Name: Creamy Harissa Wings
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 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

Directions

Watch how to make this recipe.

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.
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.
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.
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.

Creamy Harissa Wings

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