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These are bone-in, skin-on wings seasoned with a spice blend, baked until perfectly crispy, then tossed in a thick homemade sauce that’s sweet with just the right kick of heat. Perfect for game day! I served these with beer battered onion rings and blue cheese but feel free to serve it with the sides of your choice.
If you’re not a fan of spice, check out these honey bbq boneless wings or these honey lemon pepper wings instead!
Table of Contents
What Do These Wings Taste Like?
They’re very crispy, well seasoned, and have a touch of sweetness and spice. These wings are full of flavor and definitely not bland! They’re not too spicy but if you like them on the spicer side, double or triple the harissa amount!
What’s Harissa?
Harissa is a spicy chili paste from North Africa. It’s made from hot red peppers, garlic, olive oil, and warm spices like cumin and coriander. You can absolutely find this product on amazon.
Some Ingredients You’ll Need
See the recipe card below for ingredient quantities and complete instructions.
- Chicken Wings – Bone-in, skin-on wings are ideal for this recipe but the sauce works on any protein.
- Spices – You can use the spice blend I provide in the recipe card or use your favorite store-bought brand.
- Honey – The base of the sauce, do not omit!
- Harissa Paste – If you can’t find harissa paste, chili garlic sauce is a great alternative!
- Baking Powder – This will help make your wings super crispy, not to be confused with baking soda!
Top Tips
- Dry the wings thoroughly before seasoning. Dry wings = juicy and moist!
- Flip the wings halfway during the cooking process.
- Make sure to use a wire rack! Direct airflow prevents soggy bottoms.
- Taste the sauce before tossing the wings. If it needs more salt, add more! If you want more heat, add extra harissa paste.
- Don’t overcrowd the baking sheet. The wings should be spaced out, not overlapping, so they crisp properly.
Storage
Let the cooked wings cool completely, then store them in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them in a freezer-safe bag for up to 2 months. Reheat in the oven or air fryer to keep the skin crispy.
Tried This Recipe?
Leave a review, I love hearing your feedback and would greatly appreciate it ❤️
You can find more delicious recipes and cooking tutorial videos on Youtube and Facebook.
Honey Harissa Wings
Equipment
- baking sheet
- Wire Rack
- tongs to flip wings
Ingredients
For The Chicken Wings
- 2 lbs chicken wings , bone-in, skin-on
- 1 ½ teaspoon Kosher salt , or to taste
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 1 teaspoon black pepper
- 1 teaspoon baking powder
Sauce
- 3 tablespoons butter
- 2 garlic cloves, finely minced
- ⅓ cup honey
- 3 tablespoons harissa paste
- ½ lemon, juiced
- 1 teaspoon soy sauce , or to taste
- salt and pepper to taste
Instructions
- Preheat your oven to 250 degrees F.
- Pat dry the wings thoroughly and then season with salt, pepper, garlic powder, onion powder, and paprika. Toss well!
- Place the wings on a baking sheet with a wire rack and bake for 30 minutes.
- After 30 minutes, increase the temperature to 425 degrees F. and cook for 25 minutes, flipping them halfway through.
- When the wings come out of the oven, let them rest for a few minutes while you prepare the sauce.
- For the sauce, melt the butter in a skillet over medium heat, then stir in the garlic and cook until fragrant. Add the harissa paste and cook for a few seconds, then stir in the honey, lemon juice, and soy sauce. Let the sauce simmer until slightly thickened, then taste and season with salt if needed.
- Place the wings in a bowl and pour the sauce over the wings, toss until well combined and enjoy!
Notes
- Dry the wings thoroughly before seasoning. Dry wings = juicy and moist!
- Flip the wings halfway during the cooking process.
- Make sure to use a wire rack! Direct airflow prevents soggy bottoms.
- Taste the sauce before tossing the wings. If it needs more salt, add more! If you want more heat, add extra harissa paste.
- Don’t overcrowd the baking sheet. The wings should be spaced out, not overlapping, so they crisp properly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
