Harissa Chicken Wings

These Harissa Chicken Wings are inspired from when I Lived in Libya. We would go to the beach on our days off and BBQ and these Wings are my favourite. Bring the bold, smoky heat of North Africa straight to your table. Coated in a rich blend of fiery harissa, garlic, olive oil, and warm spices, these wings develop a beautifully caramelized crust while staying irresistibly juicy inside. Every bite balances smoky chilies, earthy cumin, fragrant coriander, and a subtle hint of sweetness, making them perfect for game day, backyard barbecues, or a crowd-pleasing appetizer. Serve with a cool Middle Eastern style yogurt dip, fresh herbs, and warm flatbread for a dish that's vibrant, unforgettable, and impossible to eat just one of.

Libyan Beach BBQ Harissa Chicken Wings

Ingredients

WINGS RUB

1 1/2 tbsp Aleppo pepper flakes

2 tbsp spanish smoked paprika

1 tbsp Nile garlic powder

½ tsp ground cumin

1 1/2 tbsp soft dark brown sugar

1 tsp fine salt

½ tsp coarse ground black pepper

HARISSA HOT SAUCE

2 green onions, halved lengthways

2 tbsp of olive oil

½ tsp salt

4 tbsp harissa spice

4 tbsp honey

2 tbsp lemon juice

1 tbsp red wine vinegar

1 tbsp roughly chopped cilantro

WINGS

1 1/2 pounds of chicken wings

3 tbsp olive oil

Cooking Directions

WINGS RUB

Combine all the ingredients in a small bowl and mix well into a nice even rub

HARISSA HOT SAUCE

Preheat the grill to medium-high heat.

Brush the spring onions with the olive oil, season them with the salt and a little bit of black pepper, lay them on a rack and blacken them on the grill until softened, about 3-5 minutes. Remove from the grill and cool until they can be handled. Place the harissa powder, honey, lemon juice and red wine vinegar in a small saucepan, whisk to combine and bring to a simmer over medium heat. Turn the heat down to medium-low and simmer for 5 minutes. this is to thicken and reduce the liquid to a glaze consistency. Put the spring onions, cilantro and harissa sauce in a food processor and blend to an even, coarse texture.

FOR THE WINGS

Toss the wings in the rub, making sure it is evenly distributed and each wing is well coated in the Harissa Rub.

Set a barbecue up to medium - high heat.

You can use a smoker as well for a more authentic version. Use tongs to transfer the wings to the BBQ or smoker and cook until evenly cooked, typically 20 minutes, but be sure to check and make sure the wings are cooked thoroughly. Nicely char the outside of the wings to ensure they have good colour and remove from the grill.

Toss the wings in the harissa sauce in the pan.

Memories from Libya

Traveling in Libya

Near Libyas Capital Tripoli, the Mediterranean crashes against ancient Roman cities where columns still stand beneath an endless blue, Saharan sky, reminders that empires come and go here, but the stones remembers. Farther south, the Saharan desert stretches into what seems infinity. The Sands become the sea, dunes become mountains, and the million star night sky reminds you how small you've always been.

Libya asks for your patience. Roads are long and rough. Plans can change. Conversations linger in your memories for a lifetime. The best moments arrive without warning while traveling in Libya, a shepherd waving from the roadside invites you for tea, the aroma of fresh bread drifting from a village bakery, or a meal of slow-cooked lamb, olive oil, dates, and fragrant spices shared among strangers sitting in a circle who quickly stop feeling like strangers.

This isn't the easiest destination to get to, but that's precisely what makes it unforgettable. In a world obsessed with convenience, Libya rewards those willing to slow down, listen more than they speak, and leave with fewer answers than they arrived with.