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Harissa Hot Wings
This riff on buffalo wings features international flavor inspiration. Za’atar is a Middle Eastern herb, spice and seed blend; we use it to season both the wings and sauce. The base for the sauce is North African harissa paste, a fiery, fragrant mixture of red chilies and spices. If you purchase whole chicken wings, you will need to separate them into drumettes and flats (wingettes) and also remove and discard the wing tips; purchase a total of 3 pounds to account for the weight lost with wing tip removal.
pounds chicken drumettes, flats (wingettes) or a combination
cup plus 1 tablespoon za’atar
01In a large bowl, combine the chicken wings, ¼ cup za’atar, 3 tablespoons water and 2 tablespoons salt, then stir until evenly coated. Cover and refrigerate for at least 30 minutes or up to 1 hour. Meanwhile, heat the oven to 450°F with a rack in the middle position. Set a wire rack in a rimmed baking sheet and mist the rack with cooking spray.
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