Harissa Hot Wings

We up the game on crowd-pleasing Buffalo-style hot wings with a Middle Eastern makeover.

Makes
4 to 6 servings
Cook Time
1 hour 25 minutes
Active time plus cooling
15 minutes active
Rating
11

This riff on buffalo wings features international flavor inspiration. Za’atar is a Middle Eastern herb, spice and seed blend; we use it to season both the wings and sauce. The base for the sauce is North African harissa paste, a fiery, fragrant mixture of red chilies and spices. If you purchase whole chicken wings, you will need to separate them into drumettes and flats (wingettes) and also remove and discard the wing tips; purchase a total of 3 pounds to account for the weight lost with wing tip removal.

Tip

Don’t skip the 30-minute to 1-hour marination. This step helps keep the meat moist and flavorful; without it the wings turn out dry and tough.

Ingredients

2½
pounds chicken drumettes, flats (wingettes) or a combination
¼
cup plus 1 tablespoon za’atar
Kosher salt and ground black pepper
2
cups all-purpose flour
1
tablespoon granulated garlic
3
tablespoons grapeseed or other neutral oil
6
tablespoons (¾ stick) salted butter
½-¾
cup harissa paste
2
tablespoons cider vinegar
1
tablespoon white sugar
Thinly sliced scallions or chopped fresh cilantro, to serve

Step 1

In a large bowl, combine the chicken wings, ¼ cup za’atar, 3 tablespoons water and 2 tablespoons salt, then stir until evenly coated. Cover and refrigerate for at least 30 minutes or up to 1 hour.

Meanwhile, heat the oven to 450°F with a rack in the middle position. Set a wire rack in a rimmed baking sheet and mist the rack with cooking spray.

Step 2

In another large bowl, whisk together the flour, garlic and 1 tablespoon each salt and pepper. Working in 3 batches, transfer the wings to the flour mixture and toss until well coated, pressing so that the flour mixture adheres.

Transfer the wings to the prepared rack, shaking off excess flour and arranging them in an even layer with the thick-skinned sides facing up. Bake for 30 minutes.

Step 3

Remove from the oven and brush the tops of the wings with the oil. Continue to bake until golden, about another 15 minutes. Remove from the oven and cool for about 5 minutes.

Step 4

While the wings cool, in a small saucepan over medium, melt the butter. Add the 1 tablespoon za’atar and cook, stirring, until fragrant, about 30 seconds.

Add the harissa and cook, stirring, until slightly thickened, about 2 minutes. Off heat, whisk in the vinegar and sugar, then taste and season with salt.

Step 5