Harissa chicken wings with a wonderful glaze that compliments the North African chilli paste with a sweet date glaze and red wine vinegar.
Like most of my chicken wing recipes, this one includes instructions for cooking in the oven, in an air fryer and on the BBQ or grill!
Sticky Sweet, Spicy and Sour Chicken Wings
My latest offering is some wonderful Noth African influenced harissa and date chicken wings.
The wings are cooked in a mix of zaatar and dried mint until crispy. Whilst they are cooking a glaze made of rose harissa paste, sweet dates and red wine vinegar is made.
Once the songs are ready to rock and roll, they get coated in the glaze and flashed through a bit more cooking.
Just like most of my wing recipes, how you cook them is up to you. I have given options for the oven, air fryer and even an al fresco option for the barbecue!
Frequently Asked Questions
What’s the best way to cook these wings?
I always say that the best way to cook something is the way that works for you!
I have three methods listed, BBQ, oven and air fryer. Nine times out of ten I cook them in the oven. This is because I can throw in whatever I am having as a side and it is all done and dusted.
The air fryer delivers marginally better results in less time, but I need to fire up the oven if I want to bake a side.
Hands down the best way to cook these wings for flaovur is on the BBQ. But let’s be honest, outdoor cooking is not a day-to-day task for most.
Do I have to use rose harissa paste?
No, you can use your favourite harissa, I use rose harissa paste in most of my harissa recipes because it is my favourite.
Is there a substitute for red wine vinegar?
If I were to substitute red wine vinegar for something my first choice would be cider vinegar.
I like to serve these sticky sweet and sour harissa chicken wings with a salty potato side.
They are pictured here served with some air fryer cooked French fries, but there are so many options that work just as well!
You could even throw some sweet potato fries in the oven with the wings, although that really does turn up the sweetness level of the meal.
Other than that grab yourself an ice-cold beer and a serviette and tuck in!
I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions you can ask them in the comments section below the recipe.
- Oven, BBQ (Grill) or Air Fryer.
- 18cm or 7″ saucepan.
- A large bag or Tupperware dish to coat the wings.
- Stirring spoon.
- Kitchen tongs.
- Quick read meat thermometer (optional, but recommended if cooking on a BBQ).
Sweet and sour sticky glazed harissa and date chicken wings are the perfect way to change up your wing game, just add some chips and beer and off you go!
- 750g (10-12) Chicken Wings
- 1 Tbsp Baking Powder
- 1 Tbsp Zaatar
- ½ Tsp Dried Mint
- ½ Tsp salt
- 100g (9 or 10 total) Pitted Dates
- 2 Tbsp Rose Harissa Paste
- 50ml (3 Tbsp + 1 Tsp) Red Wine Vinegar
- 100ml (½ Cup less 1 tablespoon) Water
- ½ Tsp Sumac
- Separate your chicken wings into winglets and drummettes, then pat them dry with kitchen paper.
- Place the wings in a large bag with the baking powder, zaatar, dried mint and salt, then blow the bag up like a balloon and shake well to coat. Then cook as per your chosen method from the options below.
- Around 20 minutes before the wings are ready place the pitted dates, harissa paste, red wine vinegar and sumac in a 7" or 18cm saucepan over a low heat and simmer gently for 10 minutes, then blend to a smooth puree.
- Return the glaze to the pan and cover it with a lid, cooking it over as low a heat as possible until the wings are ready.
How to Cook in an Air Fryer:
- Drop the chicken wings in the basket of an air fryer and cook at 130°C or 250°F for 20 minutes.
- Give the wings a shake and turn the temperature up to 200°C or 400°F and cook for a further 10 minutes.
- Transfer the wings to a bowl and pour over the glaze then toss them to coat, return them to the air fryer and cook for a final 2-5 minutes.
How to Oven Bake:
- Place the chicken wings on a cooling rack placed over a baking tray (lining the tray with foil helps with cleaning later), and bake at 130ºC or 250ºF for 30 minutes.
- Remove the wings and flip them over, turn the oven up to 200°C or 400°F and cook for a further 20 minutes.
- Transfer the wings to a bowl and pour over the glaze then toss them to coat, return to the baking rack and drop them in the oven for a final 5-10 minutes.
How to Cook on a Grill or BBQ:
- Set up your BBQ with direct and indirect heat sections. You want to preheat the BBQ to around 250°C or 485°F.
- Place the wings over the indirect heat section, close the lid and cook for 25-30 minutes. You want the internal temperature of the wings to reach 65-70°C or 150-160°F.
- Transfer the wings to a bowl and pour over the glaze then toss them to coat, return to the direct heat section of the heat and cook to get a nice glaze. This will take 1-2 minutes on each side. Be sure to check that the chicken has reached 73°C or 165°F before serving.
Amount Per Serving: Calories: 720Total Fat: 42gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 132mgSodium: 2172mgCarbohydrates: 59gFiber: 6gSugar: 33gProtein: 29g
Calorific details are provided by a third-party application and are to be used as indicative figures only.