Ryan Farr’s Harissa Wings: Celebrity Chefs Recipes

Ryan Farr’s Harissa Wings: Celebrity Chefs Recipes


(upbeat music) (upbeat music) – Hey there, I’m Ryan Farr from 4505 Meats and 4505 Burgers and Barbeque, and today we’re going to be making our harissa rub chicken wings. It’s a delicious rub, it has 14 ingredients, it’s not too spicy, it’s not too sweet, it really adds a lot to poultry. We have salt, ancho powder,
paprika, cayenne, black pepper, cumin, coriander, chili flake,
chipotle powder, garlic, fennel, spearmint, sugar, caraway. This is what it looks like
when it’s all mixed together. Well along with the harissa rubbed wings is we have our house white sauce. And it’s the Alabama’s barbecue sauce. It goes great with poultry. Going to add our mayonnaise,
salt, coriander, black pepper, jalapeno pickling liquid. It has a little bit of a kick to it, and that vinegar really kind of helps make this dipping sauce delicious. The rub and the sauce are something you can do the night before. Okay, so now we have
our raw chicken wings. We went ahead and separated ’em. And you take your knife and you
cut right between the joint. So we have the flack
here and the drums here. Before we add our harissa blend, we’re going to add a little bit of oil, gonna tumble it a little bit. Ugh, it smells so good already. I’m just gonna mix it here. You don’t want to put too much on there, but this is perfect. When the chicken wings retracts, you’re going to have a good
crunch with this harissa blend. We have our baking rack here. We’re going to go ahead
and start laying them down. You want to have a little bit of space between the wings themself so that the air can circulate and you get a nice good
done chicken wing, crispy. These chicken wings are delicious. We use Mary’s Organic Chicken Wings, and it definitely goes back to, you know, you start with the best quality, you really focus on good technique, and you’re gonna have delicious,
cravable end products. All right, let’s get these in the oven. We’re gonna pop ’em in the oven at 400 for about 20 to 30 minutes. Oh, yeah, look at these guys. Beautiful. Smell good, I can smell the harissa, I can smell all the spices. You see we got a nice crunchy crust here. The skins kind of retract a lot, I can see some of the
bones popping through which is telling me that the meat’s just
gonna fall off the bone. So let’s go ahead and plate these guys up. I love cilantro, and there’s such a delicious combination here with the harissa and the cilantro. So I don’t even mind chopping it up, I like just putting whole pieces in there. Okay. A little more cilantro on top. Let’s go ahead and make sure we get our house white in here too for dipping. Adding a little lemon
to this dish is great, because it really kind
of balances it out well, acidity with the spice, and the house white. And then we can add some more too. All right, here we go. Here’s our harissa baked chicken wings, house white sauce. (upbeat music)

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