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Killer Harissa Hot Wings:

Hot wing, you know you love them, crispy skin with sticky and spicy goodness, what’s not to love?  I get cravings for them every so often and usually get them out at a bar or grill somewhere around town, everywhere has a slightly different way of doing them, but that might be better addressed in another post.  I most often get the traditional “Buffalo style” wing and I make a mean one at home (check um out) but I also like to experiment with them.

Killer harissa hot wings is one of our creations, a very lovely alternative to the original which I truly believe are better than the original buffalo style.  It all begins with a beautiful Tunisian hot pepper paste/sauce “harissa” with added sweet tones from pomegranate molasses. It warms you through and through!  A combination that will stop even the purist wing lover in their tracks!

For best results make them on the grill or in the oven.

Wing Sauce:

2 lb’s whole wings
Spice rub (your favorite or see below)
½ cup harissa sauce*
½ cup hot sauce (franks works best)
1 Tbls Worcestershire sauce
1 Tbls pomegranate molasses**
2 Tbls. butter

Melt butter in a sauce pan, then add rest of the ingredients and heat through, do this about 15 minutes before wings are done cooking.

Wings:

Toss wings in spice rub and (go figure) rub it in, best results would be to let it rest in the fridge for a few hours but you can use right away if you are desperate for wings like we usually are.

On the grill:

Set up grill for direct and indirect heat, start wings over the direct heat making sure you do not burn the skin.  Also watch for flare ups that might happen, I move and flip them around quite a bit to prevent flare ups and burning.  After 15 or so minutes move to indirect heat and keep an eye on them, moving and flipping every so often until skin is to your crispy level and the meat is cooked through.

In the oven:

Put a wire rack on a backing sheet and then put wings on rack and back at 350° F for 45 minutes to an hour, until skin is crispy and the meat is cooked through, flipping half way through so both sides get crispy.

When wings are done let rest for 5 minutes then toss in the warm sauce.  Plate with carrot and celery sticks and a dipping sauce.  Don’t be afraid of getting all messy, that’s half the fun!

harissa hot wings

tossing the hot loveliness

Killer spice rub:

1 tsp. smoky paprika
2 tsp. chili powder
2 tsp. cumin powder
1 tsp. or more cayenne pepper (optional if you want it even hotter)
Salt and pepper to taste

Mix all ingredients together.  Rub into meat and let sit in the fridge for up to 4 hours or cook right away.

Dipping sauce:

1 cup sour cream
1 tsp. or more of the spice rub
½ tsp. lemon juice

Mix all ingredients together and serve on the side.  Make a day ahead if you wish.

harissa hot wings

Or make a whole meal out of them! Grilled sweet corn and chicken of the woods mushrooms

* Harissa can be found in good grocery stores in with the international foods, usually by the Asian foods.

** Pomegranate molasses is a bit harder to find, sometimes stocked where other Molasses are or in the international food section of your local store, otherwise you may have to make a trip to an international food market or middle-east market.  You can easily make it at home if you can’t find it elsewhere, check this link out (outside link).

 

 

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