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
- Combine all ingredients
- Let marinate at least 30 minutes, up to overnight
- Preheat a grill to high
- 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.