Harissa Chicken Wings

Step 1

Set the oven to 425°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

Step 2

Pat the chicken wings completely dry with paper towels, pressing gently all over to remove surface moisture so they crisp when roasted.

Step 3

Place the harissa paste, olive oil, honey, minced garlic, lemon juice, and salt into a small bowl and stir with a spoon until fully combined into a thick, even paste.

Step 4

Place the dried wings into a large bowl and pour the harissa mixture over them, then use your hands to toss and massage every wing until evenly coated.

Step 5

Arrange the coated wings in a single layer on a large rimmed baking sheet, spacing them 1 inch apart so heat circulates evenly around each one.

Step 6

Slide the baking sheet into the preheated 425°F oven and roast for 25–28 minutes until the wings are deep caramel-brown on top and the skin is crispy.

Step 7

Remove the baking sheet from the oven using oven mitts and let the wings rest on the sheet for 2 minutes so the coating sets.

Step 8

Transfer the wings to a serving plate and arrange the lemon wedges around them for squeezing over just before eating.