Harissa grilled chicken wings
Harissa paste is packed with spices, giving anything you slather it onto a smoky, spicy kick. These grilled chicken wings are positively addictive and make for an excellent grilled appetizer or main dish.
Table of Contents
Ingredients needed
I always have a jar of homemade harissa paste in the fridge. It lasts for ages and is delicious on so many different things. You could definitely use store-bought Harissa if you preferred.
- Chicken wings.
- Harissa paste.
- Salt and black pepper.
- Fresh coriander/cilantro, for serving.
- Fresh lemon or lime wedges.
How to grill chicken wings (summary)
- Make the harissa paste: Make the harissa according to recipe instructions. You can make the harissa up to a month in advance and keep in an airtight container in the fridge, simply drizzle enough olive oil to cover the surface to keep it fresh.
- Marinate the chicken wings: If using whole chicken wings, separate them by cutting through the joint with a sharp knife, leaving you with a drumette and a flat. Place the chicken wings in a large bowl then season with salt and pepper and toss to make sure the chicken is evenly seasoned. Pour over the harissa paste and stir to coat the chicken. Cover with plastic wrap and allow to marinade for at least 30 minutes but ideally overnight in the refrigerator.
- Grill the wings: Preheat an outdoor grill to medium-high heat then add the chicken wings. Grill until golden brown and cooked through then remove and serve with fresh coriander/cilantro and lemon wedges.
How long to grill chicken wings
Over medium-high heat, chicken wings should take between 15 – 20 minutes to grill. If your grill/barbecue/braai has a lid, covering the wings while they cook will accelerate their cooking. The chicken wings are cooked when the meat is opaque white all the way to the bone. The internal temperature should be 75ºC/165ºF.
What to serve with grilled chicken wings
Grilled chicken wings can really be served with almost any side dish of your choice. I love serving grilled meat or chicken with fresh salads, grilled corn on the cob or macaroni salad.
- Grilled corn salad with creamy jalapeño dressing
- Grilled broccoli salad
- Easy creamy curried macaroni salad
- Grilled Corn on the cob with hot honey butter
Grilled chicken wings recipes
Harissa grilled chicken wings
Ingredients
- 1 kg (2lb) chicken wings
- 2 cups harissa paste
- 2 tsp salt
- 1 tsp black pepper
Instructions
- Make the harissa according to recipe instructions.
- Tip: You can make the harissa up to a month in advance and keep in an airtight container in the fridge, simply drizzle enough olive oil to cover the surface to keep it fresh.
- If using whole chicken wings, separate them by cutting through the joint with a sharp knife, leaving you with a drumette and a flat.
- Place the chicken wings in a large bowl then season with salt and pepper and toss to make sure the chicken is evenly seasoned.
- Pour over the harissa paste and stir to coat the chicken.
- Cover with plastic wrap and allow to marinade for at least 30 minutes but ideally overnight in the refrigerator.
- Preheat an outdoor grill to medium-high heat then add the chicken wings.
- Grill until golden brown and cooked through then remove and serve with fresh coriander/cilantro and lemon wedges.
