When I first tried Giada’s Mediterranean Chile Chicken Wings, it was love at first bite. The combination of spicy harissa, tangy vinegar, and sweet sugar creates a glaze so good you’ll want to lick your fingers clean.

These wings are baked until perfectly crispy, then finished under the broiler for an extra caramelized crunch. Whether you’re whipping these up for a summer barbecue or a cozy winter gathering, they’re a guaranteed hit.

Serve them with fresh veggies on the side or your favorite dipping sauce for an easy, crowd-pleasing meal. Don’t forget—they taste even better the next day, so feel free to make them ahead!

Recipe Ingredients

• ⅓ cup of sugar
• ⅓ cup of sherry vinegar
• ⅓ cup of harissa paste
• 1 pound of chicken wings, tips removed and wings split
• Vegetable oil cooking spray

How To Make Giada Mediterranean Chile Chicken Wings

1. Prepare the Glaze: Combine the sugar and sherry vinegar in a small saucepan over medium-high heat, stirring until the sugar dissolves completely. Reduce the heat to medium and let it simmer for about 5 minutes until the mixture thickens slightly. Stir in the harissa paste, then remove the pan from the heat and let the glaze cool completely.
2. Marinate the Wings: Place the chicken wings in a resealable plastic bag, pour in three-quarters of the cooled glaze, and seal the bag. Gently turn the bag several times to ensure the wings are evenly coated. Refrigerate the wings in the bag and the reserved glaze in a separate container for 2 to 4 hours to allow the flavors to develop.
3. Preheat the Oven: Set your oven to 400°F and prepare a small, rimmed baking sheet by spraying it with vegetable oil cooking spray.
4. Arrange the Wings: Pour the contents of the bag, including the marinade, onto the prepared baking sheet. Spread the wings out evenly, ensuring they don’t touch each other for proper roasting.
5. Bake the Wings: Bake the wings for 25 to 30 minutes, turning them over halfway through the cooking time (after about 12 to 15 minutes). They’re ready when the skin is browned and crispy, and the meat is cooked through.
6. Add the Reserved Glaze: Remove the wings from the oven and brush them generously with the reserved glaze for extra flavor.
7. Crisp Under the Broiler: Preheat your broiler to high and place the baking sheet under it. Broil the wings for 3 minutes, watching closely to prevent burning, until the skin becomes extra crispy and the glaze turns sticky and caramelized.
8. Serve and Enjoy: Serve the wings warm and savor the bold, spicy, and tangy Mediterranean flavors with every bite.

Recipe Tips

• Marinate for maximum flavor: Let the chicken wings marinate for at least 2 hours, but for an even richer flavor, try marinating overnight in the fridge.
• Adjust spice levels: If you prefer milder wings, reduce the harissa by half or substitute with a smoky paprika paste for a less spicy but flavorful glaze.
• Use fresh chicken: Opt for fresh chicken wings rather than frozen for better texture and more even cooking. If using frozen, make sure they are completely thawed and patted dry.
• Make it grill-friendly: These wings taste amazing on the grill. Preheat to medium heat, cook for 20-25 minutes, and brush with the reserved glaze during the last few minutes.

Recipe FAQs and Variations

Check out More Giada Appetizer Recipes:

• Giada Sautéed Shrimp Cocktail
• Giada Hot Italian Sausage–Stuffed Dates
• Giada Roasted Mushroom and Kale Pizzette