Canola oil, for frying
2 lbs. chicken wings, separated into 2 pieces
8 oz. jarred or homemade harissa
4 tbsp. unsalted butter
Zest and juice of 1 lemon
Yogurt and mint dipping sauce, for serving
Heat oven to 200˚. Pour oil into a 6-qt. Dutch oven to a depth of 2" and heat over medium-high heat until a deep-fry thermometer registers 400˚. Working in two batches, add chicken wings to oil and cook, stirring occasionally, until golden brown and crisp, 10–12 minutes. Using a slotted spoon, transfer wings to a wire rack set over a rimmed baking sheet and transfer to oven.
Meanwhile, put harissa, butter, zest, and juice into a medium heat-proof bowl. Set bowl over a pot of boiling water until butter is melted and sauce is hot, whisking to combine. Transfer chicken wings to the bowl and toss to combine. Serve with yogurt and mint dipping sauce.