Aegean Grilled Chicken Wings — Tavuk Izgara Kanat
Aegean grilled chicken wings marinated in yogurt, garlic, and pepper paste, charred over high heat and plated with bulgur pilaf, ezme relish, and lavash for a three-component grill.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat wings dry. Toss with yogurt, biber salcasi, grated garlic, pul biber, cumin, pepper, and half the salt; rest 10 minutes. Finely dice tomato, capsicum, and red onion. Chop parsley. Measure bulgur, tomato paste, butter, and hot water.
Saute
Melt butter in a saucepan over medium 30 seconds. Stir in tomato paste 30 seconds until darkened, add bulgur and toast 1 minute. Pour in hot water with remaining salt, cover, and cook over low 15 minutes until tender and liquid absorbs.
Build
Off the heat 2 minutes, stir diced tomato, capsicum, red onion, half the parsley, pomegranate molasses, olive oil, sumac, and a pinch of salt together for ezme until juices loosen and flavours meld.
Grill
Heat a grill pan over high 4 minutes until smoking hot. Grill wings in batches if needed 6 minutes per side, turning twice, 12 minutes total, until skin is deeply charred and meat pulls cleanly from bone.
Crisp and plate
Warm lavash on the grill 20 seconds per side until pliable. Lay lavash on plates, spoon bulgur alongside, pile wings across, dollop ezme on the side, scatter remaining parsley, and finish with a lemon wedge per person.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.