Serves 6
90 min
Grilled Turkish-Style Chicken Wings
Recipe GLPRc404bea8134671
Smoky and vibrant chicken wings marinated in a fiery Turkish red pepper paste infused with pomegranate molasses, garlic, and warm spices. Grilled until charred and caramelized, these wings deliver bold Middle Eastern flavors with a perfect balance of heat, tanginess, and herbaceous freshness.
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Ingredients
1 cup (260g) Turkish hot pepper paste
½ cup (120ml) extra-virgin olive oil
½ cup (35g) fresh parsley leaves, finely chopped
4 medium cloves (20g) garlic cloves, minced
1 tablespoon (15ml) pomegranate molasses
1 tablespoon (12g) kosher salt
2 teaspoons (4g) isot pepper, optional
1 teaspoon (2g) ground cumin seed
1 teaspoon (2g) paprika
3 pounds (1.4kg) chicken wings, cut at joints with wingtips discarded
Directions
In a large bowl, combine the Turkish hot pepper paste, extra-virgin olive oil, minced garlic, pomegranate molasses, kosher salt, cumin, paprika, and isot pepper if using. Stir until you have a smooth, well-blended marinade.
Add the chicken wings to the bowl and toss thoroughly until every piece is well coated with the marinade. Cover and refrigerate for at least 1 hour, preferably 2–4 hours, to allow the flavors to infuse.
Preheat your grill to medium-high heat (around 400–425°F). Oil the grill grates well to prevent sticking.
Remove the wings from the refrigerator and allow them to sit at room temperature for 10 minutes. Transfer the wings to the grill, reserving any remaining marinade.
Grill the wings for 20–25 minutes, turning every 4–5 minutes and basting with the reserved marinade, until the internal temperature reaches 165°F at the thickest part (measured without touching bone), and the skin is charred and caramelized.
Transfer the grilled wings to a serving platter and sprinkle generously with the fresh chopped parsley. Serve immediately while hot.
