I serve wings at least once a week, so this contest gave me a great excuse to create some new ways to indulge in one of my favorite foods. Here's a haunting, Moroccan-inflected version, perfumed with saffron and with just the right touch of warm spices. - Abra Bennett —Abra Bennett
Test Kitchen Notes
If I was back in Morocco looking for chicken wings to eat, these would be the ones. The lovely warm combination of saffron, coriander, cinnamon, turmeric, and ginger smell great as they are combined with the melted butter, harissa, and honey in a saucepan. The whole house smelled wonderful as the wings cooked with this glaze in my little convention oven. The resulting wings are quite crispy and attractive looking with a dark spicy crust, and the flavors mingle well with the tender chicken meat. These are not your typical chicken wings and offer a nice alternative that combines hot and sweet with distinctive Moroccan flavors. Thanks Abra, for taking me back to the Casbah! Note: I began with whole wings and cut off the tips (saved them for stock), then cut the rest of the wing into two parts as I had just learned to do by watching the video of Amanda and Merrill making KFC wings. That was so helpful! - JoanG
I like to buy Smart Chicken wings, which are organic, and come with the two meaty parts of the wing already separated.
Preheat oven to 375°. Use convection if you have it, the wings will be crispier. Line a baking sheet with foil and place the wing pieces on the foil, skin side up. Sprinkle the wings with salt and bake for 25 minutes.
While the wings are baking make the sauce. Melt the butter in a bowl in the microwave, or in a very small saucepan. Stir in the spices, harissa, and honey.
After 25 minutes, remove the baking sheet from the oven and brush the wings with the sauce. Return to oven for 20 minutes.
After 20 minutes remove baking sheet from the oven and turn the wing pieces over, using tongs. Brush the remaining sauce on the wings and return to the oven for another 20 minutes.