Firey Harissa Wings with Tahini Dipping Sauce

No need for bleu or ranch here! Tahini, or sesame seed paste, is the perfect base for a dipping sauce for these wings, and still goes so well with celery!

Tahini Dipping Sauce
 ½ cup tahini (if your tahini is very thick, add a couple of tbsp warm water to thin it)
 2 tsp lemon juice
 1 tbsp sumac
 1 tbsp za'atar
 2 tbsp Colavita Extra Virgin Olive Oil
 1/2 to 1 tsp kosher salt, to taste
For the Wings
 2 lbs chicken wings, separated into 2 pieces
 ⅓ cup harissa, store-bought or homemade
 3 tbsp tahini
 2 tsp lemon juice
 2 cups plus 2 tbsp Colavita Extra Virgin Olive Oil
 Sesame seeds, lemon slices, and chopped scallions for garnish

For the Dipping Sauce:
1

Whisk tahini, lemon juice, sumac, za'atar, and EVOO together in a small bowl.

For the Wings:
2

Preheat oven to 400˚F and line a baking sheet with aluminum foil.

3

Pat the wings dry with paper towels and place on the prepared baking sheet. Season with salt and pepper.

4

Roast wings in the oven for 15 minutes.

5

In a large bowl, whisk harissa, tahini, lemon juice, and 2 tbsp EVOO together.

6

Pour 2 cups of EVOO into a heavy frying pan, fitted with a deep frying thermometer, and place over medium heat. Once the EVOO reaches 360˚F. Fry the wings in batches for 3 minutes each, until crispy and golden brown. If you don't have a thermometer, place the handle of a wooden spoon in the hot oil. If bubbles form around the spoon, your oil is hot.

7

Toss the wings in harissa sauce and transfer to a serving platter. Sprinkle with sesame seeds and garnish with scallions and lemon slices.

8

Serve with the dipping sauce and enjoy hot!