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

Prep Time: 15 minutes

Cook Time: 15 minutes

Method

1. 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.
2. Season the wings with salt and pepper and set aside.
3. 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!
4. 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.
5. 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.
6. 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.
7. 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.