Moroccan Crunch Wings

Moroccan Crunch Wings
  • Prep Time: 20
  • Total Time: 45
  • Servings: 4

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About this Recipe


1/3 cup (80 mL) Yogurt
2 tbsp (30 mL) Harissa paste
1 Pkg (16 pieces) Maple Leaf Prime Naturally® Chicken Wings
1/2 cup (125 mL) Flour
1/4 tsp (1 mL) Salt
1/4 tsp (1 mL) Pepper
1/2 tsp (2 mL) Cayenne pepper (optional)
1/2 tsp (2 mL) Cinnamon
3 tbsp (45 mL) Honey
1 tbsp (15 mL) Pomegranate syrup
3 tbsp (45 mL) Melted butter
1 tsp (5 mL) Sumac
1 tsp (5 mL) Toasted sesame seeds
1 tsp (5 mL) Chopped fresh parsley


WHISK together yogurt and Harissa paste in a large bowl. Add wings and massage to coat. Cover and refrigerate for 1 hour or up to overnight.

PREHEAT oil in a deep fryer to 350°F (180°C).

WHISK together flour, salt, pepper, cayenne (if using), and cinnamon in a large bowl. Set aside.

WHISK together honey, pomegranate syrup and melted butter in a third bowl and set aside.

REMOVE the chicken from the marinade, shaking off the excess. Toss in flour mixture. Working in batches, deep-fry the wings for 10-12 minutes or until golden and crunchy and the internal temperature reaches 185°F (85°C).

TOSS the fried wings in the honey sauce and serve sprinkled with sumac, sesame seeds and parsley.


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