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Harissa wings and houmous recipe
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Dust off the tongs and light up the grill for these smoky and spicy harissa chicken wings. Serve with a pot of lemon and coriander houmous for a creamy, refreshing dip. See method
Ingredients
- 1kg chicken wings
- 3 tbsp harissa paste, plus 1 tsp
- 182g pot lemon and coriander houmous
From your storecupboard
- 1 tbsp olive oil, plus ½ tsp
Each serving contains
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Energy
2045kj
492kcal
25%
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Fat
37g
53%
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Saturates
8g
42%
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Sugars
6g
6%
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Salt
1.4g
23%
of the reference intake
Carbohydrate 7g
Protein 32.2g
Fibre 2g
Method
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Separate the chicken wings: use a sharp knife to slice between the joint to make 2 ‘winglets’. The knife should go easily between the bones. Pat dry with kitchen paper, then mix with 3 tbsp harissa paste and 1 tbsp olive oil in a bowl.
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Preheat the barbecue to high, then cook the wings for 20-25 mins, turning frequently, until the skin is crisp and the chicken is cooked through.
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Meanwhile, swirl 1 tsp harissa paste through the houmous and drizzle with ½ tsp olive oil. Serve the wings hot with the houmous alongside.
Freezing and defrosting guidelines
Freeze cooked wings. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Chicken recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.