rose Harissa paste, purchased on Amazon. Only used a total of 1 Tbsp of olive oil. Did not add any additional salt and used Tamari as my soy sauce. Loved this recipe!! Will definitely make it again.
Made this during pandemic, and now I’m addicted to it along with my friends . Perfect for these wings. https://www.allrecipes.com/recipe/223301/chef-johns-harissa-sauce/
Made these tonight- the only thing I tweaked was, after tasting the sauce, I thought it needed a hint of sweet to balance the heat. I added about a TBS of honey. They were very tasty- I paired it with a Taziki dipping sauce. I’d make again, but I wonder if they’d level up if I broiled them for a minute or 2 after they were sauced.