Honey Harissa Wings
Recipe: Jean Heimann
Ingredients
- 2 lbs. Chicken Wings, cut into flats and drumettes
- 4 Tbsp LifeSpice Honey Harissa Seasoning
- 1 Cup Buttermilk
- 1 Egg
- 1 Cup All-Purpose Flour
- 1 Cup Potato Starch and Cornstarch
- ½ Cup Rice Flour
- 1 Tablespoon Baking Powder
- ¼ Teaspoon Baking Soda
- 2 ½ Cups Canola Oil
- 1 Tablespoon Honey
Method
marinate chicken wings
- Toss the chicken wings in 2 Tablespoons of the LifeSpice Honey Harissa Seasoning.
- Marinate overnight, or for at least 1 hour.
for the honey harissa oil
- Mix together 1/2 Cup canola oil, 2 Tablespoons of the LifeSpice Honey Harissa Seasoning, and 1 Tablespoon of honey. Set aside.
for the breaded wings
- Whisk together egg and buttermilk in a bowl.
- In another bowl, whisk together flours, starch, baking powder and baking soda. Add 1 tablespoon of buttermilk mixture to the flour mixture and rub together with your hands to make crumbles.
- Dip the marinated chicken wings in the buttermilk, then dip into the crumbly flour mixture. Allow breaded chicken to rest for 10-15 minutes before frying, allowing the breading to adhere better and the chicken to fry up crispy.
- During this time, preheat 2 Cups of oil in a large, heavy saucepan to 325F.
- In batches, fry wings for 2 to 4 minutes on each side, frying until golden brown.
- Warm Honey Harissa Oil and brush over freshly fried chicken. Serve immediately.
Optional: serve with Greek yogurt and pita, garnish with olives and preserved lemon.
