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Harissa wings and houmous recipe

Harissa wings and houmous recipe

6 ratings

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

  • Serves 4
  • 5 mins to prepare and 25 mins to cook
  • 492 calories / serving
  • Freezable
  • Gluten-free
  • Dairy-free

Ingredients

  • 1kg chicken wings
  • 3 tbsp harissa paste, plus 1 tsp
  • 182g pot lemon and coriander houmous

From your storecupboard

  • 1 tbsp olive oil, plus ½ tsp

Each serving contains

  • Energy

    2045kj
    492kcal
    25%
  • Fat

    37g 53%
  • Saturates

    8g 42%
  • Sugars

    6g 6%
  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 7g Protein 32.2g Fibre 2g

Method

  1. 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.

  2. 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.

  3. 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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