Grilled Harissa Chicken Wings

Grilled chicken wings tossed in a homemade harissa hot sauce, served alongside a cool and creamy tahini yoghurt dip.

These grilled harissa wings offer a bold twist on classic BBQ wings. Coated in a delicious harissa honey sauce, these wings are smoky, spicy, and deliver just the right amount of tang and sweetness.

Harissa is a North African chili paste made from soaked and blended red chilies, mixed with garlic and spices. It has a beautiful garlicky and smoky flavor, with just a little hint of citrus and sweetness, and is incredibly versatile: I’ve seen it used in marinades, glazes, and even dips. But for this recipe, we’ll be using it as the main ingredient in our homemade wing sauce.

The hot sauce for these wings is made with store-bought harissa paste, mixed with a bit of honey, lemon juice, and fresh coriander. It gives us the perfect blend of sweet, heat and acidity to makes these wings so addictive.

Grilled Harissa Chicken Wings

Grilled chicken wings tossed in a homemade harissa hot sauce, served alongside a cool and creamy tahini yoghurt dip.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings 2

Ingredients

  

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• 8 chicken wings
• 2 tbsp olive oil

Dry Rub

• 1 tbsp Aleppo chilli flakes
• 2 tbsp smoked paprika
• ½ tbsp garlic powder
• ½ tsp ground cumin
• 1 tbsp brown sugar
• 1 tbsp coarse salt
• ½ tbsp ground black pepper

Harissa Sauce

• 6 tbsp harissa paste
• 4 tbsp honey
• 1 lemon juice of
• 1 tbsp red wine vinegar
• 1 tbsp fresh coriander roughly chopped
• coarse salt to taste

Garnish

• 1 tbsp Aleppo chilli flakes
• 1 tbsp unsalted peanuts toasted and roughly chopped
• 1 tbsp fresh coriander roughly chopped
• 1 tsp chillies

Tahini Sauce

• 1 cup tahini
• ⅓ cup Greek yoghurt
• ½ lemon juice of
• 2 cloves garlic minced
• ½ tsp water
• 1 tbsp olive oil
• ½ tsp sumac

Instructions

 

Harissa Sauce

• In a small saucepan, combine the harissa, honey, lemon juice, and red wine vinegar. Whisk to combine and bring to a simmer for 5-10 minutes until the sauce starts to thicken.
• Add the harissa sauce and chopped coriander to a food processor. Blend until it forms a rough paste. Season and set aside at room temperature until needed.

Tahini Sauce

• Whip together the tahini and yoghurt until smooth. Stir in the lemon juice, garlic, and water until well combined.
• Leave in the fridge until ready to serve. When serving, top with a drizzle of olive oil and a sprinkle of sumac

Wings

• Combine the rub ingredients in a small bowl
• Pat the wings dry with paper towels before applying a thin coat of olive oil to them.
• Toss the wings in the rub, coating the wings generously and evenly.
• Fire up your grill to medium-high with a 2-zone grilling setup, and toss a wood chunk or two on the coals. Apply a thin layer of oil to the grill grates.
• Once the grill has warmed up, place the wings on the indirect side of the grill. Close the lid with the vents set to half-open, and cook for 20 minutes, moving the wings around after 10 minutes to ensure they cook evenly.
• Move the wings over the direct heat of the coals, turning regularly. Cook until they have a nice char and colour, and remove from the grill.
• In a large bowl, toss the wings in the harissa sauce until evenly coated.
• To serve, top with Aleppo pepper, toasted peanuts, chopped coriander and chilies. Serve alongside the tahini yogurt dip.

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