Skip To Content

Support the Forward

Funded by readers like you DonateSubscribe

Fried Harissa Chicken Wings For Hanukkah

Image by Liza Schoenfein

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

  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

Republish This Story

Please read before republishing

We’re happy to make this story available to republish for free, unless it originated with JTA, Haaretz or another publication (as indicated on the article) and as long as you follow our guidelines. You must credit the Forward, retain our pixel and preserve our canonical link in Google search.  See our full guidelines for more information, and this guide for detail about canonical URLs.

To republish, copy the HTML by clicking on the yellow button to the right; it includes our tracking pixel, all paragraph styles and hyperlinks, the author byline and credit to the Forward. It does not include images; to avoid copyright violations, you must add them manually, following our guidelines. Please email us at [email protected], subject line “republish,” with any questions or to let us know what stories you’re picking up.

We don't support Internet Explorer

Please use Chrome, Safari, Firefox, or Edge to view this site.