Harissa-spiced chicken wings with tahini dressing

Prep time
Cook time

These spicy chicken wings make the perfect pre-dinner or braai snack.


  • 1 x pack chicken wings
  • 50g cornflour
  • 50g flour
  • 5ml smoked paprika
  • 2.5ml cumin
  • 60ml harissa paste
  • 45ml sriracha
  • 45ml honey
  • salt and pepper
  For the dressing:
  • 100ml tahini
  • 30ml lemon juice
  • salt and pepper
  • hot water
  For garnish:
  • 20g mixed sesame seeds, toasted


  • Preheat the oven to 200°
  • Combine the cornflour, flour, smoked paprika, cumin, salt, and pepper in a large bowl.
  • Toss the chicken wings through the flour mix until they’re evenly coated.
  • Lightly oil a large baking tray.
  • Dust excess flour off the wings and place them on the tray, spacing them out evenly.
  • Roast the wings in the oven for 45 minutes, until crispy.
  • Heat the harissa, sriracha, and honey in a pan over a medium heat. Add a teaspoon of water to loosen it.
  • Toss the wings through the sauce. Place them back on the baking tray and roast for a further 10-15 minutes.
  • Make the dressing by whisking the tahini, lemon juice, salt, and pepper together. Add a splash of water to loosen it up. Season to taste.
  • Serve the wings hot, garnished with sesame seeds. And don’t forget to serve your tahini dressing on the side.