Crispy Keto Harissa Chicken Wings


Step 1Preheat the oven to 120 °C/ 250 °F (fan assisted), or 140 °C/ 285 °F (conventional). Set the oven racks to lower-middle and upper-middle positions. Use a baking tray deep enough to gather the fat as the chicken wings bake. Line the tray with baking foil to make it easy to clean. Place a rack on top of the foil.

Step 2Use a sharp knife or meat scissors and cut the wings at joints. You will end up with three pieces per wing. Pat dry all the pieces using a paper towel.
Note: You will need 10-12 chicken wings which is about 1 kg (2.2 lbs). This amount will yield about 50% meat. Macronutrients are calculated from edible parts only.

Step 3Store the wingtips in the freezer to make bone broth or chicken stock (they are not used in this recipe). Place the remaining wing pieces in a large ziplock bag or a bowl. Add the baking powder and salt. Toss to coat from all sides.

Step 4In a small bowl, combine the melted ghee (or avocado oil) and 1 teaspoon of Harissa spice mix. (For a DIY spice mix, see recipe tips above.)

Step 5Place the wings on the rack skin side up and spread in a single layer. Brush each piece with melted Harissa ghee and bake the wings on the lower-middle rack for 30 minutes.

Step 6Then, move the wings to the upper-middle rack, increase the temperature to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional), and bake for another 30 to 35 minutes. Rotate the tray halfway to ensure even cooking. When done, remove the tray from the oven and let the wings rest for 5 minutes before serving. Brush off any burnt spices.

Step 7While the wings are baking, prepare the Harissa mayonnaise dip by mixing the remaining 2 teaspoons of Harissa spice mix with mayonnaise.

Step 8Serve the Harissa mayo with the crispy chicken wings. Optionally, sprinkle with fresh herbs such as parsley or cilantro. For a satisfying lunch or dinner you can serve them with a simple side salad (see recipe tips).

Step 9Chicken wings are best served fresh. You can store the wings in the fridge for up to 3 days and reheat in the oven before serving, however, they will lose some of their crispiness.