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From Flavors of the Sun: Sahadi's Hot Wings

From Flavors of the Sun: Sahadi's Hot Wings

It's football season! And if you ask us, the best part of football is the food. Remember our Brooklyn Nachos? This year, we're doing you a solid and sharing our recipe for hot wings. This alternative to buffalo wings is just as tasty but unexpected, and baked rather than fried, for easier cleanup. These hot wings come out crunchy and tender inside because we bake them at a ferocious 500°F [260°C], which causes the fat to render and crisps the harissa-rubbed skin without overcooking the meat. With both cayenne and harissa spices in the coating, you’ll want to make sure you have plenty of the cooling feta and herb sauce on hand. 

SERVES 4 TO 6
Wings
1/2 cup [50 g] harissa spices
2 Tbsp extra-virgin olive oil
2 garlic cloves, minced
1 tsp fine sea salt
1/2 tsp cayenne
2 1/2 lb [1.2 kg] chicken wings, separated at joint, tips discarded

Feta Dipping Sauce
1/2 cup [120 g] plain yogurt, full or reduced fat
1/4 cup [30 g] crumbled feta cheese
2 Tbsp chopped fresh parsley, plus more for garnish
2 Tbsp chopped dill
2 Tbsp minced cucumber
1 garlic clove, minced or grated
1 tsp fresh lemon juice
3/4 tsp fine sea salt
1/2 tsp freshly ground black pepper
Liquid harissa, for serving

To make the wings: In a large bowl, combine the harissa spices with the oil, minced garlic, sea salt, and cayenne, stirring to make a paste. Add the wings and mix with your hands until they are thoroughly coated with the spice mixture. Cover and refrigerate for at least 4 hours, preferably overnight.
Preheat the oven to 500°F [260°C] or as close as your oven goes. Coat a rimmed baking sheet thoroughly with olive oil. Spread the wings in the pan in a single layer. Bake for 45 minutes, moving the pan from the top to the bottom rack and turning the wings every 15 minutes to ensure they brown evenly.

To make the dipping sauce: In a small bowl, mix the yogurt with the feta, parsley, dill, cucumber, garlic, lemon juice, salt, and pepper, and stir thoroughly with a fork.

Arrange the hot wings on a platter and shower with the chopped parsley. Serve with the dipping sauce and liquid harissa for those who like it even spicier.

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