Creamy Harissa Wings
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1107
- Total Fat
- 97
- Saturated Fat
- 17
- Carbohydrates
- 7
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 53
- Cholesterol
- 319
- Sodium
- 1019
- Total: 45 min
- Active: 35 min
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
- 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.