1red chili, sliced thinly, to garnish (deseeded if you wish) (optional)
salt
How I make it
Mix the harissa and yoghurt with ½ tsp salt. Coat the chicken wings well, cover and refridgerate for at least one hour, over night if you can.
Cook the wings on a charcoal barbecue, or on medium heat in a griddle or frying pan, until cooked through and crispy on the outside. If using the pan, I would suggest cooking for 2-3 minutes on each side, until it has nice colouring without being burnt, then transferring to a tray and cooking in a 230 °C oven until cooked through, 10-15 minutes. Garnish with sliced chilies and serve immediately.
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