The combination of warm curry spices and bright, peppery harissa creates a bold, layered flavor that truly sings on chicken wings. The curry brings a comforting, aromatic warmth while the harissa adds a lively, smoky heat—together they make for an exciting alternative to typical wing sauces. These Curry + Harissa Baked Chicken Wings are easy to prepare, bake up crispy in the oven, and are perfect for game days, casual dinners, or as an appetizer when hosting friends.
If you like this Curry + Harissa Baked Wings recipe, you might also enjoy my Honey-Ginger-Sriracha Baked Chicken Wings, Spicy Cilantro-Lime Baked Chicken Wings, or Lemon Pepper Baked Chicken Wings for more bold and simple wing ideas.
- 3 lbs. chicken wings (preferably split, but whole is okay if that is all you can find)
- Salt and pepper, to taste
- 1 tsp. curry powder
- 1/4 tsp. ground cumin
- 2 tbsp. (plus more for serving) Mina Harissa
- Cilantro, for garnish
- Preheat oven to 400 degrees.
- In a bowl, combine wings and season with salt and pepper, to taste, the cumin, curry powder and 2 tbsp. of harissa. Toss to coat evenly.
- Arrange chicken wings (do not overcrowd) on 1-2 large baking sheets on top of a wire rack. Bake in oven at 400 until golden brown and crisp, about 35-45 minutes.
- Remove from oven, brush each wing with a little more harissa. Garnish with cilantro, serve and enjoy!
These baked wings are straightforward, but a few simple tips will help you get the best results. For extra-crispy skin, pat the wings dry with paper towels before seasoning to remove surface moisture. Using a wire rack on top of a baking sheet allows hot air to circulate around the wings so they crisp evenly—avoid overcrowding the pan. If you prefer a deeper, more developed flavor, let the seasoned wings sit in the refrigerator for 30 minutes to a few hours before baking.
If you want milder heat, reduce the harissa to 1 tablespoon and reserve more to brush on after baking so guests can add more to taste. To increase heat, add a pinch of cayenne or swap in a hotter harissa variety. For a slightly saucier finish, mix 1–2 tablespoons of melted butter with a little extra harissa and brush it on the wings immediately after they come out of the oven.
Serving ideas: these wings pair well with cooling dips like plain yogurt mixed with lemon and garlic, tzatziki, or a creamy ranch-style dip. Fresh cilantro is bright and aromatic, but you can also finish with chopped scallions, a squeeze of lime, or toasted sesame seeds for a different flavor profile. Serve with carrot and celery sticks, a crisp green salad, or grilled flatbreads to round out the plate.
Make-ahead and storage: wings can be seasoned and covered in the refrigerator up to 24 hours before baking. Leftovers keep well for 3–4 days in an airtight container; reheat in a 375°F oven on a wire rack for 10–15 minutes to revive crispiness, or use a toaster oven. Avoid microwaving if you want to maintain texture.
Dietary swaps and notes: if you need to make this gluten-free, confirm that your harissa and curry powder are certified gluten-free. For lower sodium, reduce added salt and use a salt-free curry blend. Vegetarians can mimic the flavor on cauliflower florets or tofu—adjust bake time accordingly and watch for desired char and tenderness.