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Creamy Harissa Wings

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  • Level: Intermediate
  • Total: 45 min
  • Active: 35 min
  • Yield: 4 servings
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1/2 cup full-fat Greek yogurt

1/4 cup chopped fresh parsley 

1/4 cup chopped fresh dill 

3 tablespoons harissa

2 tablespoons sambal 

2 tablespoons rice wine vinegar 

1 tablespoon grated garlic 

Zest and juice of 2 lemons 

Kosher salt and freshly cracked black pepper 

About 2 quarts neutral oil, for frying 

2 1/2 pounds chicken wings 

Sliced scallions, for garnish 


  1. In a large bowl, whisk together the yogurt, parsley, dill, harissa, sambal, rice wine vinegar, garlic and lemon zest and juice. Season generously with salt and pepper and set aside.
  2. In a deep, heavy-bottomed pot, heat the oil over medium-high heat until it reaches 375 degrees F. Fit a baking sheet with a wire rack.
  3. Season the wings with salt and pepper. Fry in batches until very crisp and golden brown, 8 to 12 minutes. Use a slotted spoon or spider to remove the wings to the prepared baking sheet and, while the wings are still hot, season with more salt.
  4. Once all the wings are fried, place them in a large bowl and toss with 1/4 cup of the sauce. Transfer the wings to a large platter, garnish with sliced scallions, drizzle generously with more sauce and serve the remaining sauce alongside for dipping.