Smoked Harissa Chicken Wings on the Pellet Joe

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

Instructions

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.  

   Ingredients

   • 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.

4.  

   Ingredients

   • 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.

10.  

    Ingredients

    • 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.