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The Spicy Tale of Harissa Wings

A Culinary Odyssey Begins

Welcome, flavor adventurers, to a saga spiced with intrigue, history, and heat. Today, we embark on a culinary odyssey with harissa wings, a dish that whisks us away to the sun-drenched landscapes of North Africa. Fasten your aprons; this journey promises a fusion of tradition and irresistible taste.

The Heat of History: Harissa’s Fiery Past

In the heart of North Africa, amidst the bustling spice markets and ancient landscapes of the Maghreb region, harissa was born. A paste pulsing with the heat of roasted red peppers, Baklouti peppers, and a symphony of spices, harissa’s roots are deeply embedded in Tunisian culinary tradition. With origins shrouded in the mists of time, this fiery condiment has danced across the tongues of generations, becoming a cornerstone of Maghrebi cuisine.

Harissa Wings: A Modern Marvel

From the historic kitchens of Tunisia to the contemporary tables worldwide, harissa has found a new canvas: chicken wings. These are not your average wings; they are ambassadors of flavor, carriers of a heat that tells tales of ancient lands and spice-laden breezes. Marrying the rustic charm of harissa with the beloved comfort food staple, harissa wings invite us to explore the rich tapestry of North African flavors.

A Symphony of Spices: The Recipe Unveiled

And now, the moment your taste buds have awaited. Below lies the treasure map to culinary bliss: a recipe for Harissa Wings that’s as delightful to make as it is to devour. Accompanied by the cooling touch of Tzatziki and the boldness of Harissa Aioli, these wings are a testament to the art of balance in cooking.

Harissa Wings with Tzatziki and Harissa Aioli

For The Harissa:

  • 2 Tbs of preferred Harissa spice blend (We champion The Spice Guy’s blend for its robust flavor)
  • 1 Tbs of oil (We prefer Avocado oil)
  • 1 Tbs water (Adjust for your desired saucy consistency)

Add all ingredients to a bowl and mix until a paste forms
-If you want a thinner consistency, add more water.

Harissa Aioli (Cheat):

  • 3-4 tsp Harissa paste
  • ¼ cup mayonnaise (Opt for avocado-based for a creamier texture)
  • 1 small clove of garlic, finely minced (Optional)
  • 1 tsp white wine vinegar
  • Pinch of salt (To taste)

Place all ingredients in a bowl and mix


  • 3 Persian cucumbers, peeled
  • 1 tbs of olive oil
  • 2 large cloves of garlic, peeled and roughly chopped
  • 2 Tsp of white wine vinegar (Adjust according to your sourness preference)
  • ½ cup of mint, dill, or a blend, stems removed, finely minced
  • 1 cup of plant-based or Greek yogurt
  • A pinch of salt (Season to perfection)

For The Wings:

  • 2lbs chicken wings (We recommend our friends at Locavore Delivery!)
  • 1 Tbs of Harissa Spice blend
  • 2 tsp salt


In a large bowl add wings and sprinkle the salt & the dried mix to coat wings . Place wings onto a wire rack over a sheet tray and leave uncovered in fridge for at least one hour and up to 12 hours (The longer the better, and the crispier the wings!)

Once you’ve brined your wings, preheat oven to 400 degrees Bake for 20 minutes and then flip them over and bake another 20 Serve with dipping sauce

Conclusion: Beyond the Wings

As our journey concludes, we’re left with more than just a recipe. We’ve traveled through history, embraced the warmth of North African kitchens, and discovered the transformative power of harissa. Harissa wings are more than a meal; they’re an invitation to explore, to taste, and to celebrate the rich, diverse tapestry of world cuisine.

Join us next time as we continue to explore the flavors that unite us, one dish at a time. Until then, happy cooking, fellow gastronomes!

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