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Honey-Harissa Chicken Wings

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  • SERVINGS: 6 to 8
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Lola, Seattle

Tom Douglas's Seattle-based culinary empire now includes a bakery and four restaurants. The Greek-inspired Lola is his latest.

Plus: More Chicken Recipes and Tips

  1. Vegetable oil, for frying
  2. 3/4 cup all-purpose flour
  3. 1/4 cup cornstarch
  4. Kosher salt and freshly ground pepper
  5. 12 whole chicken wings (about 2 3/4 pounds), tips discarded, wings cut in half at the joint
  6. One 2-inch piece of fresh ginger, peeled
  7. 1/2 cup honey
  8. 1 tablespoon plus 2 teaspoons harissa
  9. 1 tablespoon fresh lime juice
  10. 1 tablespoon chopped cilantro
  1. In a large pot, heat 2 inches of oil to 350° over moderately high heat. In a large resealable plastic bag, combine the flour and cornstarch and season well with salt and pepper. Add the wings to the bag; shake well to coat. Transfer the wings to a strainer set over a bowl; shake to remove any excess flour. Fry the wings, in batches if necessary, until golden and crisp, about 12 minutes. Drain on paper towels.
  2. Grate the ginger into a fine mesh strainer set over a bowl; press on the ginger to extract the juice. In a large bowl, whisk 1 1/2 teaspoons of the ginger juice with the honey, harissa, lime juice, 2 teaspoons of the cilantro and salt and pepper.
  3. Add the wings to the honey–harissa sauce and toss to coat. Transfer to a platter, sprinkle with the remaining cilantro and serve.