The end of summer is upon us and if you haven’t tried these grilled harissa chicken wings, you’re missing out!
This may be an unpopular opinion, BUT personally, I’m not a huge fan of saucy wings. They’re messy & the skin loses its crispiness.
Dry rubbed & grilled though? Heck yes 🙌🏼🙌🏼 these are crispy & flavorful, still a bit messy but 1000x better than sauced IMO!
We ordered some wings from one of our favorite Indian restaurants which has sadly closed, and they came unsauced, dry-rubbed and completely delicious. Rob looked at me and said, we should make these. And since then, we’ve been grilling our own chicken wings pretty regularly this summer.
I recently made this version with rosy harissa seasoning and it might just be my favorite! It’s slightly spicy, a little smoky and just so dang tasty! These make for a great appetizer for a group, or even as dinner with a simple salad alongside them!
Here’s a video of how to make these wings. Make sure to try them before grilling season is over!
Grilled Harissa Chicken Wings Recipe
Ingredients
- 1.5 lbs chicken wings, we like wings not drumettes
- 3 Tbsp rosy harissa seasoning
- 1 Tbsp maple syrup
- 1 lime, zested (no juice, just zest!)
- 1/4 tsp chili flakes
- S&P
- 1 scallion, sliced to top
Directions
Drizzle with oil and toss with spices, season with salt & pepper.
Heat the grill to medium and cook for about 20 minutes. When they start looking nice & brown, move them onto a piece of foil to keep them from getting too charred!
Finish with sliced scallions & serve!
BTW, my viral granola recipe, and a peach, tomato and burrata salad.
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