When you take a bite of Harissa Hot Wings with Hazelnut Dukkah, a tantalizing explosion of flavors dances on your tongue. The spicy, smoky harissa melds beautifully with the nutty crunch of dukkah, creating a symphony that will make your taste buds sing. Southern roadhouse ribs. For more inspiration, check out this Zesty Strawberry Salsa recipe.
Picture yourself at a backyard barbecue, the sun setting, laughter filling the air, and these wings stealing the show. They are not just food; they are an experience that brings people together for memorable occasions.
[info_box title=”Why You’ll Love This Recipe”] These Harissa Hot Wings with Hazelnut Dukkah are incredibly easy to prepare and perfect for any gathering. Their explosive flavor profile makes them unforgettable at parties or casual dinners. Visually appealing with vibrant colors, they look stunning on any platter. Versatile enough for game day or a cozy night in, everyone will love them! [/info_box]
I once served these wings at a family reunion, and let me tell you, I had to hide some for myself!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Chicken Wings: Aim for about 2 pounds of wings; they’re best when freshly sourced from your local butcher. Honey lime chicken stack.
Harissa Paste: This fiery Moroccan chili paste adds depth; choose one with balanced spiciness.
Olive Oil: A good quality extra virgin olive oil enhances flavor; it’s worth splurging here.
Hazelnuts: Toasted hazelnuts give that delightful crunch; buy them pre-roasted or toast them yourself. For more inspiration, check out this Pumpkin Whipped Feta Dip recipe.
Coriander Seeds: Freshly crushed coriander seeds uplift the dukkah’s flavor profile; don’t skip this step!
Cumin Seeds: Toasted cumin seeds add warmth; they’re essential for that authentic dukkah taste.
Sesame Seeds: Lightly toasted sesame seeds provide nuttiness; they add visual appeal as well.
Salt and Pepper: Always season to taste; fresh ground pepper elevates the flavor dramatically.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare the Chicken Wings: Start by preheating your oven to 425°F (220°C). Rinse the chicken wings under cold water and pat them dry with paper towels. This helps achieve crispiness during baking.
Coat with Harissa: In a large bowl, mix harissa paste with olive oil until well combined. Add in the chicken wings and toss until every wing is generously coated in this spicy goodness.
Bake Until Crispy: Arrange the wings on a baking sheet lined with parchment paper. Bake in your preheated oven for about 40-45 minutes until they are golden brown and crispy. Loaded bacon and egg muffins Flip halfway through for even cooking.
Make Hazelnut Dukkah: While wings bake, combine toasted hazelnuts, crushed coriander seeds, cumin seeds, sesame seeds, salt, and pepper in a food processor. Pulse until coarsely ground but still chunky—this adds texture!
Finish & Serve: Once cooked, remove wings from the oven and sprinkle generously with hazelnut dukkah while hot. Serve immediately alongside cooling dips like yogurt or ranch dressing to balance the heat.
Sharing this dish offers more than just sustenance; it’s about creating moments filled with laughter and flavor. Whether you’re hosting friends or enjoying a quiet evening at home, these Harissa Hot Wings with Hazelnut Dukkah are sure to become your go-to recipe! Savory meat and cheese pie.
[info_box title=”You Must Know”] Harissa Hot Wings with Hazelnut Dukkah are a game-changer for your party spread. The bold spices and crunchy dukkah add excitement to any gathering. Prepare for compliments, as these wings will steal the show and have everyone licking their fingers! [/info_box]
Perfecting the Cooking Process
Start by marinating your wings in harissa overnight for maximum flavor. Bake them at 425°F until crispy, then sprinkle with dukkah before serving.
Add Your Touch
Feel free to swap harissa for your favorite hot sauce or experiment with different nuts in the dukkah. Add some honey for sweetness if you like a sweet and spicy combo.
Storing & Reheating
Store leftover wings in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until warmed through and crispy again.
[info_box title=”Chef’s Helpful Tips”] To ensure crispy wings, pat them dry before marinating. Use parchment paper on your baking sheet to prevent sticking. Always taste your dukkah before serving; adjust seasoning as needed to enhance flavor. [/info_box]
The first time I made Harissa Hot Wings, my friends went wild over them! They were so good that I had to hide a few just to save some for myself later.
FAQ
How spicy are these Harissa Hot Wings?
The spice level can vary based on the harissa brand you use, so choose wisely!
Can I make these wings gluten-free?
Yes, just check the ingredients in your harissa and dukkah for any gluten content.
What can I serve with Harissa Hot Wings?
Pair them with cooling dips like yogurt or ranch for balance against the heat!
Harissa Hot Wings with Hazelnut Dukkah
- Total Time: 1 hour
- Yield: Serves 4
Description
Savor the irresistible fusion of flavors with Harissa Hot Wings topped with a nutty Hazelnut Dukkah. These wings, coated in spicy harissa and baked to golden perfection, guarantee a crispy bite every time. Ideal for gatherings or cozy nights in, they promise to be the highlight of any occasion!
Ingredients
- 2 lbs chicken wings
- 3 tbsp harissa paste
- 2 tbsp extra virgin olive oil
- ½ cup toasted hazelnuts
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 2 tbsp sesame seeds
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). Rinse and pat dry chicken wings.
- In a large bowl, combine harissa paste and olive oil. Toss chicken wings until evenly coated.
- Arrange wings on a parchment-lined baking sheet and bake for 40-45 minutes, flipping halfway through.
- While wings bake, pulse hazelnuts, coriander seeds, cumin seeds, sesame seeds, salt, and pepper in a food processor until coarsely ground.
- Remove wings from the oven and sprinkle generously with hazelnut dukkah while hot. Serve immediately with cooling dips.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Moroccan
Nutrition
- Serving Size: 4 wings (about 200g)
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg
