Spicy Harissa Chicken Wings on the Grill – Moroccan-Portuguese Style
If you’re looking to spice up your next barbecue, these Grilled Harissa-Spiced Chicken Wings bring the heat, flavor, and international flair. This recipe fuses the zingy charm of a Portuguese marinade with the smoky, bold intensity of Moroccan harissa. Whether you’re hosting a summer cookout or need a show-stopping appetizer, these wings deliver unforgettable flavor in every bite.
A Flavorful Marinade with Mediterranean Roots
The secret to these juicy, flavorful wings lies in the marinade. Start with a classic Portuguese base: dry white wine, fresh garlic, bay leaf, olive oil, sea salt, and cracked black pepper. This mixture tenderizes the chicken while infusing it with bright, savory notes. Then, elevate it with authentic Moroccan harissa—rich in roasted chili peppers, cumin, coriander, and caraway. We used a package of harissa picked up from the vibrant medina in Marrakech (at Arga therapy), but store-bought versions work well too. Let the wings soak in the marinade for at least 4 hours (overnight is best) to absorb every layer of flavor.
Check out our guide to Marrakech, Morocco with Kids to learn more about this amazing city
Grilling the Harissa Chicken Wings to Perfection
Fire up your grill to medium-high heat and place the marinated wings directly on the grates. Grill each side for 5–6 minutes until the skin is crispy and slightly charred, and the meat is cooked through. The result? Wings that are smoky, spicy, and mouthwatering. Serve them hot with a squeeze of lemon to brighten the spice and enhance the complexity of the harissa.
Perfect Wine Pairings and Side Dishes for Harissa Chicken Wings
Balance the boldness of these wings with sides that offer contrast and freshness. A minty couscous salad with cucumber, lemon zest, and dried apricots adds a cooling element, while grilled flatbread or warm pita helps soak up the flavorful juices. Add a side of labneh or Greek yogurt with a drizzle of olive oil and za’atar to create a creamy counterpoint to the spice.
When it comes to wine, go for something crisp and aromatic. A Vinho Verde from Portugal offers acidity and slight fizz that complements the harissa heat. An off-dry Riesling provides a touch of sweetness to tame the spice, while a chilled Grenache or Pinot Noir offers a fruit-forward red option that won’t overpower the dish.
Bring Global Flavor to Your Backyard Grill
These Grilled Harissa-Spiced Chicken Wings are more than just a crowd-pleasing snack—they’re a culinary passport to the Mediterranean. With simple ingredients, bold spices, and the right wine pairing, you can turn your next meal into a flavorful escape. Fire up the grill, pour a glass of chilled wine, and get ready to impress.
While your are at it check out these other delicious chicken recipes:
- The Ultimate Guide to Roasting a Whole Chicken: A Perfect Weeknight Meal
- The Ultimate Homemade Chicken Stock: Rich, Flavorful, and Nutritious
- Spanish Chicken Noodle Stew: One-Pot Roasted Chicken and Fideo Noodles
Spicy Harissa Chicken Wings on the Grill – Moroccan-Portuguese Style
Ingredients
- 8 chicken wings, arm and wing
- 5 cloves garlic, minced
- 1/2 cup white wine, vinho verde or alvarino
- 4 bay leaf
- 2-3 tbsp olive oil
- 1 tbsp salt
- 2-3 tbsp harissa spice
Equipment
- 1 9 x 12 baking dish or zip loc bag for marinating the wings
- 1 grill
Instructions
Marinating the Wings
- In a large shallow baking dish pour the wine, olive oil, salt, bay leaf, and garlic. Stir to combine.
- Place the wings in the baking dish and toss so that the wings are covered in marinade.
Season the wings with the harissa spice. Tossing the wings to evenly coat.
Organize the wings so that they are as submerged in the marinade as possible.- Cover and place in the refrigerator for at least 4 hours and up to overnight.
Grilling the Wings
- Take the wings out of the refrigerator an hour before you plan to grill. This will bring them to room temperature and ensure more even cooking.
- Light up the grill to high heat (assuming you are using a gas grill). Otherwise prepare a charcoal grill to reach a high temperature.
- Once the grill is hot (200C/400F) place the wings on the grill over the high heat areas with the top of the wing facing down. Grill for 6 minutes.
- Turn the wings over and grill for another 6 minutes.
- The wings should have nice browning at this point with crispy skin. If the wings are not as crispy as you desire then turn the wing over again (top side down) and grill for another few minutes. Using a meat thermometer test the temperature of the wings. 165F / 74C is the targeted temperature for wings.
Remove from the grill and serve.
