Harissa wings and houmous recipe
Dust off the tongs and light up the grill for these smoky and spicy harissa chicken wings. Serve with a pot of lemon and coriander houmous for a creamy, refreshing dip.
See method- Serves 4
- 5 mins to prepare and 25 mins to cook
- 492 calories / serving
- Freezable
- Dairy-free
- Gluten-free
Ingredients
- 1kg chicken wings
- 3 tbsp harissa paste, plus 1 tsp
- 182g pot lemon and coriander houmous
From your storecupboard
- 1 tbsp olive oil, plus ½ tsp
Each serving contains
- Energy
- 2045kJ 492.0kcal
- Fat
- 37g
- Saturates
- 8g
- Salt
- 1.4g
- Sugars
- 6g
of the Reference intake
Carbohydrate 7.0gProtein 32.2gFibre 2.0g
Method
- Separate the chicken wings: use a sharp knife to slice between the joint to make 2 ‘winglets’. The knife should go easily between the bones. Pat dry with kitchen paper, then mix with 3 tbsp harissa paste and 1 tbsp olive oil in a bowl.
- Preheat the barbecue to high, then cook the wings for 20-25 mins, turning frequently, until the skin is crisp and the chicken is cooked through.
- Meanwhile, swirl 1 tsp harissa paste through the houmous and drizzle with ½ tsp olive oil. Serve the wings hot with the houmous alongside.
- See more Chicken recipes
Freezing and defrosting guidelines
Freeze cooked wings. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
