In this complexly flavored take on Buffalo wings, Harissa, a traditional North African hot sauce, brings a punch of heat, while preserved lemons add brightness. Serve with cilantro yogurt dipping sauce to cool the mouth.
4 tablespoons (1/2) stick unsalted butter, melted & slightly cooled
1/4 cup Mustapha’s Moroccan Harissa
1 tablespoon finely chopped Preserved Meyer Lemon from Robert Lambert
1 large garlic clove, roughly chopped
1 tablespoon fresh lemon juice
For the harissa wing sauce: Place all sauce ingredients in a blender and blend until smooth. Pour the sauce into a large bowl (big enough to toss cooked wings in) and set aside.
For the chicken wings: Season the flour with salt and pepper to taste and spread in a shallow dish. Dredge the chicken wings in flour, shake off any excess and place on a baking sheet.Â
Add 3-4 inches of oil to a deep, heavy bottomed pot. Heat the oil over medium high heat until it registers 375°F on a deep-fry thermometer. Fry the chicken in batches until golden brown on each side and cooked through, about 10 minutes. Remove the chicken from the pan and drain on a paper towel-lined plate.
To assemble: Add the chicken wings to the large bowl of wing sauce and toss to coat. Arrange the wings on a serving platter and dig in! For a cooling side, try dipping these fiery wings into Cilantro Yogurt Sauce.
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