Description
Sticky, smoky harissa chicken wings glazed with preserved lemon marmalade, balancing sweet heat and bright citrus in every juicy bite.
Ingredients
Units
Scale
- 2 pounds chicken wings, split at joints, tips removed
- 3 tablespoons harissa paste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon preserved lemon peel, finely chopped
- 1/3 cup orange marmalade
- 1 tablespoon honey
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley or cilantro, chopped
Instructions
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with foil and place a wire rack on top.
- In a large bowl, combine harissa paste, olive oil, minced garlic, preserved lemon peel, half of the orange marmalade, honey, ground cumin, paprika, salt, and black pepper. Mix well.
- Lightly oil the wire rack to prevent sticking.
- Toss the chicken wings in the marinade until evenly coated, then arrange them in a single layer on the rack.
- Bake for 40 to 45 minutes, turning halfway through, until crispy and the internal temperature reaches 165 degrees Fahrenheit.
- Warm the remaining orange marmalade in a small saucepan and brush over the hot wings for a glossy finish.
- Sprinkle with chopped parsley or cilantro and serve immediately.
Notes
- Pat the wings dry before marinating for crispier skin.
- Marinate up to 24 hours in advance for deeper flavor.
- Broil for the last 3 minutes if you prefer extra crisp edges.
- Adjust sweetness or heat by adding more honey or harissa to taste.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 12g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 110mg