Honey-Harissa Chicken Wings with Grilled Carrots and Celery

 

Ingredients

Ingredient Checklist

• 2 tablespoons honey, divided
• 1 ½ tablespoons lemon juice, divided
• 1 tablespoon extra-virgin olive oil
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 1 pound medium carrots (about 6), halved lengthwise
• 1 pound medium stalks celery (about 6), halved lengthwise
• 3 pounds chicken wings
• 2 tablespoons harissa paste (see Tip)
• 1 tablespoon melted butter

Directions

Instructions Checklist

• Step 1

  Preheat grill to medium-high.

• Step 2

  Mix 1 tablespoon each honey and lemon juice, oil, salt and pepper in a small bowl. Place carrots and celery on a rimmed baking sheet and drizzle with the mixture. Toss to coat.

• Step 3

  Grill chicken, turning and moving the pieces around the grill every 2 minutes, until slightly charred on both sides and an instant-read thermometer inserted in the thickest part without touching bone registers 165 degrees F, 12 to 15 minutes total. Grill the vegetables directly on the grate, turning occasionally, until tender and slightly charred, 10 to 12 minutes.

• Step 4

  Combine harissa, butter and the remaining 1 tablespoon honey and 1/2 tablespoon lemon juice in a large bowl. Add the chicken and toss to coat. Serve with the vegetables.

Tips

Tip: Harissa, a condiment made from roasted red peppers and chile peppers, hails from northern Africa. Look for ones labeled "paste" rather than "sauce," as the sauces can have added ingredients that tone down the smoky and spicy taste of the peppers.