Grilled Moroccan Spiced Wings with Harissa Glaze

​This is a bit of mash-up I pieced together from two different recipes, inspired by the Moroccan and Turkish neighborhood of Amsterdam in which I live (Indischebuurt).  The dry rub I took from ingredients for a Moroccan Lentil Soup (modified for dry rub) and the glaze is borrowed from a roasted carrot recipe.  And if you want to really round out the North African inspired BBQ, try pairing it with this delicious carrot and chickpea salad.

​Moroccan Spice Dry Rub:

• 12 chicken wings, drumsticks, or legs
• 1 Tbsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground ginger
• ½ tsp ground cinnamon
• ½ tsp smoked paprika
• ½ tsp turmeric
• 1 tsp chilli flakes
• 1 Tbsp onion powder
• 1 tsp garlic powder
• some black pepper
• Optional: 1 tsp tomato powder
• Optional: pinch of saffron

Harissa Maple Glaze:

• 1 clove garlic- pressed or finely chopped
• ¼ cup olive oil
• ¼ cup pure maple syrup
• 1 tablespoon harissa paste (more or less depending on the spiciness of the brand)
• 2 teaspoons cumin seeds
• black pepper
• ​juice from ½ a large lemon

Instructions:

1. ​Mix all dry rub ingredients in a medium bowl.
2. Mix all glaze ingredients in a 2 cup measuring cup.
3. One at a time put wings into bowl of dry rub, rolling around to thoroughly coat each piece.
4. Put wings on the grill over medium heat, with lid closed, Turn them several time to ensure even cooking of spices and meat.  Do not let the flames burn them as the spices will turn to charcoal and ruin the flavor.
5. A couple minutes before the wings are ready to take off of the grill, lightly brush or spoon on the glaze over the wings. Immediately flip and glaze the other side.  Close the lid of the grill and allow glaze to caramelize.  Repeat if desired, or brush one last time just before taking off.
6. Eat dat!