Fried Harissa Chicken Wings For Hanukkah
Fried Harissa Chicken Wings
Yields about 30 pieces
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
In a large, wide pot, heat canola oil (enough to come up 1½ to 2 inches) to about 375˚ F.
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.
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.
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.
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
Put garlic, tahini, lemon juice and salt into the bowl of a food processor. Process until well combined, about 1 minute.
With the machine running, slowly add water through the feed tube until the mixture lightens and becomes smooth.
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