Harissa + Citrus Glazed Wings Recipe

Prep wings

Pat the wings dry with paper towels. If not already separated, cut wing tips off and halve at the joint so you have flats and drums. Drying helps skin crisp.

In a large bowl combine harissa paste, 2 tbs olive oil, minced garlic, lemon zest, 1 tsp salt and 1 tsp black pepper. Whisk until emulsified.

Add wings to the bowl and toss thoroughly to coat. Cover and marinate in the refrigerator for 1–4 hours (minimum 30 minutes acceptable).

Preheat oven to 425°F (220°C). If grilling, preheat grill to medium-high (about 400°F/200°C) and oil the grates.

Arrange wings on a wire rack set over a rimmed baking sheet (for even airflow) spaced so they do not touch. Reserve excess marinade for glazing.

Bake for 25–30 minutes, flipping once at 15 minutes, until skin is deep golden and internal temperature reaches 165°F (74°C). If grilling, cook 18–22 minutes, turning frequently to avoid flare-ups and achieve crisp skin.

While wings cook, make the glaze: pour 1 cup fresh orange juice and 2 tbs lemon juice into a small saucepan. Add 3 tbs honey, 1 tbs harissa paste and 1 tbs soy sauce. Whisk to combine.

Bring mixture to a gentle simmer over medium heat. Let reduce until slightly thickened, about 6–8 minutes, stirring occasionally so it doesn't burn.

Mix 1 tsp cornstarch with 1 tbs cold water to make a slurry. Whisk slurry into the simmering glaze and continue to simmer 1–2 minutes until glossy; the glaze should coat the back of a spoon. Stir in 1 tbs butter and 1/4 tsp salt, then remove from heat.

Taste and adjust: add a pinch more harissa for heat, honey for sweetness, or lemon for brightness as desired.

When wings are cooked and crisp, transfer them to a large mixing bowl. Pour about half of the warm citrus harissa glaze over the wings and toss gently to coat evenly. Reserve remaining glaze for serving.

Arrange glazed wings on a platter. If you prefer a stickier finish, return wings to the oven or grill for 2–3 minutes just to set the glaze (watch closely to prevent burning).

While glazing, make the market dressing: in a small bowl whisk together 1/2 cup plain yogurt, 1 tsp olive oil, 1 tsp lemon juice, chopped cilantro, optional mint, and 2 thinly sliced scallions. Season with 1/4 tsp flaky sea salt and 1/4 tsp black pepper. If the dressing is too thick, loosen with 1–2 tbs water or additional lemon juice to reach desired drizzling consistency.

To serve: spoon dollops or a thin smear of the market dressing onto the platter or individual plates. Place glazed wings on top or alongside. Scatter orange segments (or extra orange zest) and toasted sesame seeds over the wings. Garnish with remaining sliced scallions and an extra sprinkle of flaky salt.

Serve immediately with reserved warm glaze on the side for dipping.