SPICY CHICKEN WINGS WITH HARISSA
Spiced and spicy, these flavorful wings are just the thing for a party or a game-night get-together.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 2h
Number Of Ingredients 13
Steps:
- Harissa:In a blender, puree roasted peppers, cumin, coriander, and caraway seeds, chipotle chile and adobo sauce, lime juice, olive oil, and 1 1/2 teaspoons kosher salt until smooth.
- Chicken Wings:Season wings with salt and pepper; transfer to a resealable bag with half of harissa. Let stand 1 hour at room temperature, or in the refrigerator up to 1 day.
- Preheat oven to 450 degrees, with a rimmed baking sheet inside. Wipe excess harissa from wings; coat lightly with oil. Season with salt and pepper. Carefully remove sheet from oven; add wings in a single layer. Roast, flipping once, until browned in spots, 35 to 40 minutes. Brush with remaining harissa; roast until crisp, 5 to 6 minutes more. Serve with cilantro leaves and lime wedges.
HARISSA AND HOT HONEY CHICKEN WINGS
This recipe showcases just how easy it is to make hot honey at home instead of buying it. Creating a drizzle of hot honey around the edge of the plate with a squeeze bottle allows everyone in the family to adjust the heat level to their liking -- plus it makes the plate look extra beautiful. Harissa is a smoky pepper condiment gaining popularity. It's a great way to add a ton of flavor to any dish, and all you gotta do is open the jar.
Provided by Elena Besser
Categories appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 245 degrees F.
- Heat the oil in a large, heavy-bottomed pot fitted with a deep-fry thermometer over medium heat until the thermometer registers 375 degrees F.
- Pat dry the chicken wings. Sprinkle the wings with the coriander, salt and pepper.
- Put the cornstarch in a medium bowl and dredge the wings.
- Shake off any excess cornstarch and working in 2 batches, fry the wings, turning with tongs every 2 to 3 minutes, until the exterior is crispy, golden and cooked through, 12 to 14 minutes total.
- Transfer the first batch of wings with a spider or slotted spoon to a rimmed baking sheet fitted with a wire rack and put them in the oven to keep warm. (Make sure the oil returns to the proper temperature before frying each batch.)
- Meanwhile, pour the harissa into a large bowl, add 2 tablespoons of water to the empty jar of harissa, place the lid back on and shake the jar to release the excess harissa from the sides of the jar. Pour what's left into the large bowl with the harissa. Stir to combine and set aside.
- Finely chop the Calabrian chiles and put them in a medium bowl. Add the honey and stir to combine, then pour the mixture into a small squeeze bottle.
- Snip off the top of the squeeze bottle to make a hole that's big enough for the chopped chiles to easily come through when the bottle is squeezed.
- Finely chop the chives and set aside.
- Remove the second batch of the wings from the oil, shaking off any excess grease, and place the wings directly into the harissa, using tongs to coat the wings on all sides. Add the first batch of the wings to the harissa and coat the wings on all sides.
- Congrats, it's time to plate! Drizzle a large circle of the hot honey around the edge of a plate. Place the wings in the center of the hot honey circle and top them with the finely chopped chives. Serve immediately. Enjoy!
MOROCCAN HARISSA CHICKEN WINGS
These baked chicken wings are coated in flavorful, mildly spicy harissa, a North-African condiment with a beautiful brick-red color. Tossing the wings with baking powder before cooking produces extra-crispy skin without frying. For larger chicken wings, simply cook them an additional 5 to 10 minutes, until the desired level of crispiness is reached.
Provided by Food Network Kitchen
Categories appetizer
Time 2h40m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Put one-third of the wings in a large bowl, sprinkle with 1 teaspoon baking powder and toss until evenly coated. Use tongs to spread the wings on a wire rack set over a rimmed baking sheet. Repeat with the remaining chicken wings and baking powder in two batches. Liberally sprinkle both sides of the wings with salt and pepper and refrigerate for at least 1 hour, or preferably overnight.
- Preheat the oven to 450 degrees F. Meanwhile, make the harissa: Tear open the chiles and discard the seeds. (You may leave the seeds in if you prefer a spicy harissa.) Tear the chiles into large pieces and place them in a medium bowl. Pour 4 cups boiling water over the chiles and let stand until softened, about 20 minutes.
- Put the coriander and cumin seeds in a small skillet and cook, swirling often, over medium heat, until the seeds are fragrant and lightly toasted, 2 to 3 minutes. Transfer the spices to a blender, add the oil, garlic, lemon juice and 1 tablespoon kosher salt, then puree until smooth. Using tongs, add the chiles to the blender along with 1 cup of their soaking liquid (discard the rest) and puree until very smooth, about 2 minutes on high. Season the harissa with pepper and set aside while you finish the wings.
- Bake the wings, turning once halfway through, until golden brown and cooked through, 40 to 45 minutes.
- For the salad: Use a vegetable peeler to remove the zest from 1 orange, avoiding the white pith, and cut it into very thin strips; transfer to a medium bowl. Using a knife, remove the white pith from both oranges, then cut the fruit crosswise into 1/4-inch-thick rounds. Add the orange rounds to the bowl along with the olives, mint and oil and toss to combine. Slice the radishes into thin wedges and toss with the orange mixture; let stand for 15 minutes.
- Transfer the hot wings to a large bowl and pour 1 1/2 cups of the harissa over, tossing to coat evenly. Transfer the wings to a platter and serve with the orange, olive and radish salad on the side. Serve the remaining harissa on the side for dipping or reserve for another use.
CREAMY HARISSA WINGS
Provided by Geoffrey Zakarian
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together the yogurt, parsley, dill, harissa, sambal, rice wine vinegar, garlic and lemon zest and juice. Season generously with salt and pepper and set aside.
- In a deep, heavy-bottomed pot, heat the oil over medium-high heat until it reaches 375 degrees F. Fit a baking sheet with a wire rack.
- Season the wings with salt and pepper. Fry in batches until very crisp and golden brown, 8 to 12 minutes. Use a slotted spoon or spider to remove the wings to the prepared baking sheet and, while the wings are still hot, season with more salt.
- Once all the wings are fried, place them in a large bowl and toss with 1/4 cup of the sauce. Transfer the wings to a large platter, garnish with sliced scallions, drizzle generously with more sauce and serve the remaining sauce alongside for dipping.
HARISSA CHICKEN WINGS
From delicious World Menus cookbook. A simple and quick Moroccan style recipe- posted for ZWT9. Recipe is gluten-free if the Harissa blend used is suitable. Prep time includes marination time
Provided by Jubes
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix all but the chicken wings together in a large bowl.
- Add the chicken wings and turn to coat. Cover and marinate in the fridge for 15 minutes.
- Heat a char-grill pan or frypan over medium-high heat.
- Cook chicken, meatier side down, for 10 minutes. Turn the wings and cook a further 5 minutes, or until cooked through.
- For presentation, sprinkle with fresh coriander and flat-leaf parsley leaves (optional) .
- Serve with a vege or couscous/grain side.
Nutrition Facts : Calories 449.6, Fat 37, SaturatedFat 8.4, Cholesterol 113.2, Sodium 398.6, Carbohydrate 1, Fiber 0.1, Sugar 0.2, Protein 27.1
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