Harissa with honey-glazed chicken wings
12 chicken wings, cleaned
8 tbsp red harissa
6 tbsp honey
2 garlic cloves, crushed
2 tbsp olive oil
Microherbs and pomegranate pearls, to garnish
Trim the tips of the wings and cut in half at the wing joint.
Mix the remaining ingredients in a large bowl. Set aside some of this mixture to use as a dip. To the remaining mixture, add the chicken wings. Mix well to ensure that the chicken is well coated. Cover and refrigerate for at least an hour to allow it to marinate well.
When ready to cook, preheat the oven to 180°C.
Arrange wings on a non-stick baking tray and cook in the oven for 30-40 minutes, or until cooked through.
Serve hot with the reserved dip or any other dip of your choice. Garnish with microherbs and pomegranate pearls.