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.
Preheat oven to 350 degrees F.
Toss wings with harissa paste and bake until a thermometer reads 165 degrees F, approximately 20 minutes.
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.
Combine all the ingredients in a bowl, and stir to combine. Reserve and chill.