Turkish · Dinner
Anatolian Oven-Roasted Chicken Wings
Tavuk Kanat Firin
Anatolian oven-baked chicken wings rubbed with pul biber, cumin, and oregano, roasted with potato wedges in a one-pan tray, served with garlic-yogurt sauce, lemon, and parsley for a fast weeknight dinner.
$
10 minsPrep
40 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
520Calories
38gProtein
22gFat
28gCarbs
4gSugar
3gFiber
780mgSodium
85mgChol
Goes well with
Spanish AlbarinoSpanish Albarino — A refreshing pairing...
local
Bomonti FiltresizBomonti Filtresiz — A refreshing pairing...
international
Instructions
1
Prep
Heat oven to 220°C. Pat 640g chicken wings dry. Cut 600g potatoes into 2cm wedges. Toss wings with tomato paste, pul biber, cumin, oregano, turmeric, 1.5 tsp salt, pepper, and 20ml olive oil. Toss potatoes with remaining 20ml oil and 1.5 tsp salt. Mince 2 garlic cloves for sauce.
2
Roast
Spread wings and potatoes on two wide trays in a single layer with space between pieces (or use one extra-large tray). Roast at 220°C for 20 minutes until wing edges brown and skin starts to crisp.
3
Roast
Turn wings and toss potatoes. Return to 220°C oven for 18 minutes more until wings are deeply caramelized and crisp and potatoes are golden and fork-tender at the centre.
4
Build
Off the heat, whisk 240g yogurt with minced garlic, 0.5 tsp salt, and 1 tsp dried mint in a small bowl until smooth. Leave at room temperature.
5
Plate
Lift tray(s) onto a trivet. Divide wings and potatoes between two warm plates, dollop garlic-mint yogurt to one side of each, scatter parsley generously, finish each with a squeeze of lemon.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 640g (22.6 oz) chicken wings
- 600g (21.2 oz) waxy potatoes
- 2 tbsp tomato paste
- 2 tsp pul biber Aleppo flakes
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp ground turmeric
- 3 tsp fine sea salt
- 1 tsp ground black pepper
- 40ml (2.7 tbsp) extra-virgin olive oil
- 240g (8.5 oz) plain whole-milk yogurt
- 2 garlic cloves
- 1 tsp dried mint
- 20g (small handful) flat-leaf parsley
- 1 lemon