Harissa Hot Wings with Dukkah - Olive Magazine

 

Olive Magazine

Using Alexandra’s Rose Harissa Paste and Traditional Dukkah

 

Ingredients:
 

75g cornflour

75g plain flour

½ tsp ground cumin 

½ tsp smoked paprika 

2kg, jointed chicken wings 

spray oil 

3 tbsp Alexandra's Rose Harissa Paste

4 tbsp hot sauce

3 tbsp runny honey 

2 limes, juiced

 

1/2 cup Alexandra's Traditional Dukkah + garnish

 

 

 

 

Method:
  1. Preheat the oven to 200ºC fan bake / 180ºC bake.

  2. Mix together the flours, cumin, paprika and salt and pepper in a large bowl, then tip in the chicken wings and toss until fully coated.

  3. Put the wings onto a large rack above a large baking tray, with some space around each.

  4. Spray the wings with oil and bake for 45-50 minutes or until very crisp.

  5. Put the harissa, hot sauce, honey and lime juice into a small pan and bring to a simmer, then take off the heat.

  6. Once the wings are cooked through and crispy, tip them into a large bowl and cot with the harissa sauce and toss.

  7. Sprinkle more Dukkah on the top and serve

 

 

Serves 8 as a snack

 

 

 

Recipe adapted from Olive Magazine https://www.olivemagazine.com/recipes/entertain/harissa-hot-wings-with-hazelnut-dukkah/

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