Harissa Hot Wings Recipe with Hazelnut Dukkah

Harissa hot wings with hazelnut dukkah

  • serves 8 as a snack
  • Easy

Make your own nutty dukkah as a dip for these spicy chicken wings, flavoured with harissa and Frank's RedHot sauce. This will make more dukkah than you’ll need, but will keep for a few weeks in a sealed jar


Try these spicy chicken wings then check out more chicken wings recipes such as our BBQ chicken wings and buffalo wings.



  • cornflour 75g
  • plain flour 75g
  • ground cumin ½ tsp
  • smoked paprika ½ tsp
  • chicken wings 2kg, jointed
  • spray oil
  • rose harissa 3 tbsp
  • Frank’s RedHot sauce 4 tbsp
  • runny honey 3 tbsp
  • limes 2, juiced


  • hazelnuts 100g, toasted
  • sesame seeds 2 tbsp
  • coriander seeds 1 tbsp
  • cumin seeds 1 tbsp
  • sumac 1 tbsp
  • sea salt flakes 1 tsp


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Mix together the flours, cumin, paprika and some seasoning in a large bowl, then tip in the chicken wings and toss until fully coated. Put the wings onto a large rack above a large baking tray, with a little space around each. Spray the wings with oil then cook for 45-50 minutes or until really crisp.

  • Step 2

    Put the harissa, hot sauce, honey and lime juice into a small pan and bring to a simmer, then take off the heat.

  • Step 3

    To make the dukkah, put the hazelnuts into a frying pan and cook gently for 5 minutes until browned all over. Tip into a bowl to cool. Cook the sesame, coriander and cumin seeds in a pan for 2-3 minutes or until toasted. Crush the seeds lightly with a pestle and mortar, then add the hazelnuts and bash until roughly broken up. Add the sumac and sea salt, and tip into a bowl.

  • Step 4

    Once the wings are crispy, tip them into a large bowl with the harissa hot sauce and toss really well. Serve with the dukkah sprinkled over and on the side for dipping.

Check out more of the best chicken wings recipes...

Sticky Chicken Wings with Raspberry Sauce

Discover more recipes using homemade dukkah...

Roasted Carrot Salad With Spelt, Dukkah and Preserved Lemon Dressing

Nutritional Information

  • Kcals 563
  • Fat 32.1g
  • Saturates 6.7g
  • Carbs 29.6g
  • Sugars 12.2g
  • Fibre 3.2g
  • Protein 37.4g
  • Salt 1.1g