Name: Harissa Grilled Chicken Wings
Cuisine: African
Ingredients: 3 pounds chicken wings; 2 teaspoons kosher salt; 2 tablespoons , ground; 6 tablespoons unsalted butter, melted; 1 tablespoon; 1 tablespoon apple cider vinegar; 1 tablespoon honey

All Recipes

Harissa Grilled Chicken Wings

Chicken wings are a perfect game day dish, and our winning strategy scores with bold flavor! A quick toss in a

Harissa

dry rub followed with a saucy glaze combining butter, lemon paste, vinegar and honey brings the platter to the table without much fuss and they are absolutely delicious. The toasty exotic flavor of Harissa has mild smoky heat that goes well with all your favorite dipping sauces. Grilling gives that great char flavor and their moist, meaty texture is always a crowd pleaser. Buffalo and blue cheese have met their match!

Ingredients

3 pounds chicken wings
2 teaspoons kosher salt
2 tablespoons

Harissa

Harissa

Harissa is popular throughout North Africa and is used liberally in their cuisine. The blend is robust with rich flavors, a hint of citrus and chile heat. The heat level of Harissa b...

, ground
6 tablespoons unsalted butter, melted
1 tablespoon

Meyer Lemon Paste - Cumin Garlic

Meyer Lemon Paste - Cumin Garlic

Save BIG on Cumin-Garlic Lemon Paste! Make a light, bright marinade for fish, chicken or pork. This paste combines perfectly with our Cuban Spice to bring Caribbean flavor to the tab...
1 tablespoon apple cider vinegar
1 tablespoon honey

Preparation

Place the chicken wings in a large bowl, and sprinkle on 1 tablespoon Harissa and the kosher salt. Toss to coat.

Preheat the grill to medium, about 350 degrees F, and oil the grate. While the grill is coming to temperature, whisk together the remaining ingredients to make the sauce.

Arrange the wings on the center of the grate, in a crowded cluster. This will help them stay moist. Cook for 20 minutes total, turning the wings every 5 minutes.

Remove the wings to a clean bowl, and increase the heat to medium high. Pour the sauce over the wings and toss to coat. Return the wings to the grill to crisp the skin, cooking 1-2 minutes per side.

Serve with your favorite dipping sauce and crunchy crudite.