Turkish Chicken Wings
User Reviews
5
Turkish Chicken Wings
Description
The Turkish Chicken Wings recipe features a marinade made from yogurt, sumac, chili pepper, hot pepper paste, cumin, garlic paste, paprika, and olive oil. This marinade tenderizes the wings while infusing them with a complex flavor profile balancing heat, tang, and earthiness. The wings are arranged in a single layer on a wire rack above a baking tray to bake evenly at 180°C, first for 20 minutes, then basted and turned for another 20 minutes. This method yields wings with a juicy interior and flavorful, slightly crispy skin.
The mix of yogurt and aromatic spices delivers a sauce-like coating when baked, making these wings suitable to serve with steamed rice to soak up the flavorful juices. The recipe offers an effective balance of spices without overwhelming heat, making it approachable for many tastes.
Marinating the wings for at least one hour allows the flavors to develop fully, but an overnight soak is ideal for maximum taste and juiciness. Using a wire rack during baking avoids sogginess by letting fat drip away, raising the texture quality of the wings.
Ingredients
- 1 kg chicken wings
- 50 g yogurt
- 1 tsp sumac
- 1 tsp salt
- 1 tsp chilli pepper crushed
- 3 tbsp Hot pepper paste Biber Salçasi
- 1 cumin powder
- 2 tbsp olive oil
- 1 tbsp garlic paste
- 1 tsp paprika
Instructions
- In a bowl add the yoghurt, sumac, salt, crushed chillies, hot pepper paste, cumin powder, olive oil, garlic paste and paprika then mix all the ingredients together until well combined
- Add the chicken wings and coat the wings with the marinade evenly
- Set aside and allow to marinate for at least 1 hour, preferably overnight for best results as this will ensure maximum flavour and juicy chicken
- Place a single layer of the chicken wings on top of a baking tray with a wire rack
- Bake in a preheated oven at 180°C (350°F) or gas mark 6 for 20 minutes
- Baste with melted butter or oil then flip the wings over and bake for a further 20 minutes
- Pair with a bowl of steamed rice and enjoy!
Notes
- Marinate the chicken wings for at least one hour; overnight yields best flavor and tenderness.
- Use a wire rack for baking to ensure even cooking and crisp skin.
- Baste the wings with melted butter or oil halfway through baking to enhance moisture and flavor.
- Serve the wings with steamed rice to complement the spicy, tangy marinade.
- Nutritional information is provided as a courtesy and should not be considered exact.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Calories | 261kcal | 13% |
| Carbohydrates | 4g | 1% |
| Protein | 17g | 34% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 70mg | 23% |
| Sodium | 465mg | 19% |
| Potassium | 207mg | 4% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 285IU | 6% |
| Vitamin C | 4mg | 4% |
| Vitamin D | 0.1µg | 1% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
