top of page

Harissa Chicken Wings


These little morsels of heaven are so tasty you won't be able to stop yourself at a few. Quick to prepare and definitely a hit with everyone. Serve with a creamy dip like Blue cheese or Ranch.



16 chicken wings, split and tips removed

1/4 cup corn starch

1/4 tsp salt (optional)

Vegetable oil (canola, safflower, peanut or sunflower)

2-3 tsp. Tunisian Harissa powder

2 TBSP butter




If the chicken wings are not already split, split the drummette from the wingette and cut off the tips. Discard the tips as they don't fry very well. You may want to keep the tips to flavour soup broth.


Place the wingettes and drummettes in a bowl and dust with corn starch making sure all sides are covered.


You may cook the wings in a deep fryer, in a deep skillet with at least 2 inches of oil or in the oven.


Cooking the chicken wings in the fryer or deep skillet


If you have a deep fryer, heat oil at 350 degrees. If cooking in a skillet, heat your oil at medium, high. Fry no more than 8 pieces at a time for 10  minutes. If you fry too many, your oil temperature will drop and the wings will be greasier and possibly undercooked.


After 10 minutes, the wings should be golden, crispy and the meat temperature should be at 165°. Remove the wings from the fryer and place on a cookie sheet. Sprinkle a little salt on the wings and keep them warm in the oven. Repeat the cooking process for the remaining wings.


Alternative Cooking Method: Cooking the wings in the oven


Preheat the oven at 400°. Place all of the wings in a single layer, on a rack, over a cookie sheet. Sprinkle with a little salt. Bake for 30-45 minutes until wings are golden, the skin is crispy and the meat temperature has reached 165°.


If you don't have a rack, cook the wings on a cookie sheet covered with parchment paper. Make sure to turn the wings at half time.


Just before serving


Melt the butter and add the Tunisian Harissa powder. Adjust the amount of harissa based on your heat tolerace. Drizzle harissa butter over the wings and ensure all sides are coated. Serve with a creamy dip like blue cheese or ranch and celery sticks.



bottom of page