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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.