Image by Liza Schoenfein

By Liza Schoenfein November 20, 2018

Image by Liza Schoenfein

Fried Harissa Chicken Wings

Yields about 30 pieces

Forwarding the News

Thoughtful, balanced reporting from the Forward and around the web, bringing you updated news and analysis of the crisis each day.

Terms(Required)

I agree to the Forward's Terms of Service and Privacy Policy

Email(Required)

Canola oil for frying

3 pounds chicken wings, split at joint, tips removed

8 ounces harissa (mild or spicy)

4 ounces olive oil

2 tablespoons honey

1. In a large, wide pot, heat canola oil (enough to come up 1½ to 2 inches) to about 375˚ F.

2. Pat wings dry with paper towel and sprinkle with salt. Using tongs, carefully put wings in the hot oil (in 2 or 3 batches to avoid crowding the pot). Partially cover the pot (to bring the oil back up to temperature and to minimize spattering). Cook 8–10 minutes, until wings are golden on one side.

3. Meanwhile, make the harissa sauce by combining harissa, olive oil and honey in a small pot and simmering on low heat for about 5 minutes.

4. Turn wings and continue cooking another 6–8 minutes or until second side is golden. Remove to a paper-towel-lined plate with tongs or with a slotted spoon.

5. Put fried wings and harissa sauce in a bowl and coat the wings with the sauce. Arrange on a platter with herbed tahini sauce on the side.

Herbed Tahini Sauce

1–2 cloves garlic, roughly chopped

8 ounces tahini

Juice of 1 lemon

1½ teaspoons smoked salt (or plain kosher salt)

¾ cup cold water

1 cup (packed) fresh parsley

1. Put garlic, tahini, lemon juice and salt into the bowl of a food processor. Process until well combined, about 1 minute.

2. With the machine running, slowly add water through the feed tube until the mixture lightens and becomes smooth.

3. Add parsley and process until mixture turns pale green and flecks of parsley remain visible. Taste for seasoning, adding more lemon or salt as desired.

Liza Schoenfein is the senior food writer of the Forward. Her blog is Life, Death & Dinner. Follow her on Twitter, @LifeDeathDinner

A message from our CEO & publisher Rachel Fishman Feddersen

I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.

Now more than ever, American Jews need independent news they can trust, with reporting driven by truth, not ideology. We serve you, not any ideological agenda

At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and polarized discourse..

Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.

—  Rachel Fishman Feddersen, Publisher and CEO

Join our mission to tell the Jewish story fully and fairly.

$36 $500

$120 $180 Other amount