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Dust off the tongs and light up the grill for these smoky and spicy harissa chicken wings. Serve with a pot of lemon and coriander houmous for a creamy, refreshing dip. See method
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Separate the chicken wings: use a sharp knife to slice between the joint to make 2 ‘winglets’. The knife should go easily between the bones. Pat dry with kitchen paper, then mix with 3 tbsp harissa paste and 1 tbsp olive oil in a bowl.
Preheat the barbecue to high, then cook the wings for 20-25 mins, turning frequently, until the skin is crisp and the chicken is cooked through.
Meanwhile, swirl 1 tsp harissa paste through the houmous and drizzle with ½ tsp olive oil. Serve the wings hot with the houmous alongside.
Freezing and defrosting guidelines
Freeze cooked wings. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Chicken recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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