These wings are bursting with zesty lemon and bold pepper flavors, perfectly balanced by a spicy harissa kick. They're an easy, crowd-pleasing snack that’s sure to heat up any gathering or game day.
Start by mixing the lemon-pepper seasoning with a tablespoon of harissa paste in a bowl. Pat the wings dry, then toss them into a resealable plastic bag. Pour in the seasoning mix, seal the bag, and give it a good shake to make sure every wing is nicely coated. Pop the bag in the fridge for at least an hour to let those flavors soak in.
When you're ready to cook, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Take the wings out of the fridge and let them come to room temperature while the oven heats up.
In a small bowl, whisk together the remaining harissa paste and honey until smooth. Arrange the wings on the baking sheet with the meaty sides facing up, giving them some space to breathe—about an inch apart works well. Brush the tops with some of the harissa-honey sauce.
Bake the wings for about 15 minutes, then flip them over, baste with the rest of the sauce, and pop them back in the oven. Keep baking until they’re cooked through and reach an internal temp of 165°F (74°C), roughly another 10 to 15 minutes.
For extra crispiness, move a rack about 6 inches from the heat and turn on the broiler. Broil the wings for 1 to 2 minutes, watching closely so they don’t burn. Finish by sprinkling fresh lemon zest over the top before serving.
- For extra crispy wings, pat them dry before seasoning.
- Marinate the wings for at least an hour to let the flavors soak in.
- Use a wire rack on your baking sheet to allow air circulation and even cooking.
This dish offers a perfect balance of zesty lemon and bold pepper, paired with the spicy warmth of harissa. It’s bright, flavorful, and has just the right amount of heat to keep things exciting. Great for both casual snacks and dinner parties.
Serve these wings with a cool yogurt dip or a tangy cucumber salad to balance the heat. They also pair well with fresh pita bread or a light green salad for a complete meal.
Store leftover wings in an airtight container in the refrigerator for up to three days. Reheat in the oven or air fryer to keep the skin crispy instead of using a microwave.
