Harissa Hot Wings with Hazelnut Dukkah: Flavor Explosion Await!
Last Updated on May 8, 2026 by beatrizrecipez
When the weekend rolls around, I often find myself craving something bold and exciting something to shake off the mundane routine of fast food. That’s when I discovered the magic of Harissa Hot Wings with Hazelnut Dukkah. The first time I prepared this dish, the kitchen filled with an irresistible aroma, instantly transporting me to a cozy Middle Eastern café. The fiery harissa mixed with the tangy Frank’s RedHot sauce, combined with a sprinkle of nutty dukkah, creates layers of flavor that are simply unforgettable.
These wings are not just another appetizer; they are a celebration of spicy, crunchy perfection, perfect for sharing with friends during game night or enjoying solo for a guilt-free treat. What I love most is how easy they are to whip up and how impressively they pair with cooling dips or a fresh salad. Get ready to let your taste buds soar with this delightful recipe that redefines your typical chicken wings.
Why love Harissa hot wings with hazelnut dukkah?
Bold Flavors: The spicy kick from harissa combines beautifully with the tangy RedHot sauce, making each bite a flavor explosion.
Unique Twist: The addition of hazelnut dukkah introduces nutty undertones, making this dish stand out from typical wing recipes.
Perfectly Crispy: With a crunchy coating and juicy inside, these wings deliver that satisfying texture we all crave.
Easy Prep: Simple instructions allow even novice cooks to recreate this restaurant-quality dish at home.
Crowd-Pleaser: Ideal for game nights or gatherings, everyone will be coming back for seconds!
Versatile: Pair them with various dips or salads for a complete meal or snack that satisfies all palates.
Harissa Hot Wings with Hazelnut Dukkah Ingredients
For the Chicken Wings
Cornflour Provides crispiness to the coating; can be replaced with arrowroot powder for a gluten-free version.
Plain Flour Forms the base of the coating, adding texture.
Ground Cumin Adds warm, earthy notes; substitute with ground coriander if necessary.
Smoked Paprika Contributes a smoky flavor and depth to each bite.
Chicken Wings (2kg) The star of the dish; choose jointed wings for easier cooking.
Spray Oil Ensures crispness during baking; use a light coating.
For the Sauce
Rose Harissa A spice blend bringing heat and flavor; any non-roasted harissa can work as an alternative.
Frank s RedHot Sauce (4 tbsp) Adds an additional layer of tangy heat.
Runny Honey (3 tbsp) Balances the heat with a touch of sweetness.
Limes (2, juiced) Infuses acidity and brightness into the sauce.
For the Hazelnut Dukkah
Hazelnuts (100g, toasted) Core ingredient for the dukkah, providing a delightful crunch.
Sesame Seeds (2 tbsp) Enhances nuttiness and texture in the dukkah mix.
Coriander Seeds (1 tbsp) Delivers a fresh, citrusy flavor for balanced seasoning.
Cumin Seeds (1 tbsp) Deepens the flavor profile of the dukkah.
Sumac (1 tbsp) Adds a tangy note that complements the dukkah blend.
Sea Salt Flakes (1 tsp) Essential for seasoning; adjust to taste.
With these Harissa hot wings with hazelnut dukkah ingredients, you’re set to embark on a culinary adventure that promises to excite your palate and bring warmth to your dining table!
How to Make Harissa Hot Wings with Hazelnut Dukkah
Preheat the oven to 200°C (fan 180°C/gas 6). A hot oven is key to achieving crispy wings, so set it up while you prep the ingredients!
Mix the cornflour, plain flour, ground cumin, smoked paprika, and seasonings in a large bowl. Coat the chicken wings thoroughly in this mixture, ensuring each piece is nicely covered for the ultimate crispness.
Arrange the wings on a large wire rack set over a baking tray. This allows for air circulation, making them crisp up beautifully. Spray a light coating of oil on top before baking for 45-50 minutes or until they are golden brown and crispy.
Simmer the sauce in a small pan by combining the harissa, Frank’s RedHot sauce, honey, and lime juice. Keep it on low heat for about 5 minutes until all the flavors meld together; then remove from heat.
Toast the hazelnuts in a dry frying pan for about 5 minutes until they are golden brown. Let them cool before toasting the sesame, coriander, and cumin seeds for 2-3 minutes. Crush the seeds lightly and mix everything with the hazelnuts, plus the sumac and salt, in a bowl.
Toss the baked wings in the warm harissa sauce, ensuring they are well-coated. Serve them hot with dukkah sprinkled on top and a generous bowl of dukkah on the side for dipping.
Optional: Drizzle with extra honey for an added touch of sweetness.
Exact quantities are listed in the recipe card below.
What to Serve with Harissa Hot Wings with Hazelnut Dukkah?
Looking to create a spread that perfectly complements the bold flavors of these spicy wings? Let s explore some delightful pairings!
- Cooling Yogurt Dip: A refreshing contrast to the heat, yogurt dip brings a creamy element that soothes your palate. Consider adding herbs for a delightful twist.
- Crisp Green Salad: Fresh greens tossed with a tangy vinaigrette add a crunchy texture that balances the rich flavors, making every bite lively.
- Sweet Potato Fries: Their natural sweetness pairs wonderfully with the spice, while the crispiness of the fries is a lovely textural match to the wings.
- Spicy Coleslaw: With its tangy, crunchy profile, this slaw can add an additional layer of flavor, enhancing the whole dining experience.
- Garlic Breadsticks: These soft, buttery breadsticks are perfect for dipping into the dukkah, providing a delightful contrast to the spicy wings.
- Cucumber and Tomato Salad: Light and refreshing, this salad offers a burst of freshness that beautifully cuts through the intensity of the wings.
