Harissa Chicken Wings

Fiery Moroccan-spiced chicken wings coated in a bold harissa paste, roasted until crispy and caramelized. Serve hot with lemon wedges for brightness.

moroccanchickenharissaroasteddinner

Ingredients

1
Set the oven to 425°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
2
Pat the chicken wings completely dry with paper towels, pressing gently all over to remove surface moisture so they crisp when roasted.
3
Place the harissa paste, olive oil, honey, minced garlic, lemon juice, and salt into a small bowl and stir with a spoon until fully combined into a thick, even paste.
4
Place the dried wings into a large bowl and pour the harissa mixture over them, then use your hands to toss and massage every wing until evenly coated.
5
Arrange the coated wings in a single layer on a large rimmed baking sheet, spacing them 1 inch apart so heat circulates evenly around each one.
6
Slide the baking sheet into the preheated 425°F oven and roast for 25–28 minutes until the wings are deep caramel-brown on top and the skin is crispy.
7
Remove the baking sheet from the oven using oven mitts and let the wings rest on the sheet for 2 minutes so the coating sets.
8
Transfer the wings to a serving plate and arrange the lemon wedges around them for squeezing over just before eating.

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