Harissa & rose water chicken wings with spicy mint yoghurt dip


My family just loves wings. Partly because they’re usually pretty quick and easy, unless you’re going down the fried route (and even that doesn’t necessarily take too long), but mostly because they’re delicious of course. If you’re a person who hates eating meat on the bone, then there might be a problem. But in my opinion, you should try and change that hatred, cause so far you’re actually doing yourself a disfavour and missing out big time.


These wings are an awesome combo of spicy, sweet and sticky. The rose water is mild, like a slight afternote, so there’s no soapy flavour here at all. If it really messes with your mind to have rose water in this dish, leave it out, I guess…though I do recommend you give it a go, just the once.

Serves 2-3, as a light lunch
Adapted from here

400g of chicken wings, cut at the joint and tips discarded
5 tbsp of harissa paste
2 tbsp of olive oil
2 tbsp of honey
2 tsp of rose water
1 tsp of pomegranate molasses
zest of one lemon
2 tbsp of lemon juice
1 tsp of ground cumin
1 tsp of smoked paprika

80g of Turkish plain yoghurt
2 tbsp of harissa paste
1 tsp of mild chilli powder
a few mint leaves, chopped

Mix together the harissa paste, olive oil, honey, rose water, pomegranate molasses, lemon zest, lemon juice, cumin & paprika in a large bowl. Dry the chicken wings with some paper towel, and trim away any excess fat/skin if needed. Add to the marinade, and toss to coat the wings evenly. Cover and refrigerate the wings and let it marinate overnight.

When ready to cook, preheat the oven to 200 degrees C. Take the wings out of the fridge whilst the oven warms up.

With a large wire rack (you may want to use a non-stick cooking spray, or brush cooking oil over the rack) over an oven tray lined with foil, lay out the wings in a single layer, preferably without touching.

Bake the wings for about 20 minutes. Meanwhile, make the yoghurt sauce by combining the greek yoghurt, harissa, chilli powder, and half of the mint leaves. Add more of either the paste or the powder if you prefer it hotter!

Once the time is up, remove the tray from the oven and flipping the wings over. Return the tray to the oven and bake for another 25 minutes. Flip them once more, and return to the oven to bake for a further 10 minutes.

Serve the wings with the dipping sauce on the side, scattering the final mint leaves over the sauce. Serve immediately.


5 thoughts on “Harissa & rose water chicken wings with spicy mint yoghurt dip

  1. Tortilla for tea

    These look incredible and as luck would have it, perfect for a party I’m planning for next weekend! I wanted a Middle Eastern theme to the food and was going to make the same chicken wings I always make, using the tahini chicken wing recipe from Moro. But these look like a fantastic substitute. Thanks for sharing!

  2. Pingback: Gochujang chicken wings with sesame quick pickled cucumbers | holycrabness

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