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Harissa hot wings with hazelnut dukkah

Name: Harissa hot wings with hazelnut dukkah
Total time: 1 h 30 min
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; hazelnuts 100g, toasted; sesame seeds 2 tbsp; coriander seeds 1 tbsp; cumin seeds 1 tbsp; sumac 1 tbsp; sea salt flakes 1 tsp

1 hour 30 minutes
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

Published: May 3, 2019 at 12:08 pm

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

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.