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Harissa Chicken Wings

Servings: Makes 20 Wings (Serves 5)


1 pound chicken wings
½ cup Extra Virgin Olive Oil, Organic
10 to 12 dried red chili peppers
4 cloves garlic, minced
2 teaspoons red chili pepper
½ teaspoon sea salt
1 teaspoon coriander seeds, roasted
1 teaspoon caraway seeds, roasted
1 teaspoon cumin seeds, roasted


  1. Rehydrate dried red chili peppers in hot water for 15 minutes.
  2. In a blender combine organic extra virgin olive oil, rehydrated chili, garlic, fresh chili, salt, coriander, caraway, and cumin until paste is formed.
  3. Combine chicken wings with Harissa paste and place in refrigerator for a minimum of 30 minutes to marinate.
  4. Preheat oven to 425° F. Line sheet pan with parchment paper.
  5. Place Harissa chicken wings onto sheet pan and bake for 25 to 30 minutes.
  6. Serve warm with your favorite dipping sauce.


Serve with NOW’s Sweet Lemon Mustard Sauce


Serving Size: 4 Wings (218 g)

Calories: 470
Total Fat: 39 g
Saturated Fat: 8 g
Protein: 19 g
Total Carbohydrate: 10 g
Dietary Fiber: 2 g
Cholesterol: 70 mg
Iron: 2 mg
Sodium: 310 mg
Calcium: 28 mg


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