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!
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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