Harissa wings

By Kitchen Exile August 16, 2024 BBQ, recipes

Since it's Kitchen Exile's 10th anniversary I thought it would be a good excuse to bring you a new recipe or two! Hard to think it's been a whole ten years already, they certainly have flown by. Looking through the website I've managed to write 400 recipes, I never thought there would be so many. I certainly hope you've enjoyed them and it's always good to get feedback from you. I'd like to thank you all for your support over the past 10 years.

Many of you know I'm a big fan of chicken wings and I wanted to try something a little different rather than old school barbecue style. The rub is very summery in style and complements the harissa quite nicely and you also get a nice kick from the piment d'Espelette.

Recipe
8 chicken wings
10ml oil for cooking

Rub
2g tomato powder
2g piment d'Espelette
1g oregano
1g celery salt
2g smoked paprika
5g dried onion flakes

Mix all the ingredients together and rub all over the chicken wings.
Cover and place in the fridge and allow to marinate for at least 12 hours

Harissa paste
2 red peppers
2 cloves of garlic
3 red chili peppers
5g cumin seeds
2g coriander seeds
2g fennel seeds
50ml olive oil
Salt and pepper to taste

I like to first chargrill the peppers on the BBQ, direct heat at 200c, keep turning until you get an even black char all over

Then setting the BBQ up for indirect cooking at 160c place the peppers chilies and garlic on a cast iron roasting tray and cook for a further 30 minutes

Place the garlic to one side

Put the peppers and chilies in a plastic bag while still hot and close the bag, it makes it easier to peel and de-seed

Once they have cooled, remove from the bag and peel and de-seed the peppers

You can also peel the chilies, but up to you if you wish to remove the seeds too

Toast the cumin, coriander and fennel seeds in a pan on a medium heat for 5 minutes

place in a mortar and pestle and grind to a rough powder

Place the peppers, chilies, garlic, oil and spices in a blender and pulse until you get a smooth paste

Season to taste with the salt and pepper

Pour the harissa into a sterile jar and place the lid on, it will keep for two weeks in the fridge

Cooking the wings
Set your barbecue up for dual zone cooking (direct and indirect) at 200c, or oven at 190c fan or 200c normal for those wishing to cook using this method
Oil the wings lightly and place on the griddle on the direct side for 15 minutes, turning halfway through

Baste the wings with the harissa on both sides and then place back on the griddle on the indirect side and cook for a further 20 minutes

If cooking in the oven, place the wings on a baking tray and cook for 35 minutes