Harissa Wings with Cucumber and Yogurt Recipe
For the Dip:
For the Harissa Paste:
Make the Dip: Mix all ingredients in a medium bowl and refrigerate until ready to serve.
Make the harissa paste (or use store-bought): Toast the spices in a nonstick pan over medium heat until fragrant. Remove spices from the pan and add oil, garlic and onions. Cook until golden brown, remove from heat and place into a blender with the toasted spices and remaining ingredients. Blend until smooth and store up to 2 weeks.
Make the Wings: Preheat oven to 350°.
Toss wings with 1/2 cup harissa paste and bake until an instant-read thermometer inserted into the thickest part of a wing reads 165, approximately 20 minutes.