Wings with Harissa and Lemon-Pepper Flavors

wings are packed with bold harissa spice and a zesty lemon-pepper kick that will have your taste buds dancing. Perfect for a snack or game day, they’re easy to make and full of flavor.

Helpful Chef Tips

Marinate the wings for at least an hour to let the flavors soak in well.
Use a wire rack on your baking sheet to help the wings cook evenly and stay crispy.
If you like extra heat, add a pinch of cayenne pepper or chili flakes to the harissa mix.

Ingredients 0/5

2 tablespoons lemon-pepper seasoning ½ cup harissa paste, divided 1 pound chicken wing pieces, drumettes and flats 2 tablespoons honey 1 tablespoon finely grated fresh lemon zest

Why You'll Love This Recipe

These wings offer a perfect balance of spicy heat from harissa and zesty brightness from lemon-pepper seasoning. They are full of bold flavors that make every bite exciting. Plus, they are easy to prepare and great for sharing with friends or family.

Step 1

Combine the lemon-pepper seasoning and a tablespoon of harissa paste in a bowl. Pat the wings dry, then toss them into a resealable bag. Add the seasoning mix, seal the bag, and give it a good shake, making sure every wing is well coated. Pop the bag in the fridge for at least an hour to let the flavors soak in.

Step 2

When you’re ready to cook, preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Take the wings out of the fridge and let them come up to room temperature while the oven heats.

Step 3

In a small bowl, whisk together the remaining harissa paste and honey until smooth. Arrange the wings on the baking sheet with the meaty side facing up, spacing them about an inch apart. Brush the exposed side of the wings with the harissa-honey sauce.

Step 4

Bake for 15 minutes, then flip the wings over, baste with the rest of the sauce, and bake for another 10 to 15 minutes, or until they’re cooked through and reach an internal temperature of 165°F (74°C).

Step 5

If you like them extra crispy, move an oven rack about 6 inches from the heat, turn on the broiler, and broil the wings for 1 to 2 minutes. Just keep a close eye so they don’t burn! Finish off by sprinkling some fresh lemon zest over the wings before serving.

394

people cooked this recipe

By Michael Davis

Michael enjoys creating straightforward meals that are easy to prepare at home.

Serving Variations

Serve the wings with a side of cooling yogurt or tzatziki sauce to balance the spice. Fresh lemon wedges and some crunchy celery sticks also make great accompaniments. These wings work well as a party appetizer or casual main dish.

Food Storage Tips

Store any leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or air fryer to keep the skin crispy. Avoid microwaving, as it can make the wings soggy.

Frequently Asked Questions

Can I use frozen wings for this recipe?

Yes, but make sure to fully thaw and pat them dry before seasoning for the best flavor and texture.

How spicy is the harissa paste in this recipe?

Harissa adds a moderate heat with smoky and tangy notes, but you can adjust the amount to suit your spice preference.

Can I marinate the wings longer than one hour?

Yes, marinating up to overnight in the fridge will deepen the flavors without affecting texture.

What is the best way to check if the wings are fully cooked?

Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).

Can I grill the wings instead of baking them?

Yes, grill over medium heat, turning frequently and basting with the sauce, until cooked through.

How do I make the wings crispier without broiling?

After baking, you can increase oven temperature to 425°F (220°C) and bake a few extra minutes, or use a wire rack on the baking sheet for better airflow.

Is there a substitute for harissa paste if I don’t have any?

You can mix chili powder, smoked paprika, garlic, and a bit of cayenne to mimic harissa’s flavor.

Can I use this sauce on other meats?

Yes, it works well with chicken thighs, drumsticks, or even roasted vegetables.