4-lb. organic chicken wings (tips removed)
1 cup whole milk Greek yogurt
4 cloves garlic confit, chopped (regular garlic works fine)
1 shallot, finely chopped
1 tsp. finely grated lemon zest
3 tbsp Harissa
Coarse ground black pepper
The How To…
In a large mixing bowl, add chicken, drizzle with olive oil, and season generously with Harissa.
In a separate mixing bowl, combine the yogurt, garlic, shallot, lemon zest, and 2 tsp. each of the pepper and salt. Wait about 30 minutes before adding chicken to yogurt mixture to ensure the Harissa has had a chance to work it’s way through the meat. Mix together and refrigerate overnight.
Position a rack in the center of the oven and heat the oven to 450°F. Remove the chicken from the marinade and put on a broiler pan or on a rack set inside a rimmed baking sheet. Season both sides well with salt and pepper. Let chicken come up to temperature before roasting, about 30 minutes. Roast the chicken wings, uncovered, until they achieve that beautiful caramelized color and crispy skin, 45 to 50 minutes. Make sure to turn wings a few times so each side cooks properly. Let rest for 10 minutes, before serving.