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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. 


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


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.