Photo by @rachelgurjar
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I learned my passion for cooking from my Grandmother. We spent hours at her kitchen table pouring over old issues of Gourmet (I’m talking Jello-mold—old) and she made the world’s best Grilled Cheese and Ginger Molasses Cookies. Her secret to both? Butter.
But wings? Everything I know about wings (and football) I learned from my father. He knows how to transform a humble pack of wings into anything but. He loads on the spices; mostly just lemon pepper, salt and obscene amount of black pepper and either grills them to perfection, or bakes them in the oven until they are perfectly crisp and golden brown.
So here’s my ode to Dad ~ sweet, sticky, and spicy Harissa, Orange and Honey Glazed Wings. He’d never eat them, (‘Harissa? What’s that? Can I get it at IGA’, ‘Honey? Gross’, ‘Aleppo? WTF is that?’) but he’ll be proud of me for working some wing magic.
For the Wings
For the Harissa, Honey and Orange Glaze
- 1/ 4 cup harissa red pepper spread
- 1/ 4 cup honey, (we used hot honey)
- 1/ 4 cup freshly squeezed orange juice
- 1 orange, zested
- 2 tablespoons unsalted butter
- 1 tablespoon fresh lemon juice
- Sea salt flakes, to taste
Preheat the oven to 425˚F. Line a rimmed sheet pan with foil and set a rack on top. Spray rack thoroughly with cooking spray.
In a small bowl, combine the aleppo pepper, salt, red pepper flakes, smoked paprika, pepper and cayenne. Add the chicken wings to a large bowl and add spice mixture, tossing to thoroughly coat.
Place the wings on the prepared sheet pan and bake for 40 minutes, flipping halfway through, until golden brown, crisp and cooked through.
While the wings bake, make the harissa glaze. Add the harissa, honey, orange juice and zest to a small saucepan and whisk to combine. Bring mixture to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and whisk in the butter and lemon juice until smooth.
Add the cooked wings to a large bowl and drizzle the glaze on top. Toss until evenly coated. Season with flaky salt and serve immediately.