Middle Eastern · main
Crispy Harissa Chicken Wings
Crispy Harissa Chicken Wings reads richness 6.9, umami 6.2 and sweetness 5.6 on Palate's 0–10 flavor X-ray — a Middle Eastern main, about 1 hr 57 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 6.5 / 10
- Sweet & Fruity — 5.9 / 10
- Sour & Bright — 6.9 / 10
- Bitter & Earthy — 1.2 / 10
- Rich & Fat — 8.1 / 10
- Aromatic & Spice — 5.1 / 10
The measured notes (of 18)
Richness 6.9 · Umami 6.2 · Sweetness 5.6 · Citrus 5.4 · Sourness 4.9 · Floral 4.5 · Nutty 3.8 · Salinity 3.8 · Allium 3.7 · Herbaceous 2.7 · Warm Spice 1.6 · Fruity 1.1 · Earthy 1.0 · Bitterness 1.0 · Heat 0.9
What's in it (10)
- turkey wings — 1361 g
- baking powder — 10 g
- salt — 7 g
- black pepper — 3 g
- unsalted butter — 54 g
- sesame seed paste — 41 g
- honey — 30 g
- garlic — 6 g
- lemon juice — 15 g
- parsley — 7 g
Time & effort: about 1 hr 57 min (57 min active) · effort: involved
Nutrition (per 100 g, engine-estimated): 125.5 kcal, 21.6 g protein, 5.6 g fat, 3 g carbs
Dietary: Contains meat — engine-derived; double-check anything allergy-critical.
How it's cooked (6 steps)
- Pat the wings completely dry with paper towels and place them in a large bowl. Add the baking powder, 1 teaspoon of the salt, and the black pepper, and toss until every wing is evenly coated.
- Arrange the wings skin-side up in a single layer on a wire rack set over a rimmed baking sheet, spacing them so they don't touch. Refrigerate, uncovered, at least 1 hour and up to overnight — this dries the skin so it crisps in the oven without frying.
- Preheat the oven to 450°F. Roast the wings straight from the fridge for 20 minutes, then flip each wing and continue roasting until deeply golden, crackling-crisp, and a thermometer reads 165°F in the thickest part, 20-25 minutes more (40-45 minutes total).
- During the final 10 minutes of roasting, melt the butter in a small saucepan over medium heat. Whisk in the harissa paste, honey, garlic, and the remaining 1/2 teaspoon salt, and simmer, whisking, until glossy and fragrant, about 2 minutes; remove from heat and whisk in the lemon juice.
- Transfer the hot wings to a large clean bowl, pour the warm harissa butter over them, and toss until every wing is glossy and coated.
- Pile the wings onto a platter, scatter with the parsley, and serve immediately while crisp.
Dishes with a similar flavor shape
- Harissa-Glazed Pork Chops — Middle Eastern
- Honey-Lemon Greek Chicken Thighs — Greek
- Crispy Harissa Chicken Thighs with Couscous — Middle Eastern
- Soto Betawi (Betawi Beef and Coconut Milk Soup) — Indonesian
- Harissa Salmon with Blistered Chickpeas — Middle Eastern
Keep reading: what richness, umami, sweetness mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.