- 2 dozen chicken wings
- Lard as needed, about 4 pounds
- 200 grams yellow onions, diced
- 200 grams poblano peppers, diced
- 50 grams jalapeño, diced
- 10 grams cumin, ground
- 10 grams coriander, ground
- 10 grams caraway seeds, ground
- 40 grams olive oil
- 50 grams garlic
- 1 bunch parsley, washed and dried
- 1 bunch cilantro, washed and dried
- 1 bunch scallions, washed and dried
- 10 grams lemon zest
- 40 grams lime juice
- 100 grams extra virgin olive oil
- 4 ounces butter
- 3 cups sugar
- 8 large eggs
- 1 cup Meyer lemon juice
- 1 tablespoon salt
- 1 cup Greek yogurt
Preheat oven to 300°F. Place lard in a rondeau or large Dutch oven and melt lard on top of the stove over low heat. Add chicken wings and cover with parchment paper. Place in oven and bake until meat begins to pull away from the bone, approximately 6 hours.
For the harissa, in a sauté pan, caramelize yellow onions, peppers, jalapeño, cumin, coriander, caraway seeds and garlic. Allow to cool and place in a blender with the parsley, cilantro, scallions, zest, lime juice and olive oil. Season to taste and pass through a tamis.
For the yogurt, cream together butter and sugar. Add eggs, one at a time. Add lemon juice and salt. Mix over heat until correct consistency. Pour into clean bowl to cool. Mix in yogurt and chill.
To serve, remove wings from the fat and allow to cool down. Preheat deep fryer to 400°F and fry wings until golden brown and crispy, 3-4 minutes. Serve wings with harissa and yogurt alongside.