Ingredient:
1 pound
chicken wings
½ cup
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
Directions:
- Rehydrate dried red chili peppers in hot water for 15 minutes.
- In a blender combine organic extra virgin olive oil, rehydrated chili, garlic, fresh chili, salt, coriander, caraway, and cumin until paste is formed.
- Combine chicken wings with Harissa paste and place in refrigerator for a minimum of 30 minutes to marinate.
- Preheat oven to 425° F. Line sheet pan with parchment paper.
- Place Harissa chicken wings onto sheet pan and bake for 25 to 30 minutes.
- Serve warm with your favorite dipping sauce.
SERVING SUGGESTION:
Serve with NOW's Sweet Lemon Mustard Sauce [2]
Servings:
Makes 20 Wings (Serves 5)
Calories:
470
Total Fat:
39 g
Saturated Fat:
8 g
Trans Fat:
0 g
Cholesterol:
70 mg
Sodium:
310 mg
Total Carbohydrate:
10 g
Dietary Fiber:
2 g
Sugars:
5 g
Protein:
19 g
Diet:
Corn Free [3]
Dairy Free [4]
Egg Free [5]
Keto Friendly [6]
Made w/o Gluten [7]
Nut Free [8]
Soy Free [9]
Iron:
2 mg
Calcium:
28 mg
Serving Size:
4 Wings (218 g)