Name: Harissa and Hot Honey Chicken Wings
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 6 cups canola or vegetable oil, for frying; 2 pounds chicken wings, drumettes and flats separated, patted dry; 1 tablespoon ground coriander; Kosher salt and freshly ground black pepper; 1 cup cornstarch; One 10-ounce jar mild harissa, such as Mina; 1 tablespoon finely chopped Calabrian chiles in oil; 1/2 cup honey; 1 bunch chives, finely chopped

Directions

Special equipment:

a small funnel and a small squeeze bottle

Preheat the oven to 245 degrees F.
Heat the oil in a large, heavy-bottomed pot fitted with a deep-fry thermometer over medium heat until the thermometer registers 375 degrees F.
Pat dry the chicken wings. Sprinkle the wings with the coriander, salt and pepper.
Put the cornstarch in a medium bowl and dredge the wings.
Shake off any excess cornstarch and working in 2 batches, fry the wings, turning with tongs every 2 to 3 minutes, until the exterior is crispy, golden and cooked through, 12 to 14 minutes total.
Transfer the first batch of wings with a spider or slotted spoon to a rimmed baking sheet fitted with a wire rack and put them in the oven to keep warm. (Make sure the oil returns to the proper temperature before frying each batch.)
Meanwhile, pour the harissa into a large bowl, add 2 tablespoons of water to the empty jar of harissa, place the lid back on and shake the jar to release the excess harissa from the sides of the jar. Pour what's left into the large bowl with the harissa. Stir to combine and set aside.
Finely chop the Calabrian chiles and put them in a medium bowl. Add the honey and stir to combine, then pour the mixture into a small squeeze bottle.
Snip off the top of the squeeze bottle to make a hole that's big enough for the chopped chiles to easily come through when the bottle is squeezed.
Finely chop the chives and set aside.
Remove the second batch of the wings from the oil, shaking off any excess grease, and place the wings directly into the harissa, using tongs to coat the wings on all sides. Add the first batch of the wings to the harissa and coat the wings on all sides.
Congrats, it's time to plate! Drizzle a large circle of the hot honey around the edge of a plate. Place the wings in the center of the hot honey circle and top them with the finely chopped chives. Serve immediately. Enjoy!

Cook’s Note

The hot honey can be made 2 to 3 days ahead and stored in the refrigerator. Harissa is a smoky and spicy red pepper paste that is made from multiple types of peppers, cumin, coriander seeds, caraway, garlic paste, and olive oil. Calabrian chiles are smoky, spicy and slightly sweet chiles from the Calabria region of Italy.