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
Deliver Ingredients

Ingredients

For the wings:

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

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.