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.