Harissa Hot Wings

164/18: Harissa Hot Wings

164/18 – Harissa Hot Wings:

A few weeks back I went to Berber&Q for dinner with Phil from love2bbq. We had a great evening and the food was awesome. One of my favourite dishes was Harissa Hot Wings so I had to cook them myself!

The Book:

This recipe is from Berber & Q by Josh Katz:

You can see all my previous cooks from this book by clicking the picture below:

Berber & Q

The Meat:

Two packs of chicken wings from Gartmorn farm, a bargain at £2 a pack! I mainly cook only with chicken from these guys these days as it’s some of the highest quality and best tasting chicken I have eaten to date.

The Prep:

I took the chicken wings and chopped each one in half.

Harissa Hot Wings

Then I mad the Wings Rub with Aleppo chilli flakes, smoked paprika, garlic powder, ground cumin, soft dark brown sugar, salt and pepper. The Aleppo chilli was from Steenbergs – £2.75 for 45g, it’s the best quality Aleppo chilli I have seen so far.

Harissa Hot Wings

Wings mixed with the rub.

Harissa Hot Wings

The Cook:

I fired up a full chimney of Oxford Charcoal Marabu then poured it into the vortex. The Marabu was sparking a fair bit when it was lighting up, best for inside the KJ I think. 

Chicken in place and a lump of Cherry wood on top.

Harissa Hot Wings

After 20 minutes I flipped the chicken and after another 20 minutes it was ready.

Harissa Hot Wings

Whilst the chicken was cooking I had made the Harissa hot sauce with spring onions, extra virgin olive oil, salt, rose harissa, honey, lemon juice, red wine vinegar and coriander. The rose harissa was from Steenbergs – £2.65 for 40g. I have used it a few times now and it’s so tasty.

Once the chicken was ready I heated up the hot sauce and mixed it in the wings. Garnished with spring onions, Aleppo chilli flakes, toasted peanuts, coriander and pickled chillies.

Harissa Hot Wings

Time to Eat:

A bit too much coriander but I had loads left so added extra! Harissa Hot Wings

The wings were served with Whipped Feta (Feta, creme fraiche and Dijon mustard). Harissa Hot Wings


Another fantastic recipe from the Berber&Q book and I really enjoyed the taste of these. I managed to get them pretty close to how I remember them in the restaurant too which is a great result. Highly recommend this dish and I will be making it again for sure!

The chicken was top notch as always. Great taste, juicy and tender. Bargain at £2 a pack.

Cook Difficulty: 3/5 
Cook Duration: Medium: 3/5
Cook Equipment: Napoleon Pro 22
Cook Method: Vortex
Charcoal: Oxford Charcoal Marabu
Smoking Wood: Treetops Cherry
Cook temperature: Hot
Cook time: 40 minutes
Internal temperature: 75c Thermapen
Notes: No major changes, great dish.

This recipe is from Berber & Q by Josh Katz:




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