Honey and Harissa Baked Chicken Wings With Tahini-Greek Yogurt Dip


Serves 4


  • 2 packages (or about 2 pounds) Smart Chicken party wings

  • 2 teaspoons salt + ¼ teaspoon

  • 2 teaspoons garlic powder

  • ½ teaspoon freshly cracked black pepper

  • 1 tablespoon olive oil

  • 1 stick unsalted butter

  • ¼ cup honey

  • ¼ cup harissa*

  • ¼ teaspoon salt

*If you can’t find harissa, substitute chili garlic sauce (which can be found in the Asian section of your supermarket)


To a large bowl, add 2 teaspoons salt, garlic powder, pepper, olive oil, and chicken wings. Toss wings until well coated; cover the bowl with plastic wrap and let rest in the refrigerator for 1 hour.

Preheat oven to 425˚F. Coat 2 baking sheets (or 1 large baking sheet) with cooking spray. Place the chicken wings skin side down on the sheet(s) and bake for 20 minutes. With tongs, flip the wings and bake for 15 minutes longer, or until crispy and cooked through.

Meanwhile, in a small saucepan, simmer the butter, honey, harissa, and ¼ teaspoon of salt, stirring constantly until the butter is melted. Remove pan from heat and let sauce cool until it thicken slightly.

Transfer the wings to a large mixing bowl and pour in the sauce; carefully toss until the wings are well coated. Transfer the wings to a serving platter and serve alongside the Tahini-Greek Yogurt Dip (recipe follows).

Ingredients (for the Tahini-Greek Yogurt Dip)

  • ¾ cup plain Greek yogurt

  • ¼ cup tahini

  • 2 tablespoons olive oil

  • Zest and juice of 1 lemon

  • 2 tablespoons chopped flat-leaf parsley

  • ½ teaspoon garlic powder

  • ½ teaspoon ground cumin

  • Salt and freshly cracked black pepper, to taste


In a medium bowl, whisk together all ingredients. Store covered in the refrigerator for up to 3 days.