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 chicken wings spiced up 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

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Ingredients

  • 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

HAZELNUT DUKKAH

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

Method

  • 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.

Use your homemade dukkah to add a twist to the these recipes...

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
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