Chef Shack Harissa Wings, Oven Frites & Crisp Salad

DONUT HOLES INCLUDED! Tender & tangy harissa braised chicken wings with crispy oven frites, a crisp green salad and some tender, sweet donut holes, on us.

Difficulty: Medium

Time: 50-60 min

FREE DONUT HOLES! These harissa wings pack a lot of punch when it comes to flavor! A little tangy, a little spicy and definetly meaty! These wings will become a staple at your home as they have at ours! The food truck pioneers at Chef Shack have crafted this recipe for us to enjoy with friends, family and donut holes! These female chefs are an inspiration to true, locally inspired dishes that bring the best to the table with simple and easy recipes! Enjoy these wings with a cold one, some friends and their famous donuts, on us.

This recipe was designed by local chef:

Carrie & Lisa- Chef Shack, Minneapolis, MN.

Carrie and Lisa of Chef Shack food trucks and restaurants are 2017 James Beard nominee semi finalists for “Best Chef Midwest”. These well traveled chefs have cuisine focused studies in France, Spain, Asia, India, South American and New York City. Both cooking with Michelin starred chefs such as Daniel Humm, Jean Georges, Gray Kunz. Later coming back to the midwest where they are known as the “Godmothers of food trucks in the North” with their iconic red trucks. Carrie and Lisa focus on crafting memorable flavor experiences and being champions and mentors to all Women in Hospitality. Carrie and Lisa love a good adventurous trip abroad, a simple recipe and sharing their meals with their costumers!

Ingredients

Apple cider vinegar

Russet potato

Garlic

Harissa paste

Cumin

Chicken Broth Base

Classic Duo Greens

Parchment paper

Chicken wings

Greek yogurt

Featured Ingredient Partners:

classic duo greens: Urban Organics

Harissa: Caldo Foods - St. Paul, MN

Potatoes: Hugh's Garden

Marinate Is the process of soaking foods in a seasoned, often acidic, liquid before cooking. It was derived from the brining process.

Roast To cook food with dry heat in an oven or over a fire.

Garnish To add decorative or savory touches to food.

Large baking dish

Baking sheet

Medium mixing bowl

Step 1: MARINATE WINGS

Read through the entire recipe before getting started. Remove chicken wings from package; rinse and pat dry. Smash garlic cloves; then, rough chop. Place yogurt, harissa, cumin, 1 Tbsp. apple cider vinegar and a pinch of salt and pepper in a large baking dish. Mix until fully incorporated. Add chicken wings and toss until wings are fully coated. If making ahead: cover with parshment paper and aluminum foil (parshment first, aluminum on top) and refrigirate for 2-3 hours. Otherwise cover with parshment paper and aluminum foil (parshment first, aluminum on top), refrigirate and marinate for 30-35 min.

Step 2: PREP POTATOES

When chicken wings have 15 min left begin preping the potatoes. Preheat oven to 400ºF. Cut potatoes in half; then, cut into 1" wedges to form frites. Toss potatoes with 2 Tbsp. oil and a pinch of salt and pepper until incorporated. Place potatoes on baking sheet spreading out to allow space between wedges and direct contact with the baking sheet.

Step 3: BAKE POTATOES

Add potato wedges to oven and roast 30-35 min until tender on the inside and brown on the sides. While potatoes are cooking begin cooking the wings (Step #4).

Step 4: SEAR CHICKEN WINGS

Dissolve vegetable broth base in ¾ cup of warm water. Heat 1 Tbsp. oil in medium sauté pan over medium heat. Remove cover from wings. Carefully remove wings from marinade and transfer to pan. Sear 5-7 min until lightly colored and aromatic. Return to baking dish, add chicken broth and move wings around gently to distribute. Cover again and bake for 20-25 min until fully cooked and tender. While wings are baking begin tossing the salad (Step #5) USDA recommends cooking chicken to an internal temperature of 165ºF.

Step 5: TOSS SALAD

Place remaining apple cider vinegar, 2 Tbsp. oil and a pinch of salt and pepper in a medium mixing bowl. Mix until incorporated. When wings have 5 min left, add greens and toss until coated.

Step 6: PLATE YOUR DISH

Divide frites between two plates. Place 4 chicken wings on each plate with plenty of sauce and garnish with greens. Enjoy! Donuts: turn oven off and warm donut holes in remaining heat for 3-4 min until toasted and warm.

Step 7: PLATE YOUR DISH

Divide frites between two plates. Place 4 chicken wings on each plate with plenty of sauce and garnish with greens. Enjoy! Donuts: turn oven off and warm donut holes in remaining heat for 3-4 min until toasted and warm.