We are big fans of these wings: they're baked instead of fried, making them an easy appetizer or snack. The final hit of honey lacquers the wings in a sweet glaze, perfectly counteracting the heat of the harissa. If you want, you could serve these wings with lime wedges for squeezing over.
Serves 4 to 6
- 4 pounds chicken wings, tips removed, flats and drumettes separated
- 2 tablespoons olive oil
- 2 tablespoons Evermill Harissa Blend
- 1½ teaspoons Diamond Crystal kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons honey
Preheat the oven to 400 degrees. Line a baking sheet with foil and set a cooling rack on top of the foil. In a large bowl combine the chicken wings, olive oil, Harissa Blend, salt, and pepper and toss well to coat. Arrange the wings on the wire rack in a single layer. Transfer to the oven and bake for 50 minutes. Remove from the oven and transfer the wings to a clean bowl. Drizzle the honey oven, then stir to coat. Return the wings to the wire rack, arranging them in a single layer. Position an oven rack 2 inches from the broiler and preheat the broiler to high. Return the wings to the oven, placing the pan on the top rack closest to the broiler, and broiler until sizzling and beginning to blacken in spots, 2 to 3 minutes (keep an eye on them, as the honey can char quickly). Remove from the oven and serve hot.