Lemon-Pepper Wings with a Kick of Harissa

Ingredients

• 2 tablespoons lemon-pepper seasoning
• ½ cup harissa paste, divided
• 1 pound chicken wing pieces, drumettes and flats
• 2 tablespoons honey
• 1 tablespoon finely grated fresh lemon zest

Step 1

Combine 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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.