Harissa Hot Wings with Hazelnut Dukkah for Flavor Lovers

Last Updated on February 12, 2026 by Antoni Recipes Team

There s nothing quite like the fiery excitement of hot wings sizzling away in the oven, filling the air with their irresistible aroma. These Spicy Harissa Hot Wings take that thrill up a notch imagine biting into crispy, golden wings, succulent and tender on the inside, all coated in a vibrant glaze made from harissa and a tang of Frank s RedHot sauce. But here s the best part: paired with my homemade Hazelnut Dukkah, each bite transforms into a crunchy, nutty experience that balances the heat beautifully.

I discovered this delightful combination during a casual gathering when everyone was craving a snack that didn t involve the norm of fast food. Now, every time I serve these wings, they steal the show perfect for game nights, family dinners, or just when you re in the mood to indulge. Plus, the dukkah can be stored and paired with other dishes throughout the week, making this recipe not only delicious but versatile too. Join me as we make these show-stopping harissa hot wings that are sure to become a household favorite!

Why love harissa hot wings with hazelnut dukkah?

Irresistible Flavor: The spicy harissa glaze is a flavor explosion, combining heat and sweetness for a truly memorable taste.
Crunchy Dukkah: The homemade hazelnut dukkah adds a delightful crunch and nutty flavor, taking your wings to the next level.
Easy to Prepare: With just a few simple steps, these wings can be ready in less than an hour, no fancy skills required!
Crowd-Pleasing: Perfect for gatherings, they re sure to impress guests and keep everyone coming back for more.
Versatility: Enjoy the dukkah with various dips or snacks, so you can savor it long after the wings are gone!

Harissa Hot Wings Ingredients

For the Wings
Cornflour Provides a crispy coating; can substitute with potato starch for a gluten-free option.
Plain Flour Adds structure to the coating; whole wheat flour is a healthier alternative.
Ground Cumin Delivers warm, earthy flavor; swap with ground coriander for variety.
Smoked Paprika Adds a sweet smokiness; regular paprika works but won t have that smoky kick.
Chicken Wings (2kg) The main protein source; feel free to substitute with drumsticks if preferred.
Spray Oil Creates a crispy texture while baking; melted butter or olive oil can be used instead.
Rose Harissa (3 tbsp) Infuses heat and depth; any harissa variety or chili paste works in a pinch.
Frank s RedHot Sauce (4 tbsp) Adds tangy heat; sriracha or your favorite hot sauce can replace it.
Runny Honey (3 tbsp) Provides balance to the heat; maple syrup can be a delicious alternative.
Limes (2, juiced) Adds a zesty acidity; lemon juice works wonderfully as a substitute.

For the Dukkah
Hazelnuts (100g, toasted) Essential for providing crunch and nuttiness; walnuts or almonds make good substitutes.
Sesame Seeds (2 tbsp) Contributes nuttiness and texture; poppy seeds can be used if needed.
Coriander Seeds (1 tbsp) Elevates the dukkah s flavor; fennel seeds can be a flavorful alternative.
Cumin Seeds (1 tbsp) Complements the coriander in the dukkah; essential for a robust taste.
Sumac (1 tbsp) Gives a tangy flavor that brightens the dukkah; lemon zest can also work.
Sea Salt Flakes (1 tsp) Enhances all flavors beautifully.

Dive into the fantastic world of harissa hot wings with hazelnut dukkah and prepare a dish that s as exciting as it is delicious!

How to Make Harissa Hot Wings with Hazelnut Dukkah

1. Preheat the Oven: Begin by preheating your oven to 200 °C (fan 180 °C/gas 6). This ensures the wings will cook evenly and achieve that perfect crispy texture.

2. Mix the Coating: In a large bowl, combine cornflour, plain flour, cumin, smoked paprika, and a pinch of sea salt. Toss the chicken wings in this mixture until they are fully coated, ensuring flavor in every bite.

3. Arrange the Wings: Place the coated wings on a large rack over a baking tray, allowing space between each one. Spray them lightly with oil for that irresistible crispiness as they bake.

4. Bake the Wings: Pop the wings in the oven and bake them for 45-50 minutes, until they re golden brown and crispy on the outside, and juicy inside.

5. Prepare the Glaze: While the wings are baking, combine harissa, Frank s RedHot Sauce, honey, and lime juice in a small pan over medium heat. Simmer for a few minutes until everything is well mixed, then remove from the heat.

6. Make the Dukkah: For the dukkah, toast the hazelnuts in a pan for about 5 minutes until lightly browned, then let them cool. Next, toast the sesame seeds, coriander seeds, and cumin seeds in a separate pan for 2-3 minutes until fragrant.

7. Combine Dukkah Ingredients: Lightly crush the toasted seeds with a pestle in a mortar, then mix them together with the cooled hazelnuts, sumac, and sea salt in a bowl, creating a delightful crunch.

8. Serve It Up: Once the wings are cooked to perfection, toss them in the hot harissa glaze to fully coat. Serve them sprinkled with the crunchy dukkah and offer some extra on the side for a delightful dip!

Optional: Serve with carrot and celery sticks for a refreshing crunch!
Exact quantities are listed in the recipe card below.

How to Store and Freeze Harissa Hot Wings

Fridge: Store leftover chicken wings in an airtight container for up to 3 days. Reheat in the oven at 180 °C for about 10 minutes until heated through.

Freezer: Freeze cooked wings in a single layer on a baking sheet before transferring to a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.

