Turkish style fried chicken wings recipe with a pomegranate glaze

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more budget-friendly.

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Crushed crackers provide a similar crunch.

chicken

💰Cheaper: turkey

Turkey is a leaner and often cheaper alternative.

Start by flavoring the iron with salted yogurt drink, Shawarma spice blend, mustard powder, ground coriander, chili powder, garlic powder, sumac, and a pinch of salt.

Take chicken wings, nip off the tips, and cut them in half.

Place the chicken wings into a semi-deep tray and pour the flavored iron mix over them to marinate.

Cover the tray and leave it in the fridge, preferably overnight.

In a bowl, combine 250 grams of corn flour, 50 grams of rice flour, and all the spices from the original iron mix.

After marinating, toss the chicken wings through the flour mix and place them on a tray.

Leave the wings for a couple of minutes to allow the flour to absorb the iron mix.

For the glaze, add about two tablespoons of Shawarma paste and some oil into a pan and heat it on the stove.

Add two tablespoons of pomegranate molasses, a dash of ribeye vinegar, and about two tablespoons of sugar to the pan.

Cook the glaze on the stove until it becomes nice and sticky.

Fry the chicken wings at 160°C for about six minutes and check the core temperature.

Remove the chicken wings from the fryer and coat them in the glaze.

Top the glazed wings with Turkish smoked pepper, red chili, and spring onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens