Mix the wings, harissa, and olive oil together and let marinate overnight.
Season chicken wings with flake sea salt then put the chicken wings into a bowl of potato starch. Toss for a few minutes till the potato starch forms a breading.
Heat your fry oil to at least 350 degrees in a large pot. Shake excess potato starch off wings and carefully deep fry for about ten minutes, or until lightly browned and crispy. Drain on a paper towel while you are preparing the rest of your the dish.
Over high heat, fry the orange segments in vegetable oil until lightly brown colored. Remove from pan and reserve.
Add the garlic, diced ginger, onion, and peppers and saute quickly. The idea is to soften them a bit but still maintain a bit of crunchiness.
In a bowl, toss your chicken wings, oranges, vegetables, and cilantro, then arrange nicely on a serving platter. After each bite of spicy chicken take a bite of orange to cool the heat off in your mouth. Pure heaven.