Turkish Wings: Your New Grilling Addiction

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a healthier fat profile.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Cilantro provides a different flavor profile.

chicken wings

🥗Healthier: chicken breast

💰Cheaper: chicken thighs

Breast is leaner, thighs are often less expensive.

In a mixing bowl, add 50 g of yogurt and 50 g of red pepper paste.

If red pepper paste is unavailable, use 50 g of tomato paste and 2 teaspoons of hot paprika.

Add 4 and 1/2 tablespoons of sumac, 2 teaspoons of pul biber or Aleppo pepper flakes, and 2 tablespoons of salt.

Follow with 1 and 1/2 teaspoons of black pepper and 1 and 1/2 teaspoons of Turkish or Greek oregano.

Optionally add 1/2 teaspoon of MSG.

Add 3 minced cloves of garlic and 20 ml of olive oil, then mix thoroughly to form a paste.

Add 1 and 1/2 kg of chicken wings to the bowl and massage the paste into the wings.

Let the wings marinate for a few hours or overnight for maximum flavor.

Prepare a charcoal grill and fill it with hot coals, waiting for the flames to disappear and the coals to ash over.

Thread 7 to 8 wings onto skewers, placing them close to the bone.

Cook the skewers on the grill for 8 to 10 minutes, rotating often and managing the heat.

Use a spray bottle filled with water to extinguish any 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.

Serve the wings with bulgur pilaf, yogurt dip, and a simple salad.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens