Harissa Hot Wings
Harissa, a North African paste of chiles and garlic, gives these wings their fiery kick. Serve these wings with a yogurt and mint dipping sauce.
Yield: serves 2-4
- Canola oil, for frying
- 2 lb. chicken wings, separated into 2 pieces
- kosher salt
- 1 cup jarred or homemade harissa
- 4 tbsp. unsalted butter
- 3 tbsp. fresh lemon juice
- 1 1⁄4 tsp. finely grated lemon zest
- Yogurt and mint dipping sauce, for serving
- Heat an oven to 200˚F. Pour oil into a 6-qt. Dutch oven to a depth of 2" and heat over medium-high heat until a deep-fry thermometer registers 400˚. Lightly season the chicken wings with salt, then, working in two batches, add the chicken wings to oil and cook, stirring occasionally, until golden brown and crisp, 10–12 minutes per batch. Using a slotted spoon, transfer wings to a wire rack set over a rimmed baking sheet and transfer to oven to stay warm.
- Meanwhile, in a medium, heat-resistant bowl, add the harissa, butter, lemon juice, and zest. Set the bowl over a pot of boiling water whisking continuously until the butter is melted and the sauce is smooth and hot; if the sauce is very thick or pasty, thin with 1–4 tablespoons of hot water. Transfer the chicken wings to the bowl and toss to coat with the sauce. Serve with Yogurt and mint dipping sauce on the side.