Turkish Chicken Wings with Shepard's Salad

Possibly the most delicious and fun part of the chicken is the wings. That's one of the favorite grilled food in Turkey and it used to be one of the cheapest cuts you could find in a butcher food. There is something so satisfying about these wings, marinated or plain, they make the perfect grill for summer BBQs. Today I'm making chargrilled chicken wings with a Turkish-style marinade on kebab skewers together with a classic Turkish salad, the Shepherd's Salad (Coban Salata). Enjoy!


Ingredients:

• • 1.5 kg chicken wings
• • 2 tbsp plain yogurt
• • 1/3 cup olive oil (1 tbsp for brushing the breads)
• • 1 tbsp chili paste
• • 2 cloves of garlic
• • 1 tbsp paprika powder (1 tsp for brushing the breads)
• • 1 tbsp (hot) chili powder (substitute for paprika powder for milder version)
• • 1 tsp ground black pepper
• • 1/2 tsp cumin (optional)
• • 1 tsp salt
• • 1 tbsp butter (optional)
• • Bread, chilies and tomatoes to roast
• Salad: • 1 medium cucumber, • 2 tomatoes, • 1/2 onion, • 1/2 cup chopped parsley, • 1 tsp sumac, 1 tsp chili flakes, 1 tsp salt, ¼ cup ev olive oil, juice of 1/2 lemon

Instructions: Details below or watch the Step-by-Step instructions on the video at the top of the page.

• 1. Add the paprika powder, chili powder, black pepper and cumin into a mixing bowl
• 2. Add ¼ cup olive oil, 1 tbsp chili paste and 2 tbsp yogurt
• 3. Mince the garlic with a mortar and pestle and add into the bowl
• 4. Whisk the mixture until everything is combined and homogenous
• 5. Transfer the chicken wings into the marinade, mix and nicely coat each piece with the marinade
• 6. Cover the bowl or transfer to a freezer bag and let it sit in the fridge for 3 - 4 hours
• 7. Transfer the wings back into a bowl
• 8. Add 1 tsp salt into the bowl and gently mix until the salt is combined
• 9. Prepare the grill with charcoals (or pre-heat the oven broiler to 200°C / 390°F)
• 10. Thread the chicken wings onto large flat skewers
• 11. First grill the chilies and tomatoes until the heat is medium
• 12. Once the charcoals are medium hot, place the skewers on the grill
• 13. Grill for about 20 minutes, rotating often until both sides are nicely charred and golden
• 14. Mix 1 tbsp olive oil with 1 tsp paprika powder
• 15. Brush some bread slices or flatbreads with the chili oil and roast on the charcoals
• 16. Place the roasted breads on a plate together with the roasted chilies and tomatoes
• 17. Once golden and charred on both sides, transfer the wings back to the bowl, add 1 tbsp butter
• 18. Cover the bowl with a lid or plate, gently shake to melt the butter and coat the wings
• 19. Serve