Superbowl is here!!! I look forward to this Sunday every year because it is always a great time to kick your feet up, hang with the homies and snack on some gooood food!
Good food doesn’t always have to mean “bad for you” for…so this year, instead of the deep fried wings we all know and love…why don’t you opt for baked wings, Harissa style!
These yummy wings have all the same kick that the usual buffalo wings have to offer but with a different twist! I found this green Harissa sauce at my local grocery store and just gave it a try… win! I love the traditional red Harissa but this green version just won my heart. It’s all the same spice profile of the red Harissa but with green bell peppers instead of red. (I snapped a photo so you can check with your grocer…)
Total Time: 25 min
Prep Time: 5 min
Cook Time: 20 min
2 packs of wings (I like a drumstick & wing combo)
1 tbsp paprika
Preheat your oven to 400 degrees. Arrange a cookie cooling rack over a sheet of tin foil and lay over a metal baking sheet. This gives the wings their crispy skin instead of letting them sit in their juices. Evenly coat all wings in your favorite harissa sauce. Arrange wings on the rack and shower each wing with paprika. Bake for 12 mins. Flip wings and bake for additional 8-10 minutes or until wings look nice and browned.
Garnish with crumbled feta or goat cheese and chopped mint.
For Yogurt Sauce:
3 tbsp of greek yogurt
2 tbsp lemon juice
1 tbsp olive oil
2 tbsp harissa, sauce
1 grated garlic clove
pinch of sea salt
Combine all ingredients in to a small bowl and chill before serving.
Serve right away!
Don’t skip this “cookie cooling rack” step… this keeps the wings elevated so that the heat can circulate around them and crisp the while wing! If the wings sit in their own juices, you will get nice and lovely SOGGY wings…ain’t nobody like soggy wings.
The yogurt dipping sauce is the perfect thing to pair with harissa…it will cool down the spicy kick and add a rich creaminess to each bite. You can feel free to go it alone…but I love this combo.