Harissa Chicken Wings
Servings: 
Makes 20 Wings (Serves 5)
1 pound
chicken wings
10 to 12
dried red chili peppers
4
cloves garlic, minced
2 teaspoons
red chili pepper
½ teaspoon
sea salt
1 teaspoon
coriander seeds, roasted
1 teaspoon
caraway seeds, roasted
1 teaspoon
cumin seeds, roasted
  1. Rehydrate dried red chili peppers in hot water for 15 minutes.
  2. In a blender combine organic extra virgin olive oil, rehydrated chili, garlic, fresh chili, salt, coriander, caraway, and cumin until paste is formed.
  3. Combine chicken wings with Harissa paste and place in refrigerator for a minimum of 30 minutes to marinate.
  4. Preheat oven to 425° F. Line sheet pan with parchment paper.
  5. Place Harissa chicken wings onto sheet pan and bake for 25 to 30 minutes.
  6. Serve warm with your favorite dipping sauce.

 

SERVING SUGGESTION:

Serve with NOW's Sweet Lemon Mustard Sauce

Nutritional Information

Serving Size: 
4 Wings (218 g)
Calories: 
470
Total Fat: 
39 g
Saturated Fat: 
8 g
Protein: 
19 g
Total Carbohydrate: 
10 g
Dietary Fiber: 
2 g
Cholesterol: 
70 mg
Iron: 
2 mg
Sodium: 
310 mg
Calcium: 
28 mg