The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
Finger-licking, lip-smacking, best-ever baked harissa wings! They’re bold, spicy, and utterly addictive. They’re your new favorite way to elevate your wing game!
This recipe makes four servings and costs approximately $7.81 to make. That’s just $1.96 per serving.
Let’s talk about serving up these delightful harissa wings. Picture this: you’ve got your platter all set, these glistening wings front and center, just waiting to be devoured.
Whether you’re hosting a casual get-together or having a cozy night in, these Harissa Wings will steal the show. Just imagine those crispy, golden wings, all dressed up in a luscious coat of red pepper paste, a dash of olive oil, and a symphony of spices – cayenne for a little kick, garlic powder, ground cumin, dried mint, oregano, and even a touch of smoky paprika and fennel to add that extra oomph.
And here’s the secret ingredient – a drizzle of pure maple syrup and a zingy squeeze of lemon juice to tie it all together. These wings are begging to be the life of your party, whether it’s a laid-back gathering or a cozy night in. So, take a bite, and let the flavors dance on your taste buds – it’s like a little party in your mouth!
Ingredients and Estimated Cost:
- 1.5 lb wings – $5.97
- 2 tbsp red pepper paste – $0.60
- 1 tbsp olive oil – $0.14
- ¼ tsp cayenne – $0.31
- ½ tsp garlic powder – $0.02
- ½ tsp ground cumin – $0.01
- ½ tsp dried mint – $0.21
- ½ tsp dried oregano – $0.06
- ¼ tsp smoked paprika – $0.06
- ⅛ tsp fennel powder – $0.07
- 1 tbsp pure maple syrup – $0.28
- 2 tbsp lemon juice – $0.08
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in July 2023.
How To Make Harissa Wings
*For complete recipe instructions, see the recipe card below.
- Prepare the wings by rinsing them under cold water, and pat dry with paper towels for crispiness.
- Mix hot pepper paste, olive oil, garlic powder, cumin, mint, oregano, paprika, fennel powder, maple syrup, lemon juice, salt, and pepper in a large mixing bowl. Mix to form a paste. Taste and season with salt.
- Add wings to the paste, massaging for 2-3 minutes.
- Cover the bowl with a lid or plastic wrap. Refrigerate for 2-24 hours.
- When ready, arrange the wings spaced out on a baking sheet. Bake at 400°F for 25-30 minutes until they reach 165°F internally.
- Serve with your preferred dip.
Recipe Variations and Substitutions
- Citrus Variations: Replace the lemon juice with lime or orange juice for a different citrusy flavor profile.
- Extra Heat: Increase the cayenne or add a finely chopped fresh chili for an extra spicy kick.
- Tahini Creaminess: Mix tahini into the harissa paste for a creamy and nutty flavor addition.
- Nutty Crunch: Incorporate crushed nuts, such as almonds or cashews, into the paste for added texture and richness.
- Vegetarian Option: Substitute the wings with cauliflower florets for a vegetarian version of harissa-spiced cauliflower.
Serving and Storage Tips
SERVE: Serve these delectable harissa wings as a flavorful appetizer or main dish. Offer them plain or with a cooling yogurt dip on the side. Garnish with fresh herbs for an appealing presentation.
STORE: To store leftover harissa wings, allow them to cool completely, then place them in an airtight container. Store in the refrigerator for up to three days.
FREEZE: Place the cooled wings in a freezer-safe container or zip-top bag for more extended storage. Label with the date and freeze for up to 2-3 months.
THAW: When ready to enjoy frozen wings, transfer them to the refrigerator to thaw slowly. This prevents moisture loss and maintains the flavor and texture. Allow several hours or overnight for thorough thawing.
REHEAT: To reheat the wings, preheat the oven to 350°F. Arrange the wings on a baking sheet and heat for 10-15 minutes or until warm. This helps to restore their crispiness and flavor. Alternatively, you can use a microwave for quicker reheating, but the wings may not be as crispy.
More Chicken Recipe
- Easy Baked Chicken and Zucchini Recipe
- Chinese Chicken and Broccoli
- Greek Chicken with Lemon and Feta
- Quinoa Chicken Soup
- Gluten-Free Chicken Meatballs
- Chicken Shawarma Collard Wraps with Yogurt Dill Sauce
- Sheet Pan Chicken and Vegetables
- Ginger Chicken Skewers
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- 1.5 lb wings
- 2 tbsp red pepper paste
- 1 tbsp olive oil
- ¼ tsp cayenne
- ½ tsp garlic powder
- ½ tsp cumin
- ½ tsp dried mint
- ½ tsp dried oregano
- ¼ tsp smoked paprika
- ⅛ tsp fennel powder
- Generous pinch of salt depending on how salty the pepper paste is
- Pepper to taste
- 1 tbsp pure maple syrup
- 2 tbsp lemon juice
- Wash the wings well with cold water. Dry each wing with a paper towel. This will ensure each wing will get nice and crispy.
MAKE HARISSA PASTE:
- Add the hot pepper paste, olive oil, garlic powder, cumin, mint, oregano, paprika, fennel powder, maple syrup, lemon juice, salt, and pepper in a large mixing bowl.
- Mix well until a thick paste/sauce forms. Season with salt to taste. It should be pungent.
- Add the wings to the paste.
- Massage for 2-3 minutes.
- Cover the bowl with a lid or plastic wrap.
- Chill in the fridge for two hours or up to 24 hours.
- Move the oven rack to the middle position.
- Preheat oven to 400℉.
- Transfer the wings to a nonstick baking sheet or line a sheet pan with parchment paper when ready.
- Place each wing about ½ inch apart. If you place them too close, they will steam and not be crispy.
- Bake for 25-30 minutes or until the internal temperature reaches 165℉.
- Enjoy with your favorite dipping sauce.
- If you use a dark sheet pan, lower the heat to 375°F and continue to bake for 25-30 minutes or until internal temperature reaches 165°F.
- I used Turkish Hot red pepper paste. Feel free to use sweet red pepper paste and add Cheyenne pepper (add the desired amount).