This smoky red chili paste from Tunisia is more about flavor than heat. It’s widely available in small cans and tubes. Instead of tossing the wings in the melted butter, you can also blend softened butter with the harissa and let guests dip their own wings into a dish of the spicy sauce. Makes 6-8 servings
Joint two pounds of chicken wings and lay them on a foil-lined rimmed baking sheet. Sprinkle generously with salt and pepper. Roast at 400 degrees, turning once, for 35 to 40 minutes, until the wings are crispy and golden.
In a large bowl, melt 6 tablespoons softened butter and blend with 3 tablespoons harissa. Lift the hot wings from the baking sheet into the bowl with tongs, and toss well with the harissa butter to coat. Serve warm, with lots of napkins.