Serves 6


  • 1 pound wings
  • 1/2 cup harissa paste (store-bought or homemade; see directions below)
  • 1 English cucumber (cut into 1-inch-thick rounds)
  • 1 carrot (peeled and cut into spears)

    For the Dip:
  • 1 cup Greek yogurt
  • 1 Tbsp. curry powder
  • 1 tsp. lemon juice
  • Salt, to taste

    For the Harissa Paste:
  • 1 cup roasted red peppers
  • 2 Tbsp. garlic, chopped
  • 1/4 cup yellow onion, diced
  • 1 Tbsp. chopped jalapeƱo, guajillo chili or chipotle in adobo
  • 1 tsp. tomato paste
  • 1 tsp. caraway seed
  • 1 tsp. cumin
  • 1 tsp. coriander
  • 1 tsp. paprika
  • 1 Tbsp. kosher salt
  • 2 Tbsp. sherry vinegar
  • 4 Tbsp. olive oil


    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.

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