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:
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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.
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.
Wings mixed with the rub.
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.
After 20 minutes I flipped the chicken and after another 20 minutes it was ready.
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.
Time to Eat:
A bit too much coriander but I had loads left so added extra! 
The wings were served with Whipped Feta (Feta, creme fraiche and Dijon mustard). 
SUMMARY:
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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