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Maple and Harissa Chicken Wings with Tabbouleh on a serving platter

Maple and Harissa Chicken Wings with Tabbouleh

A delightful fusion of sweet and smoky chicken wings paired with a bright, herb-packed tabbouleh salad, perfect for casual gatherings or family dinners.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 5 servings
Course: Appetizer, Main Course
Cuisine: Fusion, Middle Eastern
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Chicken Wings
  • 1.5 kg chicken wings, tips removed Look for evenly sized wings to ensure even cooking.
  • 1/3 cup maple syrup Use 100 percent pure maple syrup for best flavor.
  • 4 cloves garlic, crushed Fresh crushed garlic is preferred for better flavor.
  • 2 tablespoons harissa Adjust quantity for desired spice level.
  • 1 large pinch salt
For the Tabbouleh
  • 1/2 cup burghul (or couscous) Fine burghul is traditional; couscous can be used as a gluten-free option.
  • 2 cups nasturtium leaves (or rocket) Fresh leaves add brightness.
  • 250 g cherry tomatoes, chopped
  • 2 springs spring onions (bulb attached), thinly sliced
  • 1 Lebanese cucumber sliced
  • 1 bunch fresh mint, leaves picked
  • 1 bunch fresh coriander, leaves picked
  • 1 bunch flat-leaf parsley, leaves picked
  • 2 teaspoons sumac Adds a citrusy tang.
  • 1/4 cup extra virgin olive oil

Method
 

Preparation
  1. Place burghul in a bowl and cover with 1/2 cup (125ml) boiling water. Cover with plastic wrap and set aside until water is absorbed, then fluff with a fork.
  2. Preheat oven to 220C. In a bowl, combine maple syrup, three-quarters of the garlic, 1 tablespoon harissa, and a large pinch of salt.
  3. Toss wings in the mixture, and arrange in a single layer on a paper-lined baking tray.
Cooking
  1. Bake for 45 minutes, turning once, or until caramelised and golden. Toss with remaining 1 tablespoon harissa.
  2. Meanwhile, to make the tabbouleh, combine herbs, leaves, tomato, spring onion, cucumber, and burghul in a bowl.
  3. Whisk sumac, lemon juice, oil, and remaining garlic in a bowl and season. Add dressing to tabbouleh and toss to coat. Serve with the caramelised wings.

Notes

Pat wings dry before tossing in the maple mixture to ensure crispiness. For checking doneness, use an instant-read thermometer at 74C.