Harissa Wings With Cucumber And Yogurt

Harissa Wings With Cucumber And Yogurt
4 from 1 ratings
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. 
Harissa Wings with Cucumber and Yogurt
  • 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)
  • 1 cup roasted red peppers
  • 2 tablespoon garlic, chopped
  • 1/4 cup yellow onion, diced
  • 1 tablespoon chopped jalapeƱo, 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 tablespoon sherry vinegar
  • 4 tablespoon olive oil
  • 1 cup greek yogurt
  • 1 tablespoon curry powder
  • 1 teaspoon lemon juice
  • salt, to taste
  1. Preheat oven to 350 degrees F.
  2. Toss wings with harissa paste and bake until a thermometer reads 165 degrees F, approximately 20 minutes.
  3. 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.
  4. Combine all the ingredients in a bowl, and stir to combine. Reserve and chill.