Sticky Chicken Wings and Harissa Carrots (Honey Harissa Roasted)

overhead shot of a plate of honey harissa roasted chicken wings and carrots garnished with chive blossoms.

Sticky Chicken Wings and Harissa Carrots (Honey Harissa Roasted)

The spices and other ingredients used to coat these chicken wings are so delicious it made sense to include carrots in the mix! Wings are a great appetizer or snack but this combo of honey harissa roasted carrots and chicken wings makes a great meal as well. The result is a plate of sticky wings and succulent carrots that are sweet, smokey spicy and nutty.

Prep Time20

Cook Time50

Make the Harissa Spice Mix (optional)15

Course: Appetizer, Main Course

Cuisine: Mediterranean

Keyword: harissa carrots, harissa roasted carrots, sticky chicken wings

Servings: see notes

Calories: 422kcal

Author: Kathy Marshall

Equipment

1 sheet pan

Ingredients

6-8 medium carrots (halved) 12-16 oz
1.5-2 lbs chicken wings whole see notes

Harissa marinade/paste

2 tbsp olive oil can sub neutral oil
2 tbsp honey
2 tbsp harissa spice blend Make my harissa spice recipe or see notes
1 tsp tomato paste I use no salt added, your call.
1/4 tsp black pepper can sub white ground pepper
1/4 tsp sea salt

Instructions

Preheat oven to 425 (convection works great if you have it).
Whisk all of the harissa marinade/paste ingredients together (see note about easier way to achieve harissa spice blend).
Wash carrots, trim off as little of the tip and root end as needed. Cut in half lengthwise. If your carrots are fat and longer than 6" (ref. photos in post), then consider cutting smaller to approximate the size in photos, which pairs well with the wing size.
This is optional. I prefer a succulent roasted carrot to a drier one, so I like to blanch the cut carrots in a shallow pan of water for 5 min, then drain and pat dry. The results are excellent, but do as you prefer. They will be softer if they are blanched.
Place wings on parchment or foil lined sheet pan, and use silicone spatula to distribute 1/2 of the marinade paste on the wings. Use fingers as needed to distrubute paste all over, but try not to end up with most of the paste on your hands (such a waste). Mix the carrots on a plate or bowl with the other half of the mixture then use tongs to lay carrots in between the wings on the sheet pan.
Once the wings and carrots
Roast the pan of wings and carrots for 45-50 minutes (flip all pieces over halfway) if you are using whole wings, and 35-40 minutes if you are using individual wingettes/drumettes.

Notes

Servings- serves 4 as a snack, lunch or appetizer, or 2 as a meal.

Chicken wings- as per process photos, you can see I used whole wings, but you can use individual wingettes/drumettes as you prefer. Total weight should be around 2 lbs (and/or 8-10 whole wings).

Harissa Spice Blend- I highly recomend making my harissa spice recipe (which makes about 1/2 cup). If you don't have time or can't get/don't have a couple of the more unusual spices, you can sub with 1 tsp each (plus a little extra to sprinkle on top of wings after coating) of ground: cumin, coriander, smoked paprika, garlic powder, and chili powder.

Nutrition