Harissa Hot Wings with Sour Cream Dip
¾ cup Mustapha's Harissa
1 tbsp chili paste
1 tbsp rice wine vinegar
1 stick cold butter, cut into pieces
vegetable oil (for frying)
1 ½ lb chicken wings (about 12 pieces), cut in half with wing tips removed
1 cup sour cream
2 tbsp rice wine vinegar
3 scallions, cut into thin slices
½ cup cucumber, diced
Add vegetable oil to 12-inch skillet to reach depth of 1 inch. Heat over medium-high heat to 350° F.
Salt and pepper wings and add to skillet. Cook for 5-7 minutes. Tranfer to paper towels.
In a saucepan, bring Harissa and vinegar to boil. Whisk in cold butter gradually.
Add cooked wings to saucepan and toss to coat. Serve immediately.
Mix ingredients in a bowl and season with salt and pepper.