Add a sweet and spicy kick to your game day or weeknight dinner with Harissa Hot Honey chicken wings. Crispy, flavorful, and perfectly glazed for finger-licking good results.
Ingredients
For the Chicken Wings:
- 2 lbs (about 20-24) chicken wings
- Salt, black pepper, and onion powder to taste
- 1 tablespoon vegetable oil
For the Harissa Hot Honey Glaze:
- 1/4 cup Harissa Hot Honey
- 2 tablespoons unsalted butter
- 1 tablespoon apple cider vinegar
- 1 teaspoon soy sauce (or tamari for a gluten-free option)
- 1 clove garlic, minced
For Garnish (optional):
- Chopped fresh cilantro or parsley
- Lime wedges
Instructions
- Preheat your oven to 425°F (220°C) and place a wire rack on a baking sheet. This will help the chicken wings cook evenly and get crispy.
- Pat the chicken wings dry with paper towels, which will help them crisp up in the oven. Season the wings with salt, black pepper, and onion powder.
- In a large bowl, toss the chicken wings with vegetable oil to coat them evenly.
- Arrange the chicken wings on the wire rack over the baking sheet. Make sure they are in a single layer and not crowded, so they can cook and crisp up properly.
- Bake the chicken wings in the preheated oven for 35-40 minutes, or until they are golden and crispy, turning them once halfway through.
- While the chicken wings are baking, prepare the Harissa Hot Honey glaze. In a small saucepan, melt the butter over low heat. Add the Harissa Hot Honey, apple cider vinegar, soy sauce, and minced garlic. Stir well and simmer for a few minutes until the glaze thickens slightly.
- When the chicken wings are done baking, remove them from the oven.
- Place the cooked chicken wings in a large bowl and pour the Harissa Hot Honey glaze over them. Toss the wings to coat them thoroughly with the glaze.
- Return the glazed wings to the oven for an additional 5-7 minutes to allow the glaze to caramelize slightly.
- Remove from the oven, garnish with chopped fresh cilantro or parsley, and serve with lime wedges for squeezing over the wings, if desired.