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Plate of harissa baked wings and smoked wings with parmesan topping

Harissa Baked Wings

Course Main Course
Keyword baked wings, harissa, harissa wings, wings
Meat & Poultry chicken
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4
Calories 731kcal
Author dorothy stainbrook


  • 22 chicken wings
  • 5 Tbsp harissa spice see below for DIY spice blend
  • 4-5 Tbsp harissa paste
  • 4 Tbsp butter
  • 1/4 cup honey (optional)


  • 2 Tbsp ground cumin toasted if possible
  • 2 Tbsp ground caraway toasted if possible
  • 2 Tbsp ground coriander toasted if possible
  • 2 Tbsp cinnamon
  • 1 cup smoked chile peppers
  • salt (to taste)


  • Preheat oven to 400°F. Place some parchment paper over a sheet pan
  • In a large bowl, combine chicken wings with harissa spice blend and rub together thoroughly with your hands. Spread wings on the parchment papered sheet pan, leaving a bit of room between each one. Bake for about 20 minutes
  • Remove the wings from the oven after 20 minutes and turn them over. Bake for another 10 minutes.
  • While wings are finishing baking, make a harissa sauce by adding the harissa paste and the butter together over medium heat. Add honey if desired to make it more sticky. I didn’t think it needed the honey, but if you prefer a sweeter, stickier sauce, add a bit of honey.
  • Remove wings from the oven and drizzle the harissa sauce over the wings. Serve with a tzatziki or dipping sauce of your choice.



Calories: 731kcal | Carbohydrates: 9g | Protein: 50g | Fat: 55g | Saturated Fat: 19g | Cholesterol: 234mg | Sodium: 500mg | Potassium: 570mg | Fiber: 4g | Sugar: 2g | Vitamin A: 879IU | Vitamin C: 5mg | Calcium: 124mg | Iron: 5mg