“Turkish tandoori” chicken wings

Try marinating your chicken wings with biber salcasi, a traditional Turkish red pepper paste made from red chilli peppers to add a rich, smoky and slightly spicy flavour. Scatter with sliced red onion and flat-leaf parsley to serve.

• serves

  4-6

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 2 kg chicken wings, separated at the joints (wing tips reserved for another purpose)
• 1 red onion, thinly sliced
• ¼ cup roughly chopped flat-leaf parsley

Marinade

• ¼ cup olive oil
• ¼ cup Turkish hot red pepper paste (biber salcasi)
• ¼ cup thick yoghurt
• 3 cloves garlic, grated
• 2 tsp ground cumin
• 2 tsp sumac
• 2 tsp Kashimiri chilli powder
• 1 tsp salt

Marinating time: 2 days

Instructions

1. Place the chicken wings in a large press-seal bag and add the marinade ingredients. Mix well and marinate for about 2 days.
2. Heat a chargrill pan or barbecue grill over medium-high heat and grill the wings for about 10 minutes, or until cooked through. Scatter with red onion and parsley.

 

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.