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Sticky Harissa Chicken Wings
This seemingly simple chicken wing recipe from Mansour Arem, a co-founder of Zwïta, a Tunisian food company, has genius moments throughout the cooking process, resulting in sticky, stellar results. Dry-roasting the wings ensures thin, crackly skin that’s at once crispy and airy under the spicy, sweet and immensely savory sauce, which requires no cooking, just stirring. Adding the hot wings to the cool sauce awakens the flavors of the harissa and lets it shine bright. This recipe calls for chicken, but the glossy sauce works well on many things, including salmon, tofu and chickpeas. Mr. Arem recommends enjoying this dish with beer, such as a pilsner, hefeweizen or amber lager. —Eric Kim

Servings: 4 appetizer servings

Servings: 4 appetizer servings
  • 2 tablespoons extra-virgin olive oil, plus more for greasing the wire rack
  • 2 pounds chicken wings, separated into wingettes and drumettes (flats), if necessary
  • Coarse kosher salt and freshly ground black pepper
  • ¼ cup harissa paste (see Tip)
  • 2 tablespoons balsamic glaze (or 1 tablespoon balsamic vinegar plus 1 tablespoon honey)
  • 2 tablespoons soy sauce
  1. Heat the oven to 400 degrees. Place an ovenproof wire rack over a sheet pan (or line with parchment paper). Dab a folded-up paper towel with some olive oil and rub it over the wire rack to grease it.
  2. Pat the wings dry and season lightly with salt. Arrange in a single layer on the wire rack and roast until crispy and golden brown, flipping the wings once halfway through for even browning, 35 to 45 minutes.
  3. Meanwhile, in a large heatproof bowl, whisk to combine the harissa, balsamic glaze, soy sauce, 2 tablespoons olive oil, 1 teaspoon salt and 1 teaspoon pepper.
  4. While the wings are still hot, add them to the sauce in the bowl. Toss until glossy and well coated. Allow the wings to sit for a couple of minutes to soak up the sauce before serving.
  • Harissa, a Tunisian red chile paste, can be found in most supermarkets and online, in spicy and milder forms, even smoky. Its savory, tangy aroma is redolent of garlic and spices. For a sauce that clings to the wings, be sure to buy thick harissa paste, not sauce.

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