Description
These Savory Harissa Honey Chicken Wings offer a perfect balance of sweet, spicy, and tangy flavors. Marinated in a blend of fiery harissa paste, natural honey, fresh garlic, and lemon juice, then oven-baked until crispy and caramelized, these wings make an irresistible appetizer or game-day snack.
Ingredients
Scale
Chicken Wings
- 2 pounds Fresh Chicken Wings (about 24 to 30 wings)
Marinade
- 1/4 cup Harissa Paste (adjust based on heat preference)
- 1/4 cup Honey (preferably pure honey)
- 2 tablespoons Olive Oil
- 3-4 cloves Garlic, minced
- 2 tablespoons Lemon Juice, freshly squeezed
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Black Pepper, freshly ground
Instructions
- Prepare the Chicken Wings: If the wings are whole, separate them into flats and drumettes. Rinse them under cold water and pat dry thoroughly with paper towels to ensure the marinade adheres well.
- Make the Marinade: In a large mixing bowl, whisk together the harissa paste, honey, olive oil, minced garlic, lemon juice, salt, and black pepper until smooth and well combined.
- Coat the Wings: Add the cleaned chicken wings to the marinade and toss them thoroughly until each wing is evenly coated with the mixture.
- Marinate: Cover the bowl tightly with plastic wrap or transfer the wings and marinade to a sealable plastic bag. Refrigerate for at least 30 minutes, ideally between 2 to 4 hours to allow the flavors to penetrate.
- Preheat the Oven: Heat your oven to 425°F (220°C). Line a baking sheet with aluminum foil and place a wire rack on top for even cooking and crispiness.
- Arrange Wings on Rack: Remove the wings from the refrigerator and arrange them in a single layer on the wire rack, ensuring they are not crowded.
- Bake: Bake the wings for 25 to 30 minutes, flipping them halfway through for even browning and cooking.
- Broil for Crispiness: For an extra crispy finish, switch your oven to broil and cook the wings for an additional 3 to 5 minutes. Keep a close eye to prevent burning.
- Rest the Wings: Take the wings out of the oven and let them rest for a few minutes to allow juices to redistribute.
- Serve: Serve the wings hot, garnished with chopped fresh herbs and accompanied by your favorite dipping sauces for an irresistible treat.
Notes
- For spicier wings, increase the amount of harissa paste or add a pinch of cayenne pepper to the marinade.
- Ensure wings are patted dry before marinating to achieve a crispier skin.
- Using a wire rack during baking helps excess fat drip off and promotes even cooking.
- Marinating longer overnight enhances flavor but 30 minutes is sufficient for a quick meal.
- Keep an eye during the broiling step to avoid burning, as ovens vary.
