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Harissa Fried Chicken Wings

Course Appetizer
Cuisine American, Moroccan
Keyword chicken, Moroccan, Spicy, Wings
Servings 4


Marinating the wings

  • 12 chicken wings rinsed and patted dry
  • 1-2 tbsp harissa paste
  • 2 tbsp olive oil

Cooking the chicken wings

  • 2 quarts vegetable oil, for frying heated to 350 - 375 degrees
  • 1 tsp flake sea salt
  • 1 cup potato starch, or cornstarch

Cooking the oranges and vegetables

  • 2 tbsp vegetable oil
  • 2 blood oranges cut each into 8 segments
  • 2 cloves garlic mashed
  • 1 tbsp diced ginger root
  • 1/4 cup diced onion
  • 1/4 cup diced red pepper
  • 1 tbsp chopped cilantro


Marinating the wings

  1. Mix the wings, harissa, and olive oil together and let marinate overnight.

Cooking the chicken wings

  1. 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.

Cooking the oranges and vegetables

  1. Over high heat, fry the orange segments in vegetable oil until lightly brown colored. Remove from pan and reserve.

  2. 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. 

Finishing the Dish

  1. 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.