Harissa Hot Wings with Sour Cream Dip

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



1. Add vegetable oil to 12-inch skillet to reach depth of 1 inch. Heat over medium-high heat to 350° F.
2. Salt and pepper wings and add to skillet. Cook for 5-7 minutes. Tranfer to paper towels.
3. In a saucepan, bring Harissa and vinegar to boil. Whisk in cold butter gradually.
4. Add cooked wings to saucepan and toss to coat. Serve immediately.


5. Mix ingredients in a bowl and season with salt and pepper.
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