Grilled Turkish Chicken Wings (Kanat)

Howdy ya’ll!

Today I’ll be sharing with you this delicious Middle-Eastern recipe of the classic Chicken Wings; “Grilled Turkish Chicken Wings”! And they taste as good as they sound!

Paired simply with rice, onions seasoned with paprika, coleslaw – this dish is an absolute barnstormer! Especially if the chicken was just freshly grilled and hot, mama mia!

After grilling, the wings weren’t the ultra crisp, crackling wings that we are often used to; however they more than made up for in terms of flavor. These wings had a deep, layered complexity accompanied by a pleasing heat with undercurrents of sweet, smoky, and tangy that was wholly unique and characteristically Turkish.

So without further ado, I present to you:

Look no further! This IS the recipe to cook and share with your friends and loved ones this coming Christmas!!

Ingredients

• 3 tablespoons extra virgin olive oil
• 2 tablespoons Turkish hot red pepper paste (biber salcasi)
• 2 tablespoons Greek yogurt
• 2 teaspoons minced garlic
• 1 teaspoon cumin
• 1/2 teaspoon sumac
• 1/2 teaspoon Urfa pepper flakes
• 2 teaspoons Kosher salt
• 3 pounds chicken wings, cut into drumettes and flats

 

Procedure

1. In a small bowl, whisk together oil, hot red pepper paste, yogurt, garlic, cumin, sumac, pepper flakes, and salt. Place wings in a large Ziploc bag, pour in marinade, and seal bag, removing as much air as possible. Place bag in refrigerator and marinate overnight. 
2. Thread wings onto skewers using either wide, flat skewers, or two normal width skewers so wings don’t rotate. 
3. Light a chimney 2/3 full of charcoal. While charcoal is lighting, place two bricks on the charcoal grate, situated so the space between them is 2-3 inches shorter than the length of your skewers. When all the charcoal is lit and covered with gray ash, pour out into a single layer between the two bricks. Place skewers on bricks so wings are directly over the coals. Cook until wings begin to develop light charring, 7-10 minutes, flip skewers and cook until second side develops additional light charring, about 5 minutes more. Transfer to a platter, let rest for 5 minutes, then serve immediately with rice or on its own. Repeat with remaining skewers.

 

NOTE:
– For true authenticity, this recipe demands for usage of specific Turkish spices as well as proper grilling methods; otherwise you might not get that deep-layered, complex tasting wings the recipe produces. However that does not mean the wings will come out tasting bad; it’ll still taste pretty good!
SO happy cooking and I hope you enjoy this recipe as much as I do!

 

With plenty of love from Turkey,

Glen:D