- Heat oven grill to medium. Place the black garlic cloves in a mortar and pound to a paste with a pestle. Add the harissa paste and pound to combine.
- Place the chicken wings in a large bowl and season generously with sea salt and freshly-ground black pepper.
- Add the black garlic-harissa paste and massage it into the chicken, ensuring that the pieces are evenly coated. Let sit at least 15 minutes, or preferably, cover and let sit in the fridge for a couple of hours.
- Line a large baking tray with foil. Arrange the wings in a single layer, skin-side down. Roast for 10 minutes on the top rack of your oven. Flip the wings and return the tray to the oven for a further 10 minutes.