MOROCCAN HARISSA CHICKEN WINGS
These baked chicken wings are coated in flavorful, mildly spicy harissa, a North-African condiment with a beautiful brick-red color. Tossing the wings with baking powder before cooking produces extra-crispy skin without frying. For larger chicken wings, simply cook them an additional 5 to 10 minutes, until the desired level of crispiness is reached.
Provided by Food Network Kitchen
Categories appetizer
Time 2h40m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Put one-third of the wings in a large bowl, sprinkle with 1 teaspoon baking powder and toss until evenly coated. Use tongs to spread the wings on a wire rack set over a rimmed baking sheet. Repeat with the remaining chicken wings and baking powder in two batches. Liberally sprinkle both sides of the wings with salt and pepper and refrigerate for at least 1 hour, or preferably overnight.
- Preheat the oven to 450 degrees F. Meanwhile, make the harissa: Tear open the chiles and discard the seeds. (You may leave the seeds in if you prefer a spicy harissa.) Tear the chiles into large pieces and place them in a medium bowl. Pour 4 cups boiling water over the chiles and let stand until softened, about 20 minutes.
- Put the coriander and cumin seeds in a small skillet and cook, swirling often, over medium heat, until the seeds are fragrant and lightly toasted, 2 to 3 minutes. Transfer the spices to a blender, add the oil, garlic, lemon juice and 1 tablespoon kosher salt, then puree until smooth. Using tongs, add the chiles to the blender along with 1 cup of their soaking liquid (discard the rest) and puree until very smooth, about 2 minutes on high. Season the harissa with pepper and set aside while you finish the wings.
- Bake the wings, turning once halfway through, until golden brown and cooked through, 40 to 45 minutes.
- For the salad: Use a vegetable peeler to remove the zest from 1 orange, avoiding the white pith, and cut it into very thin strips; transfer to a medium bowl. Using a knife, remove the white pith from both oranges, then cut the fruit crosswise into 1/4-inch-thick rounds. Add the orange rounds to the bowl along with the olives, mint and oil and toss to combine. Slice the radishes into thin wedges and toss with the orange mixture; let stand for 15 minutes.
- Transfer the hot wings to a large bowl and pour 1 1/2 cups of the harissa over, tossing to coat evenly. Transfer the wings to a platter and serve with the orange, olive and radish salad on the side. Serve the remaining harissa on the side for dipping or reserve for another use.
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Azim KaFy
[email protected]I will definitely be making these wings again. They were so good!
DANISH BABA
[email protected]These chicken wings were a hit at my party! Everyone loved them.
Rao Naeem
[email protected]These wings were delicious and so easy to make. I'll definitely be making them again.
Yasrib Arafat
[email protected]I loved the crispy skin on these wings and the harissa marinade was the perfect amount of heat.
Dae Dae
[email protected]These wings were amazing! The harissa marinade was so flavorful and the chicken was cooked perfectly. I will definitely be making these again soon.
Gwen Hudson
[email protected]The chicken wings were a bit dry, but the harissa marinade was delicious. I think I'll try adding some more oil to the marinade next time.
Aijaz Bhatti
[email protected]These wings were a little too spicy for me, but my husband loved them. He said they were the best chicken wings he's ever had.
Meer Uzair
[email protected]I'm not a huge fan of spicy food, but these wings were still really good. The harissa marinade had a nice flavor and the chicken was juicy.
D.J. Hill
[email protected]These chicken wings were delicious! The harissa marinade was so flavorful and the chicken was cooked perfectly.
Arun Ghimire
[email protected]I loved the crispy skin on these wings and the harissa marinade was the perfect amount of heat. Will definitely be making these again!
Alan Kim
[email protected]These wings were so easy to make and they turned out so flavorful. I will definitely be making these again and again.
Savon Adams
[email protected]The chicken wings were a bit dry, but the harissa marinade was delicious. I think I'll try grilling them next time instead of baking them.
Suryadev Nayak
[email protected]These wings were a little too spicy for my taste, but my husband loved them. I think next time I'll use less harissa.
hasinur islam
[email protected]I followed the recipe exactly and the chicken wings turned out perfect. They were crispy, juicy, and had a delicious harissa flavor.
Chase Glenn
[email protected]These wings are amazing! The harissa marinade is the perfect blend of sweet and spicy. I will definitely be making these again.
Wonder Tshabalala
[email protected]I've made these wings several times now and they're always a crowd-pleaser. The harissa marinade is so flavorful and the chicken always comes out perfectly cooked.
Sariyah Millican
[email protected]These chicken wings were a hit at my party! They were perfectly crispy on the outside and juicy on the inside. The harissa marinade gave them a wonderful flavor that everyone loved.