Whether it's an upcoming game day, or just a night you want some delicious sweet and spicy wings, these Harissa and Orange Glazed Chicken Wings will hit the spot! You can use either the Original or Medium Harissa depending on how spicy you want it!
Recipe and photos from Chef Cori Anter
Ingredients:
5 lbs chicken wings or any other cut of chicken you'd prefer
2 tablespoons PUR Spices Original Harissa (use Medium Harissa if you want a little less heat)
4-5 minced cloves of garlic
1 tablespoon peeled and mince ginger
Zest and Juice of 1 lime
Zest and juice of 1 small orange
1 tablespoon honey
2 tablespoons butter
Salt and Pepper to taste
Instructions:
Stir together the harissa, garlic, ginger, lime, orange, and honey to create your marinade.
Incorporate half of the marinade and salt and pepper to taste, and allow the chicken to marinade for at least 30 minutes-24 hours in the fridge.
Preheat your oven to 450 degrees.
Line a baking sheet with foil and place a cookie rack on top. Apply non-stick spray and begin placing all the wings on the baking rack avoiding overcrowding. The rack decreases the chances of your wings sticking to the bottom of the pan or becoming soggy on the bottom but crisp on the top.
Let your wings bake for about 20 minutes then take them out to flip. Send them back into the over for another 20-25 minutes or until crisp and browned. While you are getting them nice and crispy on the second round back in the oven, put the rest of your marinade into a small saucepan on low-medium heat and incorporate 2 tablespoons of butter. Be sure to whisk these together to create a glossy sauce to toss your wings in! Once the wings are out of the oven, toss them in that glossy sauce, top with fresh cilantro, and serve with your favorite dipping sauce.