With only six ingredients, Harissa Ketchup does the talking in this recipe. Blended with our signature Rose Harissa for a slow-burning chilli heat and complex flavour, the ketchup slowly thickens as the wings are cooked, and the juices are mixed with more ketchup to form a sticky glaze.
140g Harissa Ketchup, plus a little extra for glazing
½tsp ground black pepper
1 garlic clove, peeled and minced
1kg chicken wings, cut into individual joints
2 spring onions, outer skin removed and thinly sliced
Combine the Ketchup, salt, pepper and garlic in a large bowl and mix to combine. Add the chicken wings and mix again so they are all coated. Cover the bowl and leave in the fridge to marinate (2 hours minimum, ideally 8 hours or overnight).
Heat an oven to 170C/Fan 150C/Gas Mark 3. Cut a piece of baking paper to the same size as the tray you will use to cook the wings on. Now spread a piece of foil underneath this but be careful not to rip it off as it is going to be looped over to form a cover over the wings. Take the chicken wings from the fridge and spread them over the baking paper then bring the foil over the top. Tear off at the end, then fold the foil over itself to form a tight seal. Place on a tray and cook in the oven for 40 minutes.
Remove the tray from the oven. Increase the heat to 220C/Fan 200C/Gas Mark 7. Carefully open the foil at one end and pour any collected juices in a small cup then add a couple more spoons of Ketchup to form a glaze. Take off the upper layer of foil then brush the chicken wings with the glaze. Place the tray in the oven and bake for a further 20 minutes to create a sticky, singed finish.
Remove the tray from the oven and brush again with remaining glaze, before topping with the spring onions.