Place chicken in a container and pour marinade over. Rub marinade into meat, cover and place in the fridge for 45-60 minutes. Flip wings over one time during marinade.
Arrange chicken wings on a sheet pan and bake for 25 minutes.
While wings are baking, blister the peppers. In a large cast iron skillet over medium heat, add a drizzle of olive oil. Once hot, add peppers, turning until blistered all over. As they finish cooking, remove from the skillet. Place in a bowl, top with a pinch of salt and toss. Set aside.
Mix together honey, harissa and water.
Remove chicken wings from oven and place them in a hot cast iron skillet, over medium heat. Let the skin get brown and crispy on both sides.
Add shishito peppers and honey harissa mixture to the skillet. The water will steam off, so stir well until all wings and peppers are coated and sauce has thickened and gotten sticky.
Remove from heat and serve.
Harissa is a spicy chili paste that is used in foods from North Africa to the Middle East. It's spicy and smoky. You can find it in grocery stores and online. If you don't have any, use another type of chili paste or hot sauce.
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