Harissa Hot Wings

by Agnes Frumpcrotch
(Muleshoe, Texas)

oil, for frying
1 Kilo. chicken wings, separated into 2 pieces
1/2 cup flour
1/2 cup cornstarch
8 oz. jarred, canned or homemade harissa
4 tbsp. unsalted butter
Zest and juice of 1 lemon
Yogurt, cucumber and mint dipping sauce (tzatziki)

Heat oven to 200. Pour oil into a 6-qt. Dutch oven to a depth of 2" and heat over medium-high heat until a deep-fry thermometer registers 400; or in a deep fat fryer at 400.

Mix flour and cornstarch in a large bowl. Place lemon juice over chicken wings and toss until wet. Toss into the bowl of flour mixture and toss until wings are dry and separated.

Add harissa, butter, zest into a medium pan. Heat until butter is melted and sauce is hot. Whisk to combine.

Working in two batches, add chicken wings to oil and cook, stirring occasionally, until golden brown and crisp, 10–12 minutes.

Transfer chicken wings to the bowl of harissa and toss to combine. Using a slotted spoon, transfer wings to a wire rack set over a rimmed baking sheet and transfer to oven.

Serve with yogurt, cucumber and mint dipping sauce (tzatziki).