Fire up the grill, we’re having some Coconut Harissa Grilled Sticky Wings! Sweet, spicy and packed with layers of heat and flavors, this will be the wing recipe everyone will want this summer. Prepare to be the favorite guest at your next BBQ party invite.
3 pounds chicken wings, separated into drumettes and midsections
1/3 cup honey
3 tablespoons Apinya Thai Food Co. Coconut Harissa
1 tablespoon cider vinegar
2 teaspoons soy sauce
Vegetable oil, for oiling the grill
Salt & pepper to pre-season
Unsweetened coconut flakes to dress
Created by Gone Native
Season wings with salt, pepper.Mix honey, Coconut Harissa, vinegar, and soy sauce in a small bowl and whisk to combine; set aside. Heat an outdoor grill to medium high (about 375°F to 425°F). When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil. Place the wings on the grate in a single layer so they are not touching (if needed, cook them in batches). Cover the grill and cook, flipping the wings occasionally with tongs, until the skin is opaque and no longer raw-looking, about 10 minutes. Let cool for 5-10min off the grill, then toss wings into the honey-Coconut Harissa sauce. Place wings back on the grill, flipping and basting occasionally, until the wings are golden brown, no longer pink at the bone, and the skin is crisp, about 10 minutes more.
Dress with coconut flakes and serve with your favorite summer beer. Enjoy your locally made, locally sourced treat!