Turkish grilled chicken wings
Middle Eats · ♥ 1.7K likes · 47.9K views · 6 min video
Read about wings in the BrightCulinary Book
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Ingredients
Method
Techniques
- 50 g yoghurt
- 50 g red pepper paste
In a mixing bowl combine the yoghurt and the red pepper paste.
- 4½ tsp sumac
- 2 tsp pul biber
- 2 tsp salt
- 1½ tsp black pepper
- 1½ tsp oregano
Add the sumac, pul biber, salt, black pepper and oregano.
- ½ tsp MSG
- 3 cloves garlic
- 20 ml olive oil
Add the MSG, the minced garlic and the olive oil and whisk thoroughly to a paste.
- 1½ kg chicken wings
Toss the wings in a bowl with all of the rub and massage it in by hand; cook straight away or leave a few hours or overnight for more flavour.
Slide 7 to 8 wings onto each flat or square skewer, threading as close to the bone as possible so the flats stay flat.
Skewering the wings
Fill a charcoal grill with hot coals and wait for the flames to disappear and the coals to ash over white but still hot.
Grill 8 to 10 minutes, rotating often and managing the heat, using a spray bottle of water on any small fires.
When almost cooked, slice into the wings on both sides to release trapped liquid, then cook a further 30 seconds on each side.