Black Garlic & Harissa Wings

If you’re looking to elevate your wing game, these Black Garlic & Harissa Wings are a must-try. There’s something irresistible about the perfect chicken wing. Crispy, succulent, and coated in a flavour-packed marinade, they make the ultimate snack or starter. And these Black Garlic & Harissa Wings take it to the max. With deep umami richness from black garlic and a fiery kick from harissa, every bite is a balance of sweet, smoky, and savoury. Whether grilled in the oven or charred over a barbecue, these wings deliver bold, complex flavours with minimal effort.

Table of Contents

• Ingredient Breakdown
• Black Garlic & Harissa: The Perfect Match
• Marinating for Maximum Flavour 
• Oven vs Barbecue 
• Customise this Dish
• Serving Suggestions
• More Wing Recipes

Ingredient Breakdown

• Black garlic: Aged and caramelised, this garlic variety has a mellow, slightly sweet taste with deep umami undertones.
• Harissa paste: A North African chilli paste known for its smoky heat, fragrant spices, and hint of tanginess.
• Chicken wings: Halved at the joint for easy eating, these absorb the marinade beautifully and crisp up perfectly when cooked.
• Sea salt: Enhances all the existing flavours while helping to draw out moisture for a better texture.
• Freshly ground black pepper: Adds a mild heat and aromatic depth to complement the harissa.

Black Garlic & Harissa: The Perfect Match

The secret to these Black Garlic & Harissa Wings lies in the depth of flavour each ingredient brings. Black garlic is made by aging fresh garlic at low temperatures over several weeks, allowing natural sugars and amino acids to react in a process known as the Maillard reaction. This transformation results in jet-black cloves with a mellow, balsamic-like sweetness and deep umami richness. Unlike raw garlic, it lacks sharpness, making it an ideal base for marinades that don’t overpower other ingredients.

Harissa, on the other hand, is a fiery, aromatic North African paste made from roasted red chillies, garlic, caraway, coriander, and cumin. Its heat level varies depending on the blend, but its smoky, slightly tangy profile complements the sweetness of black garlic beautifully. 

When combined, these two ingredients create a robust, well-balanced marinade that penetrates deep into the chicken wings. The result? A bold, savoury bite with layers of complexity, ensuring that each wing is packed with irresistible taste.

Marinating for Maximum Flavour

Marinating isn’t just about coating chicken wings with a tasty sauce. It’s about allowing the ingredients to work their way deep into the meat for maximum impact. When making Black Garlic & Harissa Wings, the goal is to ensure that every bite delivers bold, developed flavours. This is why resting time is crucial.

Salt plays a critical role in marination, as it helps break down muscle proteins, allowing the black garlic-harissa paste to penetrate beyond the surface. Even a short 15-minute rest can make a difference, but for the best results, a longer marination time – anywhere from two hours to overnight – is ideal. The longer the wings sit, the more the complex sugars in black garlic meld with the spicy, smoky harissa. This process not only enhances flavour but also improves texture, resulting in wings that are both juicy and deeply seasoned.

Oven vs Barbecue

How you cook Black Garlic & Harissa Wings affects both texture and taste. While both the oven and barbecue can deliver crispy, flavour-packed wings, they do so in slightly different ways. Understanding the benefits of each method can help you achieve your preferred result.

• Oven Cooking: A high-heat oven grill ensures even cooking while allowing the marinade to caramelise into a sticky, flavourful coating. Cooking on a foil-lined tray helps prevent sticking, and flipping the wings midway through ensures even crispiness. This method is convenient, controlled, and delivers consistently great results.
  
• Barbecue Grilling: If you’re after a smoky, flame-kissed char, the barbecue is the way to go. Cooking over direct heat adds a subtle smokiness that enhances both the black garlic and harissa’s depth. A two-zone grilling technique – starting the wings over indirect heat before finishing with a high-heat sear – creates crisp skin without burning the marinade.

Both methods have their advantages, but the decision comes down to personal preference. For ease and convenience, the oven is a foolproof option. For an extra smoky edge, fire up the grill and let the flames do the work.

Customise this Dish

While Black Garlic & Harissa Wings offer an ideal balance of spice and depth, there are several ways to tweak the recipe to suit different preferences. Whether you prefer more heat, a milder profile, or a different texture, here’s how to customise the dish:

• For extra spice: Add a teaspoon of cayenne pepper or a chopped fresh red chilli to the marinade for an extra fiery kick.
• For a milder version: Reduce the amount of harissa paste slightly and add a spoonful of honey or Greek yoghurt to balance the heat.
• For an extra smoky depth: Add a pinch of smoked paprika or a dash of liquid smoke to intensify the charred flavour.
• For crispier wings: Toss the wings in a teaspoon of baking powder before marinating. This helps break down proteins, resulting in a lighter, crunchier skin when cooked.
• For a sticky glaze: Brush the wings with a mixture of honey and a little extra harissa paste during the last few minutes of cooking to create a glossy, caramelised coating.

Serving Suggestions

While Black Garlic & Harissa Wings are perfect as a snack or appetiser, they can easily be turned into a full meal with the right accompaniments. Their bold, spicy flavour pairs well with a variety of side dishes that balance out the heat and richness.

• Grain-based sides: Fluffy couscous, fragrant basmati rice, or warm flatbreads help soak up any leftover marinade and provide a satisfying base.
• Cooling dips: A yoghurt-based dip with mint, lemon, and garlic adds a creamy contrast to the spice of harissa. A simple tzatziki or a tahini dressing also works well.
• Fresh salads: A crisp cucumber and tomato salad with a citrus dressing provides a refreshing contrast, cutting through the richness of the wings.
• Charred vegetables: Roasted aubergine, bell peppers, or courgettes bring out the smoky notes in the wings while adding a nutritional boost.
• Sweet and tangy pickles: Quick-pickled red onions or spicy pickled carrots offer acidity that brightens the dish and enhances its complexity.

More Wing Recipes

If you’ve enjoyed the sweet, spicy and utterly addictive flavours in these Black Garlic & Harissa Wings, here are some more wing recipes for you to give a go:

• Honey Chipotle Chicken Wings: Sweet, sticky and spicy. These wings are finger-licking good! They’re incredibly easy to make and only require a few ingredients. 
• Crispy Baked Sriracha Honey Wings: Crispy baked wings finished with a delicious sriracha honey glaze. They’re the perfect combination of sweet and spicy!
• Teriyaki Wings: Crispy chicken wings baked to golden brown perfection and coated in a delicious homemade teriyaki sauce.

See how I make all these recipes and more over on my Instagram!