Grilled Harissa Honey Chicken Wings
Sweet-spicy harissa honey wings baked then grilled for crisp skin without deep frying. Easy, quick, and ready in about 40 minutes.
I was born and raised in Western New York, about 90 miles from Buffalo, where chicken wings are pretty much considered a food group. There, you can find wings in virtually every casual restaurant and pizza shop around. That is not the case in Atlanta, where my husband and I recently relocated to. My friend Larissa (a transplant to Florida from our hometown of Rochester) shared her method for cooking wings with me, and I decided to give it a try. For the sauce, I used The Spice House's traditional Harissa and a touch of honey, which gave the wings a nice sweet/spicy combo. And the baking/grilling combo eliminates the need for a deep fryer!
Submitted by: Jennifer from 37 Cooks,
- Bake wings first, then finish on a hot grill to get crispy skin without deep frying.
- Toss hot wings in a simple harissa and honey glaze for a balanced sweet and spicy coating.
- Pat wings dry, avoid crowding the pan, and check internal temp for safe, juicy results.
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Preparation Instructions:
In a large stainless steel bowl, mix Harissa and honey well.
Heat oven to 375°F. Place chicken wings on a jelly roll pan and place into preheated oven. Bake until almost cooked through, about 35 minutes depending on the size of the wings.
While wings are cooking, start a hot fire in your grill (or turn your gas grill to high). When wings are done in the oven, place them on the grill and cook until skin is crispy and wings are cooked through, about 3 minutes.
Place hot wings in bowl with Harissa/honey mixture and toss to coat. The sauce will be thick, but the heat of the wings will warm it up and liquefy it. Serve immediately with plenty of napkins.
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Frequently Asked Questions
Can I use frozen wings?
Yes. Thaw wings in the fridge overnight or in cold water before cooking. Pat them dry to remove excess moisture. If you cook from frozen you will need a longer bake time and results may be less even.
How do I get crispy skin without deep frying?
Pat the wings dry, space them on a jelly roll pan, and bake at 375°F until almost done, about 35 minutes. Then finish over a hot grill for a few minutes to crisp the skin. High, direct heat is what creates the crunch.
Can I make the harissa-honey sauce ahead of time?
Yes. Mix the harissa and honey and store in the fridge for 3 to 5 days. The honey may thicken when cold. Warm the sauce or toss it with hot wings to loosen it before serving.
What internal temperature should I cook the wings to?
Cook wings to at least 165°F for safety. For more tender, falling-off-the-bone meat some cooks pull them at 175 to 185°F. Use an instant-read thermometer in the thickest part without touching bone.
Can I make these using just a grill or just an oven?
Yes. If you only have a grill, cook over indirect heat until nearly done, then sear over high direct heat to crisp. If you only have an oven, bake longer and finish under the broiler for a minute or two to brown and crisp the skin, watching closely to avoid burning.
How do I scale the recipe for a crowd without losing crispness?
Multiply the ingredients but avoid crowding the pan. Use multiple jelly roll pans or cook in batches so air can circulate. Crowded wings steam and will not crisp well.
Can I adjust the heat or swap the harissa?
Yes. Add more harissa for heat or more honey for sweetness. You can use store-bought or homemade harissa. If you need a milder option, use a milder chili paste or reduce the harissa amount.
Is there a vegetarian option using the same method?
Yes. Use cauliflower florets or large mushroom caps. Toss with the harissa-honey sauce, bake until tender, then broil or grill briefly to get some char. Cooking times will be different, so watch them closely.
Can I use frozen wings?
Yes. Thaw wings in the fridge overnight or in cold water before cooking. Pat them dry to remove excess moisture. If you cook from frozen you will need a longer bake time and results may be less even.
How do I get crispy skin without deep frying?
Pat the wings dry, space them on a jelly roll pan, and bake at 375°F until almost done, about 35 minutes. Then finish over a hot grill for a few minutes to crisp the skin. High, direct heat is what creates the crunch.
Can I make the harissa-honey sauce ahead of time?
Yes. Mix the harissa and honey and store in the fridge for 3 to 5 days. The honey may thicken when cold. Warm the sauce or toss it with hot wings to loosen it before serving.
What internal temperature should I cook the wings to?
Cook wings to at least 165°F for safety. For more tender, falling-off-the-bone meat some cooks pull them at 175 to 185°F. Use an instant-read thermometer in the thickest part without touching bone.
Can I make these using just a grill or just an oven?
Yes. If you only have a grill, cook over indirect heat until nearly done, then sear over high direct heat to crisp. If you only have an oven, bake longer and finish under the broiler for a minute or two to brown and crisp the skin, watching closely to avoid burning.
How do I scale the recipe for a crowd without losing crispness?
Multiply the ingredients but avoid crowding the pan. Use multiple jelly roll pans or cook in batches so air can circulate. Crowded wings steam and will not crisp well.
Can I adjust the heat or swap the harissa?
Yes. Add more harissa for heat or more honey for sweetness. You can use store-bought or homemade harissa. If you need a milder option, use a milder chili paste or reduce the harissa amount.
Is there a vegetarian option using the same method?
Yes. Use cauliflower florets or large mushroom caps. Toss with the harissa-honey sauce, bake until tender, then broil or grill briefly to get some char. Cooking times will be different, so watch them closely.
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