Spicy Grilled Harissa Wings

Spicy Grilled Harissa Wings

This is one of the simplest, but best, grilled recipes in my repertoire. The base of the marinade is harissa paste (not the jarred sauce – this is important), which adds a complex and spicy flavor that’s truly unique. For people not familiar with harissa, it’s a spicy paste made from peppers used commonly in North Africa and France. A little bit goes a long way, and it adds a ton of flavor to any dish. Keep in mind – it’s spicy!

Charring the wings on a hot grill adds a layer of texture and taste that’s impossible to recreate on a stove or in the oven.


  • 2lb Chicken Wings (separated if you like, but its not necessary)
  • 2 Tbsp Olive Oil
  • 4 garlic cloves, minced
  • 2 Tbsp Harissa paste
  • 2 Tsp ground cumin
  • 1sp Salt


  1. Combine all ingredients
  2. Let marinate at least 30 minutes, up to overnight
  3. Preheat a grill to high
  4. Grill wings until they are lightly charred and are cooked through


I use whole cumin and coarsely grind them myself. This leaves a few little bites of cumin that add a little something to the overall dish, but ground cumin is a fine substitute.
It’s important to use the harissa paste, not the jarred harissa. The jarred stuff is a little more liquidy and saucy. It’s a fine product, but it doesn’t work as well for the wings.
Save the marinade and use it as a baste when you are grilling – especially if the wings get a little too charred. Some char is good – it adds flavor – but too much is not. Baste the charred bits with the sauce to moisten them up.

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