Prep Time 5 Minutes | Cook Time 25 Minutes | Serves 4 People

Featured Product Casablanca Market Harissa 

Ingredients:
For wings:
● 3 pounds chicken wings or drumettes
● 1/2 cup flour
● 1 teaspoon salt
● 1 teaspoon chili powder
● 1 teaspoon garlic powder
● 1/2 teaspoon pepper
● 2 tablespoon baking powder
● Casablanca Market Harissa Sauce
● Butter (not margarine)
● 1/4 cup scallions, sliced thin
For Yogurt Dipping Sauce:
● 2 tablespoons lemon juice
● 1 clove garlic, minced
● 1 cup Greek yogurt
● 1/4 cup fresh parsley, minced
● 1/2 teaspoon kosher salt
● 1/2 teaspoon black pepper

 Steps:
  1. Preheat oven to 450 degrees.
  2. Rinse chicken wings and trim any excess skin. Do not remove the skin or you will lose the crispiness. Pat chicken dry.
  3. In a large bowl, whisk together flour and seasonings. Add chicken and coat with the flour mixture.
  4. Prepare a large cookie sheet by covering with foil and spraying with cooking spray.
  5. Arrange chicken on the cookie sheet, at least an inch apart.
  6. Bake for 30-35 minutes, turning once after about 20 minutes.
  7. While the chicken is cooking, make the sauce. Add about a 1/2 cup of the harissa sauce and a stick of butter to a small saucepan. Heat on low and stir until butter is melted and sauce begins to bubble. Taste. If the sauce needs more heat go ahead and add more harissa.
  8. Transfer baked chicken wings into a large bowl. Pour the sauce over the crispy baked chicken wings and toss to coat.
  9. Whisk together all ingredients for yogurt dipping sauce in medium bowl until well combined. Top wings with scallions and serve with yogurt dipping sauce, celery, and carrots.