LINDSEY BARUCH: Lemon & Harissa Chicken Wings

‘This is a fun way to serve wings, because the sauce has different flavors from a classic Buffalo sauce—and there is an option for both grilling and baking,’ says the author of the upcoming cookbook Something Delicious, out Sept. 30.

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‘The wings get crispy and are tossed in the Meyer lemon and harissa glaze, which adds crunch, tenderness and saucy goodness’

1½ lbs. chicken wings (drumettes and flats), patted dry

1 Tbsp. extra-virgin olive oil

1¼ tsp. kosher salt, divided

½ tsp., plus ⅛ tsp. black pepper, divided

1 Tbsp. harissa paste

1½ tsp. grated Meyer lemon zest plus 1 Tbsp. fresh juice (from 1 lemon)

1 tsp. honey

2 Tbsp. unsalted butter

1. If baking, preheat oven to 425° with racks in top third and lower third positions. Line a large rimmed baking sheet with parchment paper.