Crispy air-fried harissa chicken

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These very simple chicken wings are packed with flavour, take moments to prepare and will have you coming back for more.

I adore chicken wings: not only are they SO economical, but they have an excellent flavour and are so versatile. While I sometimes use whole chicken wings (ie: just as they come), I prefer to cut them into three to give the wingtips (great for stocks), the middle wingettes and the meaty drumettes. For this recipe I used drumettes but it is equally delicious with the wingettes or a mixture.

I have gone for a very simple overnight marinade, before dusting the wings in very well flavoured flour and finishing off about 10 minutes in the air fryer.

Let me wax lyrical about the coating: it is divine! The spiced flour becomes slightly sticky as it meets the marinade on the chicken, giving a highly flavoured coating. As it cooks in the air-fryer, you get a wonderfully crisp interior and as you bite into the chicken, you are rewarded with tons of flavour and the most deliciously moist interior.

These are great serves just as they are, but you can serve with a delicious blue cheese dip or a BBQ sauce. My recipe for these is here.

If you don’t have an air fryer, you can bake these at 200C, giving them a turn from time to time.

Recipe: crispy air-fried harissa chicken  – serves 6-8

  • about 2kg chicken wings
  • 2 tablespoons smoked paprika
  • 2 tablespoons harissa powder
  • 1 tablespoon olive oil
  • 2 fat cloves of garlic, peeled and crushed
  • 1 teaspoon fine salt
  • finely grated zest of 1 lemon
  • 4 tablespoons plain or self-raising flour
  • 1 teaspoon fine salt
  • 2 tablepoons harissa powder
  • 1 teaspoon onion powder, optional

You also need a little vegetable oil either to brush lightly over the chicken before cooking or use a spray oil.

(1) Cut the tips off the wings and cut through the joint to give three small pieces per wing: a meaty drumette, the flatter wingette (flap) and the tips.

NB: I freeze the tips and use them for stocks but you can keep them on if you prefer. Similarly, you can keep the chicken wings as they are.

(2) Pop the chicken pieces into a large bowl with the marinade ingredients and give it all a good stir with your hands. Cover and refrigerate: ideally overnight to allow the flavours to permeate into the chicken.

(3) Mix the coating ingredients together in a bowl and add the chicken pieces. Give it all a toss round to coat the chicken lightly and give a light spritz of spray oil.

(4) Place slightly apart in an air-fryer and cook at 200C for 10 minutes, turning them over after about 5 minutes.

Author: Philip

Finalist on Britain’s Best Home Cook (BBC Television 2018). Published recipe writer with a love of growing fruit & veg, cooking, teaching and eating good food.

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