Fiery Harissa Wings

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Buh-Bye Buffalo and HELLO harissa! These hot wings have all the zip of the classic and then some. Forget what you know about dipping sauce, mayo, and whatever pareve cheese-like add-in, we have a healthy and creamy Tahini Dipping Sauce loaded with flavor and zero substitutions.

Save some time by using a store-bought harissa. Or make your own with our homemade Harissa recipe.

And yes, you can fry in evoo. But there are a couple of things to keep in mind: use only high quality extra virgin olive oil (we like Colavita), keep oil at/under 360°F, and monitor oil temperature as you’re frying (using a deep fry thermometer).

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings

Ingredients

Tahini Dipping Sauce:

  • ½ cup tahini (if your tahini is very thick, add a couple of tablespoons of warm water to thin it out)
  • 2 teaspoons lemon juice
  • 1 tablespoon sumac
  • 1 tablespoon za’atar
  • 2 tablespoons extra virgin olive oil, such as Colavita extra virgin olive oil
  • ½-1 teaspoon kosher salt, to taste

Harissa Wings:

  • 2 pounds chicken wings, separated into 2 pieces
  • ⅓ cup harissa, store-bought or homemade
  • 3 tablespoons tahini
  • 2 teaspoons lemon juice
  • 2 cups plus 2 tablespoons extra virgin olive oil, like Colavita extra virgin olive oil
  • Garnish: sesame seeds, chopped scallions and lemon slices

Preparation

Dipping Sauce:

1. Whisk tahini, lemon juice, sumac, za’atar, and evoo together in a small bowl. Set aside.  If too thick thin with water or more lemon juice.

Harissa Wings:

1. Preheat oven to 400°F, line a baking sheet with aluminum foil.

2. Pat wings dry with paper towels and place on prepared baking sheet. Season with salt and pepper.

3. Roast wings in a 400°F oven for 15 minutes.

4. In a large bowl, whisk harissa, tahini, lemon juice, and 2 tablespoons evoo together.

5. Pour 2 cups of evoo in a heavy frying pan, fitted with a deep fry thermometer, and place over medium heat. Once evoo reaches 360°F, fry wings, in batches, for 3 minutes, until crispy and brown. If you don’t have a thermometer, place the handle of a wooden spoon in the hot oil. If bubbles form around the spoon, your oil is hot.

6. Toss hot wings in harissa sauce and transfer to a serving platter. Sprinkle with sesame seeds and garnish with scallions and lemon slices. Serve with Tahini Dipping Sauce.