Por Jessica Heringer

Smoked Harissa Chicken Wings on the Pellet Joe

Raciones: 2 people
Tiempo de cocción: 1 - 2 horas
Aves de corral
Smoked Harissa Chicken Wings on the Pellet Joe


  • Main

  • Dip

Check out this warm herby recipe with a soft kick! This recipe can't get easier, especially with the Pellet Joe® - Kamado Joe!


  1. 01

    Combine all ingredients except chicken until blended well. Reserve 1/3 of the marinade for basting toward the end of the cook.



    • 2 tablespoons Harissa blend of your choice
    • 1 teaspoon Kosher salt
    • 2 sprigs Fresh thyme, rough chop
    • 2 cloves Garlic, minced
    • Zest of half lemon
    • Juice of one lemon, Meyer preferred
    • 1/2 cup Good olive oil or avacado oil
    • 2 tablespoons Honey
  3. 02

    Toss chicken and marinade in a zip-top bag. Leave in the fridge overnight, or at least 6 hours.



    • 2 pounds Chicken wings
  5. 03

    Remove chicken from the fridge while the grill heats up.

  6. 04

    Smoke with oak pellets for 1 hour at 250˚F, then raise temp to 325˚F to finish.

  7. 05

    Baste with reserved marinade during the last 15-20 minutes.

  8. 06

    Cook to an internal temperature of at least 165˚F. Jessica takes hers to 175 - 180˚.

  9. 07

    Make the dip by combining yogurt, dill, and lemon juice.



    • 8 ounces Non-fat Greek yogurt
    • 2 tablespoons Fresh dill, chopped
    • Juice of one grilled lemon
  11. 08

    Serve wings with lemon dill Greek yogurt sauce. Can use the sauce as a dip or drizzle it over the wings.