Harissa Hot Wings with Dukkah - Olive Magazine
Using Alexandra’s Rose Harissa Paste and Traditional Dukkah
75g plain flour
½ tsp ground cumin
½ tsp smoked paprika
2kg, jointed chicken wings
3 tbsp Alexandra's Rose Harissa Paste
4 tbsp hot sauce
3 tbsp runny honey
2 limes, juiced
1/2 cup Alexandra's Traditional Dukkah + garnish
Preheat the oven to 200ºC fan bake / 180ºC bake.
Mix together the flours, cumin, paprika and salt and pepper in a large bowl, then tip in the chicken wings and toss until fully coated.
Put the wings onto a large rack above a large baking tray, with some space around each.
Spray the wings with oil and bake for 45-50 minutes or until very crisp.
Put the harissa, hot sauce, honey and lime juice into a small pan and bring to a simmer, then take off the heat.
Once the wings are cooked through and crispy, tip them into a large bowl and cot with the harissa sauce and toss.
Sprinkle more Dukkah on the top and serve
Serves 8 as a snack
Recipe adapted from Olive Magazine https://www.olivemagazine.com/recipes/entertain/harissa-hot-wings-with-hazelnut-dukkah/