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Harissa Chicken Wings

A closeup of several Harissa Chicken Wings. A small dipping bowl is also part of the platter.
Servings
Makes 20 Wings (Serves 5)
Ingredients
1 pound chicken wings
10 to 12 dried red chili peppers
4 cloves garlic, minced
2 teaspoons red chili pepper
½ teaspoon sea salt
1 teaspoon coriander seeds, roasted
1 teaspoon caraway seeds, roasted
1 teaspoon cumin seeds, roasted
Directions
  1. Rehydrate dried red chili peppers in hot water for 15 minutes.
  2. In a blender combine organic extra virgin olive oil, rehydrated chili, garlic, fresh chili, salt, coriander, caraway, and cumin until paste is formed.
  3. Combine chicken wings with Harissa paste and place in refrigerator for a minimum of 30 minutes to marinate.
  4. Preheat oven to 425° F. Line sheet pan with parchment paper.
  5. Place Harissa chicken wings onto sheet pan and bake for 25 to 30 minutes.
  6. Serve warm with your favorite dipping sauce.

 

SERVING SUGGESTION:

Serve with NOW's Sweet Lemon Mustard Sauce

Nutritional Information

Serving Size
4 Wings (218 g)
Calories
470
Total Fat
39 g
Saturated Fat
8 g
Protein
19 g
Total Carbohydrate
10 g
Dietary Fiber
2 g
Cholesterol
70 mg
Iron
2 mg
Sodium
310 mg
Calcium
28 mg