Charred Harissa Chicken Wings Recipes

YOGURT MARINATED GRILLED CHICKEN WITH HARISSA

Yogurt Marinated Grilled Chicken with Harissa image

I love what the yogurt does to tenderize and add richness to the chicken. I have marinated it for a few hours and up to a day and a half before cooking. When this technique is combined with the smoky, charred flavor that the grill gives it, people will love this dish!

Provided by Alex Guarnaschelli

Categories main-dish

Time 2h40m

Yield 8 servings

Number Of Ingredients 18

Ingredients

1/4 cup whole milk yogurt
One 1- to 2-inch knob fresh ginger, peeled and grated
1 teaspoon ground cumin
1 teaspoon red chile flakes
Kosher salt
1 whole chicken, cut in half
2 tablespoons extra-virgin olive oil
1 lemon, halved
Harissa, recipe follows
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1 teaspoon caraway seeds
2 tablespoons paprika
1 teaspoon red chile flakes
3 cloves garlic, peeled
1 red bell pepper, roasted, peeled and seeded
Sea salt
2 tablespoons extra-virgin olive oil, plus more to coat the top of the harissa

Steps:

In a large bowl, combine the yogurt, ginger, cumin, chile flakes and salt. Whisk until smooth and pour into a baking dish. Lay the chicken halves, skin-side up, in the yogurt mixture. Cover with plastic wrap and refrigerate for a couple of hours to marinate.
Preheat a very clean grill to medium. When the grill is hot, brush with the oil.
Remove the chicken from the yogurt, leaving any excess behind, and lay them out on the grill, skin-side down. Cook until the skin is brown and crispy, and then flip. You want to roast them, essentially, on the grill, and avoid "flaming" them or cooking them over too intense heat. That would dry them out. Grill the chicken until an instant-read thermometer inserted into the thigh registers between 155 degrees F and 160 degrees F, 35 to 40 minutes.
Remove the chicken from the grill to a cutting board. Cut into small pieces or serve whole, family style. Transfer to a serving platter and sprinkle with lemon juice. Top with some of the Harissa and serve immediately.
Preheat the oven to 350 degrees F.
In a small bowl, combine the coriander seeds, cumin seeds and caraway seeds. Add the spices to a sheet tray and toast in the oven for 1 to 2 minutes; you should faintly detect the scent of the spices. Remove the tray from the oven and set aside to cool. Add the paprika and chile flakes to the spice mix.
Using a mortar and pestle (or, alternatively, a food processor), grind the garlic cloves until they become a paste, and then add the red bell pepper. Season with salt, and then add the spices and the 2 tablespoons of extra-virgin olive oil and blend well. When blended, transfer the harissa to a container and top with some additional olive oil. This will keep for 3 to 6 weeks, covered, in the refrigerator.

Nutrition Facts : Calories 283 calorie, Fat 21 grams, SaturatedFat 5.5 grams, Cholesterol 85 milligrams, Sodium 299 milligrams, Carbohydrate 2 grams, Fiber 1 grams, Protein 21 grams, Sugar 1 grams

HARISSA MARINATED GRILLED CHICKEN

Harissa Marinated Grilled Chicken image

Provided by Anne Burrell

Time 3h

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 red bell peppers
1 tablespoon cumin seeds
2 teaspoons coriander seeds
2 teaspoons fennel seeds
2 teaspoons caraway seeds
4 red dried chiles, seeds left inside
3 garlic cloves, smashed and finely chopped
1/4 cup tomato paste
1/2 cup extra-virgin olive oil
Kosher salt
1 chicken, cut into 8 pieces, or 8 chicken thighs and/or legs

Steps:

Put the red peppers on the grill and char them until they are black on all sides. Put the peppers in a bowl and cover with plastic wrap. When cool enough to handle, scrape the charred black skin off the peppers and remove the stem and seeds. Coarsely chop and reserve. This can totally be done ahead.
Put the cumin, coriander, fennel and caraway in a dry saute pan and toast them until they become very aromatic. Grind all the spices into a coarse powder in a spice grinder.
Coarsely chop the dried chiles, toss them into the bowl of a food processor and pulse to pulverize. Add the toasted ground spices, the roasted red peppers, chopped garlic and tomato paste. Puree until the mixture is smooth. Add 1/4 cup of the olive oil and pulse to combine. Add in another 1/4 cup of olive oil and pulse again. Season with salt, to taste, if needed. Store in an airtight container.
Toss the chicken parts liberally with the harissa and let sit at room temperature up to 2 hours, or overnight or even a few days in the refrigerator.
Preheat the grill to medium.
Put the chicken on the grill and grill for 8 to 10 minutes on each side. You may have to move the chicken around, or flip it over a couple of times to prevent burning. You may also want to brush it a couple times with the leftover harissa, just remember it is pretty spicy! Remove the chicken from the grill and let it rest for 5 to 10 minutes before serving.

TUNISIAN CHICKEN WINGS WITH ORANGES

Tunisian Chicken Wings With Oranges image

This recipe uses a classic Tunisian spice mix called Harissa. I see that there are quite a few recipes her for Harissa. I know that they sell it at Whole Foods. It is very hot. To balance the heat, add some blood orange quarters. Cherry tomatoes would also work. This recipe comes from a cookbook called The African and Middle Eastern Cookbook.

Provided by susie cooks

Categories Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 tablespoons harissa
2 tablespoons olive oil
16 -20 chicken wings
4 blood oranges, quartered
salt
icing sugar
cilantro, chopped, for garnish

Steps:

Preheat grill or broiler to its hottest setting.
Mix harissa and olive oil in a small bowl to make a paste. Add a little salt and stir.
Brush wings with harissa mixture so they are well coated.
Grill (or broil) the wings for 5 -8 minutes on each side, until cooked and a dark golden brown.
While wings are cooking, dip the oranges in the icing sugar and grill them for a few minutes until they are slightly burnt but not black or charred.
Serve the wings and oranges immediately. Top with cilantro if desired.

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