20 whole chicken wings, tips removed and divided at the joint (or 40 wingettes/drumettes)
2 tablespoons ground cumin
2 tablespoons ground coriander
1 tablespoon granulated garlic
½ teaspoon cayenne pepper
2 teaspoons kosher salt
black pepper to taste
6 tablespoons salted butter
6 tablespoons GDF Harissa
¼ teaspoon cayenne pepper
¼ cup honey
For the wings:
Rub the spice mixture into the wing pieces until there is no powder left in the bottom of your bowl. Cover and refrigerate for 1 hour, up to overnight.
Preheat your oven to 400 degrees and spray 2 sheet pans with baking spray.
Line your wings skin side down on the trays, leaving space between them so they don’t steam.
Cook in the middle of the oven for 25 minutes or until the bottoms are crispy and the fat begins to render in the pan.
Flip them over, turn the oven up to 425 degrees and continue to cook for another 20-25 minutes until thoroughly cooked and crispy all over. Watch them closely (every 5 minutes) as there will be a lot of fat in the pan and it can burn.
For the wing sauce:
Bring sauce ingredients slowly to a simmer in a small sauce pan on the stovetop while your wings are baking. When the butter is almost melted, turn off the heat and swirl the pan to finish melting it. Removing the sauce from the heat will help create a thicker, clingier sauce.
When your wings are finished cooking, immediately put them into a big bowl, drizzle the sauce over them and toss to ensure a thin, even coating and serve immediately.