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spicy chicken wings in harissa sauce

Harissa Chicken Wings

Spicy chicken wings made w/ a sweet & tangy harissa sauce. Wings are brined in buttermilk, fried to crispy perfection and topped with sauce.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Appetizer
Cuisine: African
Servings: 4 people
Calories: 455kcal
Author: Marwin Brown

Ingredients

FOR THE SAUCE

  • ¼ cup Harissa paste
  • ½ tablespoon Lemon juice
  • 1 tablespoon Rice vinegar
  • 1 tablespoon Olive oil
  • ½ tablespoon Honey

FOR THE WINGS

  • 1 lb chicken wings
  • 1 ½ cups corn starch
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 teaspoon Garlic powder

FOR THE MARINADE

  • 2 Cups buttermilk
  • 1 tablespoon kosher salt

Instructions

MAKE THE MARINADE

  • Add Salt to buttermilk and mix well
  • Place chicken and marinade in a ziplock bag and refrigerate for 4 hours

MAKE THE SAUCE

  • Combine all sauce ingredients in a mixing bowl and let rest.

DREDGING THE CHICKEN

  • Remove chicken from the refrigerator and let chicken reach room temperature.
  • Season the corn starch in a mixing bowl with salt, pepper, and garlic powder.
  • Place starch in a paper bag and add the wings. Shake the bag until wings are well coated.
  • Fry wings in a fryer or cast iron skillet for 5-6 minutes at 375 degrees. Remove wings to a cooling rack and let sit for 3-5 minutes.
  • Add back to the fryer and cook another 2 minutes
  • Toss wings in the sauce and serve,

Notes

After coating the chicken in corn starch let them rest for 30 minutes or so. This will help then coating to adhere fully to the wings Adjust the consistency of the sauce to your desired preference

Nutrition

Calories: 455kcal | Carbohydrates: 56g | Protein: 15g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 60mg | Sodium: 2729mg | Potassium: 329mg | Fiber: 1g | Sugar: 9g | Vitamin A: 405IU | Vitamin C: 4.6mg | Calcium: 149mg | Iron: 1mg
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