Harissa Wings with Herbed Yogurt

I'm usually a stickler about my chicken wings, but I do occasionally venture off the beaten path for something unique and extra tasty. It's pretty difficult to get me to give up my blue cheese, but this herbed yogurt is the perfect companion for these harissa chicken wings. This recipe feeds between 2-4 people.

I used a deep fryer for my chicken wings, but they can be baked in an oven as well. If you're frying your chicken get your fryer up to temperature while preparing the rest. If baking the chicken you can let it cook while you get the rest of the dish ready. There is a great guide for cooking crispy chicken wings in the oven here.


  • 8 ounces plain Greek yogurt
  • 2 1/2 tablespoons chopped parsely (about 1/4 bunch)
  • 2 1/2 tablespoons chopped mint (about 1/2 bunch)
  • 3/4 teaspoons lemon juice
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons honey
  • 1 cucumber
  • 6 ounces crumbled feta
  • 2 pounds chicken wings
  • 4 ounces Wet Wizard Harissa sauce (1/2 bottle)


Before starting the other parts of the dish make sure to turn your fryer on or get your chicken in the oven.

Using a vegetable peeler remove half of the skin from the cucumber in strips, then slice the cucumber on a bias into 1/4" slices. 

Put your cucumber and feta on a plate together and set aside. This is going to be a nice accompaniment to the wings and yogurt, think of it as replacing the carrots and celery you'd normally get with chicken wings.


Chop the mint and parsley, place in a mixing bowl with the Greek yogurt.


Add the salt, honey, and lemon juice to the bowl of herbs and yogurt. Mix well and set aside.


If you are frying the chicken now is a good time to start it cooking. I fried these wings at 350° F and they were done after 8 minutes, but I let them go for 10 to get the skin crispy.

Whether you are frying the chicken or baking it in the oven make sure that it has reached an internal temperature of at least 165° F. Check the temperature in multiple places, trying to get the thickest parts of the meat.


Place the cooked chicken wings in a large bowl and toss with 4 ounces (half of a bottle) of Wet Wizard Harissa, making sure to get equal coverage (tongs and a spatula help).

Molly Hart