Moroccan Harissa-Glazed Chicken Wings
Spicy, tender, and crispy, these chicken wings are marinated with a delicious homemade harissa paste.
Ingredients
- 2 lbs chicken wings
- 4-6 oz dried chiles dealer’s choice
- ¼ cup roasted red pepper canned
- 1 tbsp oil
- 1 lemon juice and zest
- 1 tbsp white wine vinegar
- 1 tbsp tomato paste
- 2 tsp smoked paprika
- 1 tsp cumin
- 4 cloves garlic minced
- salt to taste
Instructions
- First, saute garlic with some oil over the stove until golden.
- Soak dried chiles in a bowl with boiling water for 15 minutes, covered. Once rehydrated, remove seeds and stems.
- Add all ingredients except for chicken wings into food processor and process until a smooth paste.
- Marinate chicken wings with half of the harissa sauce for 3-5 hrs or overnight and set aside the rest.
- Preheat air fryer to 400 degrees. Air fry for 10 minutes, then coat with remaining harissa, flip, and air fry for another 10-12 minutes or until cooked through.
Notes
Note that you can choose the type(s) of chiles based on your preferred level of spiciness.
Also note that this recipe requires an air fryer but you can just as easily use the barbecue.
We served our wings with a dipping sauce of sour cream, lemon, and sumac.