2 lbs. Chicken Wings
2-3 Red Peppers
1 Tsp. Cumin Seeds
1 Tsp. Coriander Seeds
1 Tsp. Caraway Seeds
3-4 Cloves of Garlic
2-3 Red Jalapenos, or Red Serrano
1/2 Cup Olive Oil
1 Tsp. Salt
1 Tsp. Freshly Ground Black Pepper
1 Tbsp. Honey
Rub the all of the peppers with oil and roast until charred. Once charred removed from heat and place into a bowl and cover with a kitchen towel, cellophane, or aluminum foil.
Once the peppers are cooled, remove the skin and seeds.
Place the cumin, coriander, caraway seeds in a pan and toast until fragrant about 1 minute. Grind the spices in a mortar and pestle or spice grinder.
In a blender, add in the peppers, garlic, spices, oil, salt and pepper, cover the chicken with the harissa paste and marinate for 4-6 hours. Remove from the refrigerator half an hour prior to baking.
Pre-heat your oven to 425 degrees Fahrenheit.
Put your wings on a wire rack on top of a cookie sheet to get even heat circulation, and bake for 25 - 30 minutes. Increase the oven temperature to 450 flip the wings over and continue baking them for an additional 15-20 minutes until they are fully cooked through.
Remove from the oven, serve and enjoy.