1 1/2 to 2poundschicken wings and drummettes, separated
1/2cupMina Harissa Moroccan Red Pepper Sauce, mild or spicy
1/2stick unsalted butter, 1/4 cup
chopped Italian parsley, optional
Bring a large pot of water to a boil. Add at least 2 teaspoons of salt to the water. Heat oven to 400 degrees F.
Carefully add chicken wings to the boiling water, once it returns to a boil, set your timer for 8 minutes. Drain and place on an uncovered baking sheet. Use a paper towel to dry them completely, being very careful because the chicken is hot. There should be no moisture left. Discard paper towels and place chicken wings 1/2 to 1 inch apart on your baking sheet. Bake for 20 minutes and then flip each wing over. Bake for another 10 to 15 minutes.
While the wings are baking, add butter and sauce to a small saucepan. After the butter has melted, mix together thoroughly. Cook for another 2 to 3 minutes.
Or while the wings are baking, you can microwave the sauce. Add butter and sauce to a microwave-safe bowl and cover with plastic wrap. Microwave in 30 second increments, about 1 minute 30 seconds, until butter is melted. Open plastic wrap carefully and mix together thoroughly.
Remove chicken wings from baking sheet and place into a large mixing bowl. Add the butter harissa sauce and toss to coat. Serve with chopped parsley. (There will be leftover sauce, you can store in airtight container in the refrigerator.)
Boiling and baking technique for the wings from Fifteen Spatulas, Sauce from The Little Kitchen