Turkish Wings: Your New Grilling Addiction
Recipe Overview
Overview
These Turkish Wings are a must-try for anyone who loves bold flavors and grilled meats. The marinade, made with yogurt and red pepper paste, infuses the chicken with a savory richness that is hard to resist. The addition of spices like sumac and oregano elevates the flavor profile, making each bite a delightful experience.
Cooking these wings on a charcoal grill adds a smoky depth that you simply can’t replicate in an oven. The process of marinating not only enhances the taste but also ensures that the wings remain juicy and tender. If you have the time, letting them sit overnight will yield even better results.
Pairing these wings with bulgur pilaf creates a satisfying meal that is perfect for summer barbecues or casual dinners. The pilaf, with its fragrant spices and soft texture, complements the crispy wings beautifully. Whether you’re serving them at a gathering or enjoying them on a weeknight, these Turkish Wings are sure to impress.
Recipe Details
Steps & Tips
In a mixing bowl, add 50 g of yogurt, 50 g of red pepper paste, 50 g of tomato paste, 2 tsp of hot paprika, 4.5 tsp of sumac, 2 tsp of Aleppo pepper flakes, 2 tsp of salt, 1.5 tsp of black pepper, 1.5 tsp of oregano, 3 minced cloves of garlic, and 20 ml of olive oil.
Tip: Adding half a teaspoon of MSG can enhance flavor, but it's optional.
Whisk the ingredients together until a smooth paste forms.
Add 1.5 kg of skin-on chicken wings to the bowl and massage the wet rub into the wings.
Let the wings sit for a few hours or overnight for maximum flavor.
Tip: Letting the wings marinate for a few hours or overnight maximizes flavor.
In a stainless steel pot on medium-high heat, add 20 ml of vegetable oil.
Add one medium onion, diced, and sauté for 5 to 6 minutes until softened.
Add one sliced red Capia pepper, one sliced mild green chili, and one minced clove of garlic.
Add 10 g of red pepper paste and 10 g of tomato paste, then mix.
Sauté for about 4 minutes until the peppers soften and the paste sticks to the pot.
Season with 1.5 tsp of salt, 2 tsp of dried mint, 3/4 tsp of black pepper, and 1/2 tsp of Aleppo pepper flakes.
Add 120 g of crushed or grated tomatoes and mix well.
Add 270 g of bulgur to the pot.
Tip: Look for packets labeled 'pavic bulgar' or 'extra coarse bulgar' for the best results.
Add 20 g of butter and 500 ml of hot water.
Tip: For extra soft and sticky bulgar, add an additional 100 ml of boiling water.
Bring to a simmer, then cover with a tight-fitting lid and cook for 15 minutes.
After 15 minutes, place a paper towel on top of the pot and cover with the lid for 10 minutes.
Tip: Using a paper towel under the lid during the final steam helps absorb excess moisture.
Fluff the bulgur with a fork.
Load the marinated wings onto skewers, threading them close to the bone.
Tip: Use a spray bottle filled with water to manage small fires on the grill.
Slice into the wings on both sides to release trapped liquid, then cook for an additional 30 seconds on each side.
Tip: As long as you avoid burning them, the wings will taste incredible.
Fill a charcoal grill with hot coals and wait for the flames to disappear.
Plate the wings with bulgur, a yogurt dip, and a simple salad.
Add the skewers to the grill and cook for 8 to 10 minutes, rotating often.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
Got a Recipe Question? Ask Away!
Interesting Tidbits
- •Turkish red pepper paste is a key ingredient that adds depth and flavor to the wings.
- •Marinating chicken wings overnight enhances their flavor and tenderness.
- •Bulgur pilaf is a traditional side dish that complements grilled meats well.
- •Using a charcoal grill gives the wings a distinct smoky flavor that enhances their taste.