Dukkah Storage: Keep leftover hazelnut dukkah in an airtight jar at room temperature for up to 3 weeks. It s perfect as a flavorful dip for other snacks.

Reheating: For crispy wings, reheat in a preheated oven instead of the microwave, preserving their delightful texture and flavor from the harissa hot wings with hazelnut dukkah!

Make Ahead Options

These harissa hot wings with hazelnut dukkah are perfect for busy home cooks looking to save time! You can prepare the coating for the wings and store it in an airtight container in the fridge for up to 24 hours. Additionally, the dukkah can be made ahead and refrigerated for up to 3 weeks, allowing you to enjoy this flavorful crunch with various dishes. Before cooking, let the wings marinate in the dry mixture for 30 minutes to boost flavor. When ready to bake, simply coat the wings in the harissa mix and follow the baking instructions for restaurant-quality results with minimal effort. Enjoy your meal prep!

Expert Tips for Harissa Hot Wings

• Space for Crispiness: Ensure wings are well-spaced on the baking rack; this allows hot air to circulate, resulting in perfectly crispy harissa hot wings.
• Nut Toasting Caution: When toasting hazelnuts and seeds, keep a close eye on them to prevent burning. Use medium heat for best results.
• Marinate for Flavor: For an extra flavor boost, marinate the coated wings in the flour mixture for about 30 minutes before baking.
• Customize the Heat: Don t hesitate to adjust the amount of Frank s RedHot Sauce in the glaze; this allows you to tailor the spiciness of your harissa hot wings with hazelnut dukkah.
• Serving Suggestions: Accompany your wings with a cooling yogurt dip and fresh veggie sticks for a perfect appetizer spread!

Harissa Hot Wings Variations

Feel free to get creative and make this dish your own with these tasty twists!

• Boneless Thighs: Swap chicken wings for boneless chicken thighs for a juicier, more succulent option.
• Heat Levels: Experiment with various hot sauces in the glaze to find your perfect level of spice and flavor.
• Dukkah Twist: Infuse dukkah using alternative nuts like pumpkin seeds or pecans for a unique flavor profile.
• Sweet & Sour: Add a splash of apple cider vinegar to the glaze for a tangy contrast to the sweet honey.
• Herbs Galore: Incorporate fresh herbs, such as parsley or cilantro, into the dukkah for added brightness and freshness.
• Crispy Veggies: Try sprinkling the dukkah over roasted vegetables for a delicious, crunchy topping.
• Gluten-Free: Use almond flour instead of plain flour for both the wing coating and dukkah to make this dish gluten-free.
• Zesty Kick: For an extra zing, mix lime zest into the glaze or sprinkle some over the finished wings for a pop of freshness.

What to Serve with Harissa Hot Wings with Hazelnut Dukkah?

Make your meal unforgettable by pairing these spicy and crispy wings with delightful sides that complement their fire and crunch.

• Creamy Yogurt Dip: The cool, tangy yogurt dip balances the heat of the wings beautifully, providing a refreshing contrast.

• Crunchy Veggie Sticks: Carrot and celery sticks add a satisfying crunch and freshness, perfect for dipping and lightening up your meal.

• Sweet Potato Fries: Their natural sweetness and crispy texture create a delightful contrast to the fiery wings, making each bite pleasurable.

• Garlic Bread: The rich, buttery flavor of garlic bread is a comforting pairing that rounds out a hearty snack or meal idea.

• Coleslaw: A zesty, crunchy coleslaw brings a fresh crunch, cutting through the richness of the wings and enhancing each bite.

• Sparking Lemonade: The citrusy brightness of sparkling lemonade elevates the meal, refreshing your palate amongst the spicy flavors.

• Beer: A light lager or IPA complements the spicy harissa wing flavors, creating a delightful pairing experience for your taste buds.

Harissa Hot Wings with Hazelnut Dukkah Recipe FAQs

How do I choose the right chicken wings for this recipe?
Absolutely! When selecting chicken wings, look for wings that are plump with a nice sheen and minimal discoloration. Avoid any that have dark spots all over or feel sticky to the touch. Fresh wings will yield the best flavor and texture!

How should I store leftover harissa hot wings?
Simply place any leftover wings in an airtight container in the fridge, where they ll stay good for up to 3 days. When you re ready to enjoy them again, reheat in a preheated oven at 180 °C (350 °F) for about 10 minutes, ensuring they lose neither their crispiness nor flavor.

Can I freeze the harissa hot wings?
Yes, you can freeze the cooked wings! First, arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container for up to 3 months. To enjoy, thaw them overnight in the fridge before reheating as usual.

What if I want my wings spicier?
The more the merrier! If you re aiming for added heat, you can increase the amount of Frank s RedHot Sauce in the glaze or add some chopped fresh chili to the mix. If you re a fan of spice, feel free to get creative and add a dash of cayenne pepper to the coating as well!

What should I do if my wings aren t crispy?
Ensuring your wings crisp up perfectly is all about spacing and preparation! Make sure the wings are well spaced out on the baking rack for even airflow. Also, consider letting the coated wings marinate in the flour mixture for around 30 minutes before baking. This will create a thicker, crunchier skin.

Is this recipe suitable for anyone with nut allergies?
Good question! Since the homemade hazelnut dukkah contains nuts, it s not suitable for those with nut allergies. As an alternative, you can omit the dukkah altogether or consider making a seed-based dukkah using sunflower and pumpkin seeds instead, which retains that lovely crunch without the nuts.