Harissa Wings with Cucumber and Yogurt

Try this flavor-packed Harissa Wings with Cucumber and Yogurt recipe
Harissa Wings with Cucumber and Yogurt

SUGARCANE Raw Bar and Grill

This recipe for spicy Harrissa rubbed wings with a cooling yogurt sauce comes from Executive Chef Timon Balloo at SUGARCANE Raw Bar and Grill in Miami. 

2
Servings
1288
Calories Per Serving
Deliver Ingredients

Ingredients

For the wings:

  • 1  Pound  wings
  • 1/2  Cup  harissa paste (store-bought or below)
  • English cucumber (cut into 1-inch thick rounds)
  • carrot (peeled and cut into spears)

For the harissa paste:

  • 1  Cup  roasted red peppers
  • 2  Tablespoons  garlic, chopped
  • 1/4  Cup  yellow onion, diced
  • 1  Tablespoon  chopped jalapeño, guajillo chili or chipotle in adobo
  • 1  Teaspoon  tomato paste
  • 1  Teaspoon  caraway seed
  • 1  Teaspoon  cumin
  • 1  Teaspoon  coriander
  • 1  Teaspoon  paprika
  • 1  Tablespoon  kosher salt
  • 2  Tablespoons  sherry vinegar
  • 4  Tablespoons  olive oil

For the yogurt dip:

  • 1  Cup  Greek yogurt
  • 1  Tablespoon  curry powder
  • 1  Teaspoon  lemon juice
  • Salt, to taste

Directions

For the wings:

Preheat oven to 350 degrees F.

Toss wings with harissa paste and bake until a thermometer reads 165 degrees F, approximately 20 minutes.

For the harissa paste:

Toast the spices in a non-stick pan over medium heat until fragrant. Remove and add oil, garlic and onions. Cook until golden brown, remove from heat and place into a blender with the toasted spices and remainder of ingredient. Blend until smooth, store up to two weeks. 

For the yogurt dip:

Combine all the ingredients in a bowl, and stir to combine. Reserve and chill.

Nutritional Facts

Total Fat
75g
100%
Sugar
41g
46%
Saturated Fat
42g
100%
Cholesterol
5mg
2%
Carbohydrate, by difference
119g
92%
Protein
47g
100%
Vitamin A, RAE
74µg
11%
Vitamin B-12
6µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
18mg
24%
Vitamin K (phylloquinone)
22µg
24%
Calcium, Ca
362mg
36%
Choline, total
27mg
6%
Fiber, total dietary
22g
88%
Fluoride, F
2µg
0%
Folate, total
80µg
20%
Iron, Fe
14mg
78%
Magnesium, Mg
59mg
18%
Manganese, Mn
1mg
56%
Niacin
13mg
93%
Pantothenic acid
1mg
20%
Phosphorus, P
497mg
71%
Riboflavin
1mg
91%
Selenium, Se
18µg
33%
Sodium, Na
2242mg
100%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
245g
9%
Zinc, Zn
3mg
38%

Harissa Shopping Tip

Middle Eastern cuisine relies on some fragrant and expensive spices and seasonings such as cinnamon, clove, nutmeg, coriander, turmeric, and sumac. If possible, buy and store them whole; whole spices have a stronger aroma and flavor.

Harissa Cooking Tip

For a stronger flavor and aroma, toast spices before grinding them, and only grind the amount that you need for the recipe. Keeping spices whole until needed extends their shelf life.

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