These « hottish » wings remind us of the bold fragrance of the spices found in North African cusines.
- 4 Tbsp Fragrant Harissa spice blend
- 6 garlic cloves
- 1½ tsp salt
- 2 Tbsp wine vinegar
- ¼ cup olive oil
- 1 lemon
- 2 lbs chicken wings
Put the spices in a mortar and grind to a powder.
Add garlic and salt and reduce to a purée. Incorporate the vinegar and then the olive oil.
Peel the lemon zest into strips, using a potato peeler.
Carefully mix the lemon juice and harissa paste in a large bowl.
Place the lemon zests and the wings in the bowl. Marinate for a few minutes or a few hours in a cool place.
Heat the oven to 400 °F.
Spread parchment paper on a baking sheet then place the wings and zests on top.
Cook in the oven for 45 minutes. Let rest 10 minutes before serving.