This Harissa Honey Chicken (Air Fryer or Oven) is made with bone in chicken, harissa paste, honey, garlic, ginger and is baked to perfection.
If your craving some chicken to bite off the bone, then you need to make this. This is a perfect combination of spicy, savory and sweet and great for any weeknight recipe. This is one of the easiest recipes, especially if you are feeding a family. Not only is it tasty, it is also super healthy. This is an easy weeknight meal and fuss-free. I love to serve them with some Air Fried Bok Choy on the side. This dish will become a part of your regular meals, all it takes it one time, and you’ll be hooked.
- Bone-in Chicken
- Harissa Paste
See recipe card for Harissa Honey Chicken (Air Fryer or Oven) quantities.
In a large bowl, mix the harissa, honey, ginger, and garlic and whisk together. Add the chicken inside the bowl and mix until coated. Please the chicken in the refrigerator and marinate for 4-6 hours.
Take the chicken out of the refrigerator until the chicken reaches room temperature.
For Oven: Preheat the oven to 400°F. Line a baking sheet with parchment paper and spray with nonstick cooking spray. Add the chicken onto the prepared baking sheet and bake in the oven for 45-50 minutes, flipping once halfway.
For Air Fryer: Preheat air fryer to 400°F. Air Fry for 20 minutes, flipping once halfway.
Chicken: The chicken can be either wings, drumsticks, or thighs, as long as they are bone-in. Cooking time is the same for each piece.
Ginger: I love using fresh ginger for this recipe and can be found close to the garlic at your local grocery store.
Honey: You can either use honey, brown sugar or maple syrup.
Garlic: For best quality, use fresh garlic. You can opt to using garlic from the jar.
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - add chili pepper flakes in the harissa for extra spice.
- Deluxe - Serve with fries or chips.
Check out this Cauliflower Wings Air Fryer.
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!
This will be good in the refrigerator for 2-3 days.
This chicken can be frozen for up to three months.
Broil an extra 3 minutes at the end of baking for extra crispy skin.Print
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove