Sticky Harissa wings are by far my new favourite flavour of wings. They are bold, spicy, easy to make and I just cannot get enough of them.
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The spice form the harissa is perfectly balanced by the tanginess of the lime and the sweetness of the lemon. It is such a simple sauce with a bold flavour.
Harissa paste is definitely something I like to cook with a lot. It always delivers great flavour with minimal work so it’s the perfect ingredient for a weeknight meal such as my harissa seabass and roasted vegetables.
To get the wings crunchy without using any oil, I like to bake them in a dry rub. The rub consists of a mixture of flour, cornflour and spices. If you don’t have any cornflour you could just use flour, but I highly recommend finding some as it makes a huge difference when it comes to keeping the wings crispy and juicy.
For the sticky sauce you only need a total of four ingredients: honey, harissa, light soy sauce and lime juice. Make sure to use light soy sauce so as not to overpower the flavour of the harissa. Make sure to taste the taste as you are mixing it so as to adjust the spice level to your preference.
These sticky harissa wings can be served as an appetiser or as the star of a main dish. I love serving them with some chips and some fresh chilli flakes for an extra kick. Alternatively you could also serve them as part of a wings platter along with my mango and sweet chilli wings.
These wings are best served straight off the stove covered in sauce.
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Sticky Harissa Wings
Equipment
- Cooking brush
Ingredients
- 10 Wings
- 25 g Cornflour
- 30 g Plain Flour
- 10 g Cumin
- 5 g Chilli Powder
- 5 g Garlic Granules
- 5 g Salt
The Sauce
- 100 g Honey
- 30 ml Light Soy Sauce
- 50 g Harissa Paste
- 1/2 Lime
Instructions
- Preheat oven to 190C
- In a bowl mix the cornflour, flour, salt, chilli powder, garlic granules and cumin
- Pat your wings dry and toss them in to the dry mix you just made
- Make sure every wing is covered in the rub
- Place wings on a lined baking tray and bake for 15 minutes
- Flip the wings and bake the other side for 15 minutes
- In a pan on high heat combine the honey, soy sauce, harissa paste and the juice of half a lime
- Stir to get a smooth mix and take it off the heat once it starts to bubble up
- After the wings have been baking for 30 minutes brush them with a thin layer of the sauce and return to the oven
- Bake for a further 5-10 minutes depending on how long they take the be completely cooked.
- Toss the wings in the leftover sauce and serve hot, garnish with chopped chillies and serve hot.
Notes
These were so sticky and lovely 😍