Sticky Harissa Chicken Wings
Published September 18, 2023
Chris Simpson for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Suzie Myers.
- Total Time
- 50 minutes
- Prep Time
- 10 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons extra-virgin olive oil, plus more for greasing the wire rack
2 pounds chicken wings, separated into wingettes and drumettes (flats), if necessary
Coarse kosher salt and freshly ground black pepper
¼ cup harissa paste (see Tip)
2 tablespoons balsamic glaze (or 1 tablespoon balsamic vinegar plus 1 tablespoon honey)
2 tablespoons soy sauce
Nutritional analysis per serving
11 grams carbs; 503 milligrams cholesterol; 969 calories; 30 grams monounsaturated fat; 12 grams polyunsaturated fat; 17 grams saturated fat; 65 grams fat; 1 gram fiber; 1153 milligrams sodium; 80 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 400 degrees. Place an ovenproof wire rack over a sheet pan (or line with parchment paper). Dab a folded-up paper towel with some olive oil and rub it over the wire rack to grease it.
- Step 2
Pat the wings dry and season lightly with salt. Arrange in a single layer on the wire rack and roast until crispy and golden brown, flipping the wings once halfway through for even browning, 35 to 45 minutes.
- Step 3
Meanwhile, in a large heatproof bowl, whisk to combine the harissa, balsamic glaze, soy sauce, 2 tablespoons olive oil, 1 teaspoon salt and 1 teaspoon pepper.
- Step 4
While the wings are still hot, add them to the sauce in the bowl. Toss until glossy and well coated. Allow the wings to sit for a couple of minutes to soak up the sauce before serving.
Harissa, a Tunisian red chile paste, can be found in most supermarkets and online, in spicy and milder forms, even smoky. Its savory, tangy aroma is redolent of garlic and spices. For a sauce that clings to the wings, be sure to buy thick harissa paste, not sauce.
Private Notes
Comments
simple roasted wings can be made that much crispier by starting the oven at 250 degrees for 15-20 minutes, until the fat renders, and then cranking it up too 400-450 till you get golden brown!
Hey Steve, I get that mindset. What I was trying to do here was teach people about a pantry staple in Tunisian cuisine that makes food delicious. Make your own harissa if you want, if that's your journey; it'd be like making your own ketchup for a burger. Not saying that's not a quest worth pursuing, to be clear; I've been known to bake my own hamburger buns. Enjoy.
As a North African, the harissa recipe commentary in these comments is missing the point. There’s something particular about these pastes that is being described in the recipe. Without it, many simple North African meals are not the same. Hobbyist harissa making is certainly neat, but it’s irrelevant to framing of this recipe and frankly how many North Africans eat. There’s a joy to appreciating a Tunisian harissa paste, just as there is a joy to eating certain types of jarred mustard.
This recipe was my first time making wings from scratch and I'll be doing it again. Incredibly easy and the sauce is delicious. Since one of my eaters can be a bit sensitive to chili peppers I reduced the harissa a tad and added a little more soy sauce and balsamic glaze. I have no doubt the sauce would have been just as enjoyable with the original measurements. I'm already considering putting it in another dish as suggested in the recipe.
Wow loved this! I followed the there about a lower temp roast for 20 mins then increased to 425. Wings came out super crispy. I like my sauce a bit sweeter so did two Tbsp of ones and kept everything else the same. This glaze made enough for 1.5 lbs of wings. I would increase it if I had more chicken (the recipe says it’s enough for two pounds).
I have no idea how this recipe could not have five stars! I have made it several times and it’s always a winner. Now it’s a Super Bowl staple, asked for my name.