This is an excerpt from our new book 432 page book Mediterranean Paleo Cooking that has recipes that are a combination of my husband’s ideas, who is a professional classically trained chef and my expertise as a Paleo nutritionist. Chef Nabil grew up in North Africa so his food has a mixture of spices such as cumin, paprika, ginger and coriander. One of the great benefits of this book is hundreds of modification for lower carb, AIP, low fodmap, nut free, and egg free. The easy changes for these wings are listed below so they can fit many different diets.
Harissa is a Tunisian hot sauce that is commonly used in savory dishes in my home country. It’s made from dried chili peppers, garlic, and coriander, and it gives these wings a Mediterranean-flavored kick. They’re perfect for an easy dinner, game day or Paleo meet-up.
Harrissa Spiced Recipe for Buffalo Wings (Paleo, low carb, gluten free, dairy free)
prep time: 30 minutes, plus 8 hours to marinate | cook time: 45 minutes | serves: 4
3 cloves garlic, peeled
1/2 cup minced onion
1 tablespoon ground cumin
2 tablespoons dried ground thyme
1/4 cup chopped fresh cilantro
1/4 cup olive oil
2 pounds organic/pastured chicken wings
In a food processor, pulse together the garlic, onion, harissa, cumin, thyme, cilantro, a pinch of salt and pepper, and the olive oil.
Place the chicken wings in a bowl, add the spice mixture, and stir to coat. Refrigerate the chicken overnight, covered.
Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper. Remove the chicken from the refrigerator and allow it to come to room temperature, about 20 minutes.
Place the chicken wings on the prepared baking sheet, spreading them out evenly, and discard the marinade.
Bake the chicken for 45 minutes, or until the juices running out of the chicken are clear.
If desired, broil the chicken wings for 2 to 3 minutes before serving for crispier skin.
Try to use a harissa recipe that is all natural, with no artificial ingredients and organic, if possible. This is one harrissa I have used.
Special Diets Modifications:
|low fodmap||Use 1/2 cup chopped scallions in place of the garlic and onion.|
|AIP-friendly||Use 2 teaspoons turmeric in place of the cumin and 1 tablespoon ground ginger in place of the harissa.|
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