Harissa Chicken Wings

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 grilling.

Pre-heat your grill, shake off excess marinade and grill wings 7-8 minutes on each side.

The last minute or two of grilling, baste the wings with remaining marinade after boiling it with a splash of water and 1 tbsp. honey.

Remove from grill and let cool. Serve and Enjoy.