Ingredients
Scale
- 2 pounds chicken wings, separated at the joints and tips discarded
- 3 tablespoons harissa paste
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon honey (optional for sweetness)
- Chopped fresh cilantro or parsley, for garnish
Instructions
- Begin by heating your oven to 425°F (220°C) and prepare a baking sheet by lining it with parchment paper. Place a cooling rack on top to allow the wings to crisp up nicely.
- In a mixing bowl, whisk together the harissa paste, olive oil, garlic powder, onion powder, smoked paprika, sea salt, black pepper, and honey if you desire a hint of sweetness. Stir until the mixture is smooth and well-blended.
- Introduce the chicken wings to the bowl and thoroughly coat them in the spicy mixture, ensuring each wing is generously covered.
- Lay the wings out in a single layer on the cooling rack set over the baking sheet. Bake them in the preheated oven for 40-45 minutes, turning them halfway through the cooking time to achieve an even crispiness.
- Once done, take them out of the oven and allow them to rest for a few minutes. Finish by sprinkling with fresh cilantro or parsley before serving.
Notes
- For an added crunch, consider broiling the wings for an extra 2-3 minutes after baking.
- A splash of fresh lemon juice right before serving can elevate the flavor with a refreshing zest.
- Feel free to swap out harissa for your preferred hot sauce to explore new taste sensations.
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: North African
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: Sea salt to taste
- Fat: 25g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 2g
- Fiber: N/A
- Protein: 25g
- Cholesterol: N/A