Turkish Grilled Chicken Wings with Bulgur Pilaf
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Authentic Turkish-style grilled chicken wings with a savory yogurt and pepper paste rub, served alongside a flavorful bulgur pilaf. Perfect for recreating the taste of Turkish kebab shops at home.
00:35:00 total
Serves 4
medium
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Ingredients
- yogurt - 50 g (for wing wet rub)
- red pepper paste - 50 g (for wing wet rub; can substitute with tomato paste and paprika)
- tomato paste - 50 g (substitute for red pepper paste if needed)
- hot paprika - 2 tsp (use with tomato paste substitute)
- sumac - 4.5 tsp (for wing wet rub)
- pul biber (Aleppo pepper flakes) - 2 tsp (for wing wet rub)
- salt - 2 tsp (for wing wet rub)
- black pepper - 1.5 tsp (for wing wet rub)
- Turkish or Greek oregano - 1.5 tsp (for wing wet rub)
- MSG - 0.5 tsp (optional for wing wet rub)
- garlic cloves - 3 cloves (minced, for wing wet rub)
- olive oil - 20 ml (for wing wet rub)
- chicken wings - 1.5 kg (skin-on drums and flats)
- vegetable oil - 20 ml (for bulgur pilaf)
- onion - 1 medium (medium, diced 0.5 cm, for bulgur pilaf)
- kapya pepper - 1 (thinly sliced; substitute with 1/2 red bell pepper if unavailable)
- mild green chili - 1 (thinly sliced, for bulgur pilaf)
- garlic clove - 1 clove (minced, for bulgur pilaf)
- tomato paste - 10 g (for bulgur pilaf)
- red pepper paste - 10 g (for bulgur pilaf)
- salt - 1.5 tsp (for bulgur pilaf)
- dried mint - 2 tsp (dry fried, for bulgur pilaf)
- black pepper - 0.75 tsp (for bulgur pilaf)
- pul biber (Aleppo pepper flakes) - 0.5 tsp (for bulgur pilaf)
- crushed or grated tomatoes - 120 g (canned or fresh, for bulgur pilaf)
- bulgur wheat - 270 g (extra coarse, do not wash)
- butter - 20 g (for bulgur pilaf)
- hot water - 500 ml (for bulgur pilaf; add 100 ml more for softer grains)
Instructions
- Prepare Wing Wet Rub: In a mixing bowl, combine yogurt, red pepper paste (or tomato paste with paprika), sumac, pul biber, salt, black pepper, oregano, optional MSG, minced garlic, and olive oil. Whisk thoroughly until a smooth paste forms.
- Marinate Chicken Wings: Add the chicken wings to a large bowl and coat them thoroughly with the wet rub paste. Massage the rub into the wings with your hands. You can cook immediately or marinate for 1 to 6 hours to intensify flavor.
- Prepare Bulgur Pilaf Base: Heat vegetable oil in a medium stainless steel pot over medium-high heat. Add diced onion and sauté for 5-6 minutes until translucent and slightly golden. Add sliced kapya pepper (or red bell pepper), green chili, and minced garlic. Cook until softened.
- Add Pastes and Spices to Pilaf: Stir in red pepper paste and tomato paste, cooking for 1-2 minutes until fragrant and the paste sticks to the pot. Add salt, dried mint, black pepper, and pul biber. Then add crushed or grated tomatoes to deglaze the pot, mixing well.
- Cook Bulgur Pilaf: Add bulgur wheat, butter, and hot water to the pot. Stir until butter melts. Bring to a simmer, then cover with a tight-fitting lid and reduce heat to medium. Simmer for 15 minutes until bulgur absorbs the liquid and expands.
- Steam Bulgur Pilaf: Turn off the heat. Place a kitchen towel or paper towel over the pot, then cover with the lid. Let the bulgur steam for 10 minutes. Fluff with a fork before serving.
- Skewer and Grill Wings: Thread 7-8 wings per skewer, placing them close to the bone to keep flats flat. Grill over hot charcoal coals (coals ashed over and white) for 8-10 minutes, rotating frequently to avoid burning. Use a spray bottle with water to control flare-ups.
- Finish Cooking Wings: When wings appear cooked, slice into them on both sides to release trapped juices. Cook for an additional 30 seconds on each side. Remove from grill when skin is crispy and wings are fully cooked.
- Serve: Serve grilled wings hot with bulgur pilaf, a yogurt dip, and a simple salad.
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