Smoked Harissa Chicken Wings
Smoked Harissa Chicken Wings
- Grill
- Zip Lock Bag
- Mixing bowl
- Meat thermometer
- For Marinade:
- 1 kg chicken wings
- 2 tbsp MasterFoods Harissa Middle Eastern Spice Blend
- 1 tsp kosher salt
- 2 sprigs fresh thyme (rough chopped)
- 2 cloves garlic (minced)
- Zest of half lemon
- Juice of one lemon
- 1/2 cup good olive oil or avocado oil
- 2 tbsp honey
- For Dip:
- 8 oz non-fat Greek yogurt
- 2 tbsp fresh dill (chopped)
- Juice of one grilled lemon
- Preparation
- Combine harissa blend, salt, thyme, garlic, lemon zest, lemon juice, oil, and honey until blended well. Reserve 1/3 of the marinade for basting toward the end of the cook. Toss chicken and remaining marinade in a zip-top bag. Leave in the fridge overnight.
- Cooking/Assembly
- Preheat the grill: Prepare your grill for medium-high heat. Place the wings on the grill and cook for 10-15 minutes per side, until browned and slightly charred. Indirect heat: If desired, move the wings to a cooler part of the grill (indirect heat) for the remainder of the cooking time. Continue grilling, add remaining basting flipping occasionally, until the internal temperature reaches 74°C or higher for a better texture.
- Finishing
- Make the dip by combining Greek yogurt, dill, and grilled lemon juice. Rest and serve: Remove from the grill, let rest briefly, Serve wings with lemon dill Greek yogurt sauce as a dip or drizzled over the wings.
Marinate overnight for best flavour. Don't skip the basting step in the final 15-20 minutes for extra flavour and colour.
Storage: Wings can be stored in refrigerator for up to 3 days. Reheat in oven
Nutritional Notes: High in protein. Greek yogurt dip adds probiotics and additional protein.