This post and recipe is in collaboration with Tradition Spice! Check out their full line of spices and spice mixes. This post contains affiliate links so I receive a commission if you purchase any Tradition Spice products.

It’s football season the chagrin of some members of my family and while we like to have a good balance of fall activities and sports-watching, when we are watching a game having good snacks are essential. I’m always coming up with new ways to make chicken wings and lately I’ve been opting for a good dry rub chicken wing over a fried wings. These Harissa Chicken Wings have an incredible savory flavor and the honey soy sauce just takes them over the top. 

If you aren’t a fan of super-spicy wings, these will be the wings for you! They are tender, juicy, and will disappear from your snack plate! 

I’m partnering with Tradition Spice throughout the year this year so you’ll see some posts from me using their great products. They have a really nice catalogue of good spices and also spice mixes. 

While you can find harissa and garlic powder at most grocery stores, the quality of tradition spices really comes through in a recipe like this that uses a good amount of the spices and doesn’t have a lot of extra ingredients. It’s a must to you good quality spices! 

I’ve prepared chicken wings almost every possible way to prepare them, even sous vide chicken wings! I’ve been opting for a dry-rub roasting process over deep-fried these days just because it’s so much easier and the results can be very delicious. 

To roast chicken wings correctly, toss them with some olive oil and use a heavy hand with the spices to get a good coating on the wings. Lay them out on a baking sheet lined with foil or parchment paper to make clean-up easier and prevent sticking. 

Most importantly, make sure to have the wings in a single layer and leave some space in between each wing so they can roast evenly and get crispy. If you have to use more than one baking sheet, do that! 

Depending on the size of your wings, your cooking time will vary, but I like to roast my wings at 375˚F for about 35-40 minutes. You know they are done when they are very tender and the edges are browned and crispy. 

Rather than flipping the wings I like to move my baking sheet up to the top level of my oven to give some more direct heat to the top of the wings for the last 15 minutes or so of baking.  

While you could serve these wings as the come out of the oven, tossing them in a simple honey soy sauce takes them to the next level. This sauce isn’t heavy enough that it takes away from the crispy roasted edges, it just adds some extra flavor to wings. 

I recommend whisking together the soy sauce, honey, and sriracha in a bowl that’s large enough that you can toss the wings in when they come out of the oven. You want them to be hot when they hit the sauce! 

Don’t overthink serving these harissa chicken wings. Serve them with blue cheese or ranch dressing and standard celery and carrot sides. An extra sprinkle of sesame seeds helps out as well! 

These chicken wings actually keep fine in the fridge for a few days and reheat really well. While you could microwave them in a pinch, they will lose their texture. 

I recommend reheating them in a 350˚F oven for about 15 minutes and then if you want to really bring them back to life, toss them in a half-batch of the sauce made fresh. So good!