How to Make Pomegranate-Harissa Chicken Wings | Chef Michael Solomonov

Season chicken wings with paprika, cayenne, cumin, onion, garlic, black pepper, and salt.

Let the wings cure to ensure the interior is flavored, not just the exterior.

Roast the seasoned chicken wings.

Prepare the sauce by mixing pomegranate molasses, harissa, and honey.

Taste the sauce and adjust as necessary.

Add the cooked chicken wings to the sauce and mix to coat them evenly.

Grill the coated chicken wings until they are glazed and heated through.

Prepare a tahina-ranch dipping sauce by grating shallot and garlic, and chopping dill.

Mix tahina with grated shallot, garlic, dill, onion powder, garlic powder, and black pepper to create the dipping sauce.

Equipment Needed

Spice Level:

Dietary

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