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.