Finger-licking, lip-smacking, best ever Harissa Chicken Wings! Made with red pepper paste, spices, and the perfect amount of sweetness. Marinate them overnight for the best result.
Generous pinch of saltdepending on how salty the pepper paste is
Pepper to taste
1tbsppure maple syrup
2tbsplemon juice
Instructions
PREP WINGS:
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.
COAT WINGS:
Add the wings to the paste.
Massage for 2-3 minutes.
CHILL WINGS:
Cover the bowl with a lid or plastic wrap.
Chill in the fridge for two hours or up to 24 hours.
BAKE WINGS:
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.
Notes
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).