Smoked Harissa Chicken Wings has a unique combo of flavors using Moroccan Harissa chili paste, honey, and lime juice all smoked to perfection
- 4 pounds jumbo split chicken wings
- 1/2 cup Harissa chili spread (use less if you have Harissa paste)
- 1/2 cup honey
- 2 tablespoons lime juice
- 1 tablespoon garlic paste or minced garlic
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- kosher salt, pepper
- 3 tablespoons butter
- Optional: lime wedges, cilantro
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Pat the wings dry with paper towels and place in a gallon size plastic baggie.
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In a bowl whisk together the Harissa, honey, lime juice, garlic, ground cinnamon, ground cumin, kosher salt, and pepper. Add a 1/2 to 3/4 cup of this mixture to the bag, Massage until evenly coated and let marinate 1 hour or overnight.
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Add the remaining mixture to a saucepan with the butter. Bring just to a boil, reduce heat to simmer for 1 minute, stirring occasionally. Set aside.
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Place the chicken wings in a smoker set to 250 degrees for two and a half hours. Flip them halfway through. Check the internal temp to make sure they are at 170 degrees before serving.
Note, these can also be baked in the oven: Place wings on a lined baking sheet and put in a 400 degree oven for 45 minutes, flip them halfway through.
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Toss the cooked wings with the sauce and serve with lime wedges on the side and cilantro for garnish if desired.