Sticky Harissa Chicken Wings Recipe (2024)

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.

Dear Mari,Harissa is not a shortcut —it's an intangible cultural heritage: https://ich.unesco.org/en/RL/harissa-knowledge-skills-and-culinary-and-social-practices-01710

Better than buying harissa....so easy to make it. Just make it. Also, while you're at it, preserved lemons. That is being a 'good home cook'. This recipe, it's nice, but it's a shortcut (i'm all for shortcuts, and would do this in a pinch, but if you can plan ahead...make your own harrissa. Where to get a recipe? Well the google is yr friend, but also try Paula Wolfert's versions, or even better, David Tania' (hey! he's an NYT writer, so it's prob in the cooking archive)

Trader Joe’s sells a Harissa paste they claim to be authentic Tunisian. The label says “product of Tunisia”. Eric, is it the real deal?

I just ordered the Zwita Harissa paste - I’ll be making the wing recipe as soon as it arrives! Wish me luck - I’ll post my feedback…looking forward to making the recipe.

I've tried that one! Go for it.

Maybe a silly question… if I wanted to try this with salmon, should I brush the sauce on after as the recipe suggests with wings or use it more as marinade?

Le Phare Du Cap Bon and Belazu Rose harissa are quite good, and come well recommended by Middle Eats and Yotam Ottolenghi respectively. I’ve made harissa myself, and I prefer these two. Making harissa from scratch with no shortcuts might involve drying your own tomatoes and marinating them in olive oil, and then roasting your own peppers and marinating them too.

Nice tip. Thanks!

This was spicier than I was expecting but in the best possible way. I made the balsamic glaze and might have skewed it a bit sweeter than advised. Seasoned with smoked salt. Recommend that change. Was absolutely delicious. Would make again.

No, I'm sorry but that won't work.

To all those questioning whether to make their own harissa paste, to make an authentic one takes forever and requires hard to get ingredients. I recently made this with the Zwita paste made by the people mentioned in the article (relatively easy to find in Houston since that's where they are based, but easy enough to get online) and I totally understood what Eric Kim meant in the accompanying article. This is a case where store-bought is not just fine, it's preferable.

Thank you @eric.Kim — as one who enjoys both a project and an experience — this recipe is either a starting point or a destination. Appreciated.

For all the people of culture out there, who like spice, reading this note…it is not spicy. It’s tangy. It zings. It’s not making your nose run. Just FYI. These are decently elevated wings. I used “spicy” harissa by Mina you can get at organic stores. I especially enjoyed this for the method of cooking, which I’ll take with me. The wings end up looking beautiful.

OMG! So easy and so good. Definitely low-sodium soy sauce and no added salt.

Took Sam’s advice from the comments— roasted at 250 for 15 mins, THEN cranked up the heat. Excellent!

just made these - yum! I used smoky harissa paste Zwita. Roasted the wings using the low roast 250 degree, finish on 450 high method per another reviewer. Didn't have balsamic vinegar so used 1T RW vinegar mixed w/2t of maple syrup as a substitute (per Google) & 1T agave for the glaze. The coating/sauce is GREAT! Wings should've been seasoned (S&P) before roasting, and for longer. Rushed the roasting. Wings were chewy, could've been crispier & needed seasoning on the meat. Will try w/salmon!

This is absolutely delicious. My new go to marinade or glaze on chicken, squash, veggies. Eric makes THE best sauces and marinades

Made using Trader Joe harissa which was just spicy enough to make the wing interesting. Next time will use drummies only or thighs as the flappers were too messy.

Made with Trader Joe’s harissa. I thought the wings were spicy. Others didn’t. Unlikely I will make again. They were good but not great.

This base recipe works well with any number of toppings. My husband had harissa and I used sweet thai chili.

Made this tonight for my 3 boys (ages 13, 10, and 7). Used the Zwita harissa mentioned in the article (actually read the article immediately googled Zwita and ordered the 3 pack!). Instead of wings I used full sized chicken drumsticks. Before tossing the cooked drumsticks in the sauce I drizzled over some roasted tofu and cauliflower for myself. Everyone had a fantastic dinner. Saved the leftover sauce for the boys to put in whatever their heart desires. We will definitely make this again.

Absolutely delicious! My family thought so too. Used Belazu Rose Harissa (thanks Ottolenghi) and 2 Tbsp honey. This harissa is available via Amazon or Walmart online. I know, I know, Amazon is killing us, however this rose harissa is so difficult to find and so yummy, I had to do it. We ate the wings on their own without blue cheese or ranch dressing but I think it would work if you want the extra decadence.

Not spicy enough

Delicious. Cooked as written, except I replaced Soy sauce for Liquid Aminos. Served with Samin Nostrat’s Caesar salad. However, please heed my warning — the sauce stained my white composite sink. I’ve been cleaning my sink for over an hour. Be careful! Shockingly “Spray N Wash” seems to be working better at getting it out than bleach and bar keepers friend.

I will try with air fryer after drying with baking powder (no aluminum!) overnight in fridge. My Zwita harissa arrived!

This is one of the few New York Times recipies I've found I would never try again. The sauce is MUCH too sweet and the balsamic vinegar and harissa paste seem to be fighting.

The recipe was fine. If I make this again I’d put the wings back in the oven after I’ve added the marinade. I think the marinade might caramelize especially if I added extra honey.