Harissa and Date Chicken Wings Recipe

Sticky, sweet and sour harissa and date glazed chicken wings.

Harissa and Date Chicken Wings Recipe

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!

Course Main Course, Snack

Cuisine Modern European

Keyword harissa and date wings, harissa chicken wings, harissa hot wings, harissa wings

Prep Time 10

Cook Time 1 10

Total Time 1 20

Servings Servings

Calories 720kcal

Author Brian Jones

Ingredients

750 g Chicken Wings 10-12
1 tablespoon Baking Powder
1 tablespoon Zaatar
½ teaspoon Dried Mint
½ teaspoon salt
100 g Pitted Dates 9 or 10 total
2 tablespoon Rose Harissa Paste
50 ml Red Wine Vinegar 3 tablespoon + 1 teaspoon
100 ml Water ½ Cup less 1 tablespoon
½ teaspoon Sumac

Instructions

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 BBQ, 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.

Nutrition