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Firey Harissa Wings with Tahini Dipping Sauce

Yields8 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins

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!

Firey Harissa Wings with Tahini Dipping Sauce

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
  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:

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

For the Wings:

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


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


Roast wings in the oven for 15 minutes.


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


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.


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


Serve with the dipping sauce and enjoy hot!

Nutrition Facts

Servings 8