Turkish Chicken Wings
Turkish Chicken Wings
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Serves: 6
Ingredients
- 1.5kg (3 lbs) chicken wings
- 2 tbsp melted ghee or butter
Marinade
- 2 tsp freshly ground black pepper
- 2 tsp salt
- 1 tbsp smoked paprika
- 1 tbsp Aleppo Chilli powder
- 1 tbsp urfa biber (or additional Aleppo Chilli powder)
- 1 tsp ground cumin
- 3 tbsp red pepper paste
- 85ml (⅓ cup) olive oil
- 1 tbsp pomegranate molasses
- 2 tbsp Greek yogurt
- 4 cloves garlic, minced
To Finish
- 3 tbsp flat leaf parsley, finely chopped
- Flaky salt
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Prep Time: 15 minutes
Cook Time: 15 minutes
Method
- Place the chicken wings on a cutting board. Chicken wings have two joints and you want to slice through those joints to separate them. The wing tips can be used in a stock if you like as you really only need the two meaty bits for this recipe.
- Season the wings with salt and pepper and set aside.
- Place the ingredients for the marinade in a bowl and whisk until smooth. Add the chicken wings and mix well to coat with the marinade. Allow to marinate for at least 30 minutes or overnight - the longer the better!
- When you’re ready to cook, skewer the wings tightly on the skewers and secure them in place with half a potato wrapped in foil at the end of each skewer.
- Light the Doori and get it flaming hot. We usually cook these wings at about 300°C/600°F but lower temperatures will also work, it will just take longer to cook through. The higher heat also gives the chicken a good char.
- Cook the chicken for about 10 minutes, or until cooked through, and be sure to baste with the melted butter or ghee. As the butter/ghee drips into the coals, it will get really smoky, adding to the flavour.
- Transfer the chicken to a clean work surface and remove from the skewers. Sprinkle with a little flaky salt if you like and serve garnished with chopped parsley.