Time: 2 hours 40 minutes
Complexity: easily
Servings: 6 - 8

Spicy chicken wings are a surefire beer accompaniment, beloved for their crispy skin and vibrant, spicy flavor. These wings become especially flavorful and aromatic with Moroccan harissa paste. Bake them in the oven, after tossing them in baking powder, to create a crispy crust without frying or adding excess oil. Then toss with freshly made harissa. Serve as an appetizer with extra harissa for dipping. Or as a Moroccan-inspired main course, complemented with a juicy orange, olive, and radish salad (recipe below).

Ingredients:

• 1.8 kg chicken wings, cut at the joints, discard tips
• 3 tsp baking powder
• 10 dried New Mexico chiles (55g), stems removed
• 8 dried guajillo chiles (40 g), stems removed
• 0.5 tsp whole coriander seeds
• 0.5 tsp whole cumin seeds
• 1/4 cup vegetable oil
• 6 cloves garlic, coarsely chopped
• Juice of 1 lemon (about 2 tbsp)
• 2 oranges
• 0.5 cups salted black olives, pitted and halved
• 1/3 cup fresh mint leaves, thinly sliced
• 2 tablespoons extra-virgin olive oil
• 1 bunch of radishes, greens trimmed

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken wings, guajillo pepper, coriander, cumin, Oranges, radish, olive, mint

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Preparation:

Step 1
• Place one-third of the wings in a large bowl, sprinkle with 1 teaspoon of baking powder, and toss to coat evenly. Using tongs, arrange the wings on a wire rack set on a rimmed baking sheet. Repeat with the remaining chicken wings and baking powder. Season the wings generously on both sides with salt and black pepper and refrigerate for at least 1 hour, preferably overnight.
Step 2
• Preheat the oven to 220°C (425°F). Meanwhile, prepare the harissa. Tear the chili peppers and discard the seeds. You can leave the seeds if you prefer a spicier flavor. Place the chili pepper pieces in a medium bowl. Pour 4 cups of boiling water over them and let them steep until soft, about 20 minutes.
Step 3
• Place the coriander and cumin seeds in a small skillet and cook, stirring frequently, over medium heat until fragrant, 2-3 minutes. Transfer the spices to a blender, add the olive oil, garlic, lemon juice, and 1 tablespoon of coarse salt, then blend until smooth. Using tongs, transfer the chili peppers to a blender with 1 cup of the soaking water (discard the rest), and blend until smooth, about 2 minutes on high speed. Season with harissa and set aside while you prepare the wings.
Step 4
• Bake the wings, turning once halfway through, until golden brown and cooked through, 40 to 45 minutes.
  
  Salad:
  
  Using a vegetable peeler, remove the zest from one orange, leaving the white pith intact, and slice into very thin strips. Transfer to a medium bowl. Peel both oranges with a knife, then slice each orange crosswise into 0.5 cm-thick circles. Add the orange slices to the bowl along with the olives, mint, and olive oil and toss to combine. Thinly slice the radishes and toss with the orange mixture. Let sit for 15 minutes.
Step 5
• Transfer the hot wings to a large bowl and toss with 1.5 cups harissa, coating each wing evenly. Transfer the wings to a platter and serve with a salad of oranges, olives, and radishes. Set the remaining harissa aside for dipping or set aside for another use.

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