Ingredients
2 roasted bell peppers
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon caraway seeds
1 chipotle chile in adobo
1 tablespoon adobo sauce
1 tablespoon fresh lime juice
1/3 cup extra-virgin olive oil
1 1/2 teaspoons kosher salt
3 pounds chicken wings
Black pepper
Cilantro leaves
Lime wedges
Preparation
Harissa:In a blender, puree roasted peppers, cumin, coriander, and caraway seeds, chipotle chile and adobo sauce, lime juice, olive oil, and 1 1/2 teaspoons kosher salt until smooth.
Chicken Wings:Season wings with salt and pepper; transfer to a resealable bag with half of harissa. Let stand 1 hour at room temperature, or in the refrigerator up to 1 day.
Preheat oven to 450 degrees, with a rimmed baking sheet inside. Wipe excess harissa from wings; coat lightly with oil. Season with salt and pepper. Carefully remove sheet from oven; add wings in a single layer. Roast, flipping once, until browned in spots, 35 to 40 minutes. Brush with remaining harissa; roast until crisp, 5 to 6 minutes more. Serve with cilantro leaves and lime wedges.
In a blender, puree roasted peppers, cumin, coriander, and caraway seeds, chipotle chile and adobo sauce, lime juice, olive oil, and 1 1/2 teaspoons kosher salt until smooth. Season wings with salt and pepper; transfer to a resealable bag with half of harissa. Let stand 1 hour at room temperature, or in the refrigerator up to 1 day.
