Baked Lemon Pepper Harissa Wings Food

MOROCCAN HARISSA CHICKEN WINGS

Steps:

• Put one-third of the wings in a large bowl, sprinkle with 1 teaspoon baking powder and toss until evenly coated. Use tongs to spread the wings on a wire rack set over a rimmed baking sheet. Repeat with the remaining chicken wings and baking powder in two batches. Liberally sprinkle both sides of the wings with salt and pepper and refrigerate for at least 1 hour, or preferably overnight.
• Preheat the oven to 450 degrees F. Meanwhile, make the harissa: Tear open the chiles and discard the seeds. (You may leave the seeds in if you prefer a spicy harissa.) Tear the chiles into large pieces and place them in a medium bowl. Pour 4 cups boiling water over the chiles and let stand until softened, about 20 minutes.
• Put the coriander and cumin seeds in a small skillet and cook, swirling often, over medium heat, until the seeds are fragrant and lightly toasted, 2 to 3 minutes. Transfer the spices to a blender, add the oil, garlic, lemon juice and 1 tablespoon kosher salt, then puree until smooth. Using tongs, add the chiles to the blender along with 1 cup of their soaking liquid (discard the rest) and puree until very smooth, about 2 minutes on high. Season the harissa with pepper and set aside while you finish the wings.
• Bake the wings, turning once halfway through, until golden brown and cooked through, 40 to 45 minutes.
• For the salad: Use a vegetable peeler to remove the zest from 1 orange, avoiding the white pith, and cut it into very thin strips; transfer to a medium bowl. Using a knife, remove the white pith from both oranges, then cut the fruit crosswise into 1/4-inch-thick rounds. Add the orange rounds to the bowl along with the olives, mint and oil and toss to combine. Slice the radishes into thin wedges and toss with the orange mixture; let stand for 15 minutes.
• Transfer the hot wings to a large bowl and pour 1 1/2 cups of the harissa over, tossing to coat evenly. Transfer the wings to a platter and serve with the orange, olive and radish salad on the side. Serve the remaining harissa on the side for dipping or reserve for another use.

CREAMY HARISSA WINGS

Steps:

• In a large bowl, whisk together the yogurt, parsley, dill, harissa, sambal, rice wine vinegar, garlic and lemon zest and juice. Season generously with salt and pepper and set aside.
• In a deep, heavy-bottomed pot, heat the oil over medium-high heat until it reaches 375 degrees F. Fit a baking sheet with a wire rack.
• Season the wings with salt and pepper. Fry in batches until very crisp and golden brown, 8 to 12 minutes. Use a slotted spoon or spider to remove the wings to the prepared baking sheet and, while the wings are still hot, season with more salt.
• Once all the wings are fried, place them in a large bowl and toss with 1/4 cup of the sauce. Transfer the wings to a large platter, garnish with sliced scallions, drizzle generously with more sauce and serve the remaining sauce alongside for dipping.

BAKED LEMON-PEPPER-HARISSA WINGS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and place a cooling rack on top.
• Place wings in a large bowl. Add olive oil, lemon pepper seasoning, and salt and stir until wings are evenly coated. Place wings on top of the cooling rack.
• Bake in the preheated oven for 20 minutes. Flip and cook until chicken wings are no longer pink at the bone and the juices run clear, about 10 more minutes.
• Meanwhile, whisk harissa sauce, honey, and apple cider vinegar together in a small saucepan. Cook over medium-high heat until sauce begins to thicken, about 4 minutes. Turn heat off and let sauce cool while chicken wings finish cooking.
• Transfer wings to a large bowl and set the oven broiler to high. Pour harissa mixture over the wings and stir to coat. Place wings back on the cooling rack and broil for 4 minutes.

CHARRED HARISSA CHICKEN WINGS

Steps:

• 1. Preheat oven to 500 degrees.
• 2. Coat chicken wings with 2 tablespoons olive oil, salt and pepper. Place wings on a baking sheet lined with a wire rack. Place in the oven on the middle rack and cook for 10-12 minutes or until the wings are charred in spots. Remove from the oven to cool slightly.
• 3. Whisk together harissa, the remaining 2 tablespoons olive oil, lemon juice, paprika and garlic in a medium bowl. Add chicken wings and toss to thoroughly coat.
• 4. Lower the oven temperature to 250 degrees, place the wings back on the rack, cover with aluminum foil and continue to cook for an additional 55-60 minutes. Uncover for the last 10 minutes of cooking time. Remove, transfer to a platter and serve with the lemon slices.

HARISSA AND LEMON-PEPPER WINGS

Steps:

• Mix together lemon-pepper seasoning and 1 tablespoon harissa paste in a bowl. Pat dry the wings and place in a resealable plastic bag. Add seasoning mix, close bag, and shake, massaging the seasoning until every part of wings is well coated. Refrigerate for 1 hour or more.
• Preheat the oven to 400 degrees F (200 degrees C) and cover a large baking sheet with parchment paper.
• Remove chicken wings from refrigerate and allow to come to room temperature while oven preheats.
• Whisk remaining harissa paste and honey in a small bowl until fully mixed.
• Place wings, meaty-sides up, on the prepared baking sheet, leaving at least 1 inch between each wing. Baste exposed sides with harissa-honey sauce.
• Bake in the preheated oven for 15 minutes. Turn each wing and baste with remaining sauce. Bake until wings are cooked throughout and the internal temperature reaches 165 degrees F (74 degrees C), 10 to 15 minutes more.
• Set an oven rack about 6 inches from the heat source and turn on the oven's broiler. Crisp wings under the broiler for 1 to 2 minutes, if desired. Top with fresh lemon zest before serving.