- Chilled Sparkling Wine: A glass of chilled sparkling wine adds festive flair and balances the spice with its effervescence and crispness.
- Mango Chutney: Its sweetness plays off the heat, offering a delightful contrast that enhances each mouthful of the hot wings.
- Dark Chocolate Mousse: For dessert, indulge in a light chocolate mousse; the richness complements the wings while providing a sweet finale to your meal.
Make Ahead Options
These Harissa hot wings with hazelnut dukkah are ideal for meal prep enthusiasts looking to save time during busy weeknights! You can prepare the dukkah spice blend up to a week in advance; simply toast the hazelnuts and seeds, then store them in an airtight container to maintain their crunch. Additionally, you can coat the chicken wings in the flour mixture and refrigerate them for up to 24 hours for maximum flavor absorption. When you’re ready to enjoy, bake the wings directly from the fridge no need to let them sit out follow the baking instructions, and toss them in the sauce just before serving for hot, crispy perfection. Enjoy your flavorful feast with minimal last-minute effort!
Expert Tips for Harissa Hot Wings
Coat Evenly: Ensure chicken wings are thoroughly coated in the flour mixture to achieve uniform crispiness and flavor.
Monitor Dukkah Toasting: Keep a close eye on the hazelnuts and seeds while toasting to prevent burning, crucial for the delightful taste of dukkah.
Make Ahead: If you’re hosting, consider preparing the dukkah in advance and storing it in a sealed jar for several weeks perfect for spontaneity!
Adjust the Heat: Feel free to tweak the quantity of Frank s RedHot sauce to match your spice preference, ensuring you enjoy these harissa hot wings to the fullest.
Use a Wire Rack: Baking the wings on a wire rack above a tray allows hot air to circulate, resulting in that coveted crispy texture without extra oil.
Harissa Hot Wings with Hazelnut Dukkah Variations
Feel free to let your creativity shine with these delicious tweaks!
Nut Swap: Replace hazelnuts with almonds or pistachios for a different nutty profile. Each nut adds its unique flavor, making your dukkah a fun surprise.
Heat Levels: For a milder kick, reduce the Frank s RedHot sauce or add a touch of yogurt to the sauce. Your taste buds will thank you for balancing the heat!
Vegetarian Delight: Swap chicken wings for crispy cauliflower florets to create a scrumptious vegetarian alternative. These florets soak up the spices beautifully for a delightful crunch.
Smoky Flavor Boost: Use smoked paprika instead of sweet paprika in the dukkah for an intensified smoky experience. This subtle change can elevate your wings to a whole new level.
Citrusy Twist: Incorporate lemon zest into the harissa sauce for a refreshing, zesty note. It adds brilliance to the flavor while brightening up the dish.
Extra Crunch: Toss in some breadcrumbs into the flour mixture for an even crunchier coating. There’s nothing like an extra bite to make those wings utterly satisfying!
Spice Blend Variation: Experiment with different spices like za’atar or garam masala in the dukkah for a unique twist. This is where culinary adventure flourishes let your palate guide you!
Creamy Dip: Serve with a yogurt-based dip mixed with herbs and spices for an added cooling sensation. Every dip will be a delightful balance against the spicy wings!
How to Store and Freeze Harissa Hot Wings
Fridge: Store any leftover wings in an airtight container for up to 3 days. Reheat in the oven to maintain crispiness, ideally at 180°C for about 10 minutes.
Freezer: For longer storage, freeze the wings in a single layer on a baking sheet before transferring to a freezer-safe bag, where they can last up to 3 months.
Storage Tips: If you’ve made the hazelnut dukkah in advance, keep it in an airtight container at room temperature for up to 2 weeks, ready to add a nutty twist when you enjoy your harissa hot wings with hazelnut dukkah again.
Reheating: To reheat frozen wings, bake directly from frozen at 200°C for approximately 25-30 minutes until heated through and extra crispy.
Harissa Hot Wings with Hazelnut Dukkah Recipe FAQs
How do I choose the right chicken wings?
When selecting chicken wings, opt for jointed wings as they cook more evenly and are easier to handle. Look for wings that are pink in color and have a plump appearance without any dark spots or signs of freezer burn. Fresh wings can be refrigerated for up to 3 days before cooking, so choose the ones that feel firm and have a fresh scent.
What s the best way to store leftover harissa hot wings?
Store any leftover harissa hot wings in an airtight container in the fridge for up to 3 days. When ready to enjoy, reheat them in the oven at 180°C for about 10 minutes to restore their crispiness. This method keeps the wings closer to their original texture and flavor.
Can I freeze harissa hot wings for later?
Absolutely! To freeze harissa hot wings, place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container, where they can be stored for up to 3 months. When you re ready to eat, bake them directly from frozen at 200°C for about 25-30 minutes until they re heated through and crispy again.
What if my wings aren’t crispy enough?
If your wings aren’t as crispy as you’d like, ensure they’re well-coated in the flour mixture and allowing sufficient space on the rack for air circulation while baking. If they still turn out a bit soggy, you can pop them back in the oven for a few more minutes or finish them off under the broiler for a minute or two just keep an eye on them to avoid burning.
Can my dog eat hazelnuts or spices used in this recipe?
While hazelnuts are not toxic to dogs in small amounts, it s important to monitor for any signs of allergies and always avoid giving them any spices, especially those containing garlic or onions. For our furry friends, it s best to stick to plain chicken without any seasoning as a treat.
How can I adjust the heat level in the recipe?
The heat level can be easily adjusted by modifying the amount of Frank s RedHot sauce you incorporate into the harissa sauce. Start with less and gradually add more taste-testing as you go until it meets your desired spice level. If you prefer a milder flavor, you might even dab the wings lightly in the sauce rather than fully tossing them for a lighter kick.