I love chicken wings. I started learning to cook by working on a series of wing sauces from mild to scorching, but all with the same flavor profile. I’ve come to mostly make them on the grill, then toss with sauce. I finally tried a deep fryer, and do enjoy them fried as well. My favorite method now is probably smoked, then fried, and if I don’t have time for smoking, then grilled and fried. For this recipe, make the wings however you like, then toss them with the Spicy Harissa sauce.
Came across this recipe, from Geoffrey Zakarin: https://www.foodnetwork.com/recipes/geoffrey-zakarian/creamy-harissa-wings-5567096
The wing sauce was SO good, I use it about 1/3 of the time I make wings. I basically use GZ’s recipe, but I simplified the measurements to make it easier for me to remember. Plus, fresh herbs aren’t always easy to come by, so I’ve adjusted mine for dried. I also reduced the quantity, so I can make about 2 dozen wings, and not end up with leftovers.
- 3 Tablespoons full-fat Greek yogurt
- 1 Tablespoon Sambal Oelek (2 if you’d like to kick up the heat)
- 1 Tablespoon Harissa powder
- 1 Tablespoon Rice Wine vinegar
- 1/2 Tablespoon dried dill
- 1/2 Tablespoon dried parsely
- 1 lemon, juiced
- 1 large (or 2 small) cloves of garlic, grated (I use a micro plane)
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
Put all ingredients in a bowl, and stir until combined. Toss wings in 1/2 the sauce, use the rest to drizzle/dip at the table.
2020-10-05 17:51:58 +0000 UTC