Name: Easy Harissa Chicken Wings in Air Fryer
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 lb chicken wings; 2 tbsp harissa paste (adjust according to desired spice level); 1 tbsp olive oil; 0.5 tsp smoked paprika; 1 tsp garlic powder; 0.75 tsp salt; 0.5 tsp black pepper

					
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Hey all you food-loving, spice-craving, air-frying enthusiasts out there! Get ready to meet your new favorite kitchen companion — Easy Harissa Chicken Wings in Air Fryer. These wings are the kind of finger-licking, no-plate-left-behind magic that even your picky eater friends will devour. Picture this: crispy-skinned wings with a fiery harissa kick — all without deep-frying. Yup, they’re legit and absolutely worth a try.

So, funny story. My husband has always been weirdly on the fence about spicy food. Like, bless his soul, if it’s not ketchup-mild, he’s skeptical. But then these Easy Harissa Chicken Wings in Air Fryer came along, and oh boy, they changed the game. Honestly, I’ve had to make these almost every weekend since he first tasted them. It was one of those “How did I ever live without this?” moments for him. Now, the whole family makes a huge deal about wing night, and we bond over whose face gets the reddest from the spice. Truly, a happy little family staple!

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Why You’ll Love This Easy Harissa Chicken Wings in Air Fryer

Okay, let’s get deep into why you’re gonna love these wings maybe a little too much:
– Minimal clean-up: No oil splatters, no kitchen explosions.
– Spicy uh-mazing-ness: Like a flavor grenade went off in your mouth in the best possible way.
– Quick & easy: Because who has the time to spend forever in the kitchen? Not me. Not you.
– Feels kinda fancy: Even though you’re in sweats, you feel like a master chef for 20 minutes.

How to Make It

Alright, imagine me chatting with you over the counter, wine in hand. First, grab those chicken wings, toss them in salt and a good smothering of harissa paste — because why not? Feel free to add more if you’re feeling dangerous. Pop ’em into the air fryer basket, set the dial, and let the magic happen. Meanwhile, do a little happy dance because these babies are gonna be glorious. Wait around, pretending to tidy up but really just waiting on those crispy sounds from the air fryer. Pull them out, maybe giving yourself a cautious taste so you don’t burn your tongue off. Voila! You’ve got wings that are seriously like fireworks.

Ingredient Notes

– Harissa Paste: Brings the whole spicy shebang. If you mess up and add too much — oh well, becomes a spicy roulette game.
– Chicken Wings: Not something to skip, it’s in the name. Grab a pack, maybe a second if you plan on leftovers. Spoiler: there won’t be.
– Salt: Enhance, enhance, enhance. Don’t skip unless you enjoy blandness (who does?).

Recipe Steps

1. Coat wings with harissa paste and season with salt.
2. Place wings in the air fryer basket, avoid cramming them in.
3. Set air fryer to 375°F and cook for about 25 minutes.
4. Midway, give the basket a friendly shake to ensure even cooking.
5. Check for crispiness, adjust time if you need a bit more golden action.
6. Serve hot and watch them disappear.

What to Serve It With

Tips & Mistakes

Don’t chicken out on the spice unless you really have to. It’s what makes them amazing. Also, please not too packed into the air fryer. They gotta breathe a little to get fancy and crispy.

Storage Tips

If you actually manage to have leftovers (goodluck), stash them in a container in the fridge for up to a few days. Cold wings for breakfast? Yes, please! They’re a hot or cold snack you can be proud of.

Variations and Substitutions

I’ve swapped harissa with sriracha once when I ran out. Not the same but still yum! Also, honey is a good substitute if you can’t handle too much harissa heat. Add it for a sweet kick.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

Remember it later

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