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Photo Credit: Elizabeth Newman

Mediterranean Chili Chicken Wings

I love making baked wings for game day - it's way less mess than deep frying, and the possibilities for flavors are just about endless. This recipe stars Harissa at the forefront, which is a North African chili paste with a fabulous depth of flavor. Paired with the brightness and complexity of sherry vinegar, and sugar for a pop of caramelized sweetness, these Mediterranean Chili Chicken Wings are deliciously sweet and spicy - and perfectly addicting for watching any game!

Mediterranean Chili Chicken Wings



Cook Time

35 minutes




Giada De Laurentiis

Image of Mediterranean Chili Chicken Wings


  • 1 ‚ÅÑ3 cup sugar
  • 1 ‚ÅÑ3 cup sherry vinegar
  • 1 ‚ÅÑ3 cup harissa
  • 1 pound chicken wings (tips removed and wings split)


  1. In a small sauce pan over medium high heat, combine the sugar and vinegar. Stir with a wooden spoon until the sugar dissolves. Reduce heat to medium and simmer for 5 minutes or until slightly thickened. Stir in the harissa. Allow the mixture to cool completely.
  2. Place the chicken wings in a zipper-lock plastic bag. Add three- quarters of the chili mixture to the wings, seal the bag, and toss to coat. Place the bag in the refrigerator and allow the wings to marinate for 2 hours.
  3. Preheat the oven to 400°F.
  4. Spray a small, rimmed baking sheet with nonstick cooking spray. Pour the contents of the bag onto the baking sheet, spreading the wings out so they do not touch each other. Place the sheet in the oven and bake for 25 to 30 minutes, flipping the wings halfway through cooking, until they are cooked through. Remove the wings from the oven and brush with the remaining glaze.
  5. Preheat the broiler to high. Place the wings under the broiler until the skin is crispy and the glaze is sticky, about 3 minutes. Serve warm.



Nutrition Serving Size
per serving
Amount/Serving % Daily Value
26 grams
10 grams
8 grams
Saturated Fat
2 grams
63 milligrams
56 milligrams
26 grams
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