Fiery Harissa Wings

Prep Time 10

Cook Time 27

Total Time 37

½ cup tahini if your tahini is very thick, add a couple of tablespoons of warm water to thin it out
2 teaspoons lemon juice
1 tablespoon sumac
1 tablespoon za’atar
2 tablespoons extra virgin olive oil
½-1 teaspoon kosher salt to taste
2 pounds chicken wings separated into 2 pieces
⅓ cup harissa paster or Jamie Geller Harissa mixed with olive oil and water
3 tablespoons tahini
2 teaspoons lemon juice
2 cups plus 2 tablespoons extra virgin olive oil
Garnish: sesame seeds chopped scallions and lemon slices

Whisk tahini, lemon juice, sumac, za’atar, and evoo together in a small bowl. Set aside. If too thick thin with water or more lemon juice.

Preheat oven to 400°F, line a baking sheet with aluminum foil.
Pat wings dry with paper towels and place on prepared baking sheet. Season with salt and pepper.
Roast wings in a 400°F oven for 15 minutes.
In a large bowl, whisk harissa, tahini, lemon juice, and 2 tablespoons evoo together.
Pour 2 cups of evoo in a heavy frying pan, fitted with a deep fry thermometer, and place over medium heat. Once evoo reaches 360°F, fry wings, in batches, for 3 minutes, until crispy and 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 hot wings in harissa sauce and transfer to a serving platter. Sprinkle with sesame seeds and garnish with scallions and lemon slices. Serve with Tahini Dipping Sauce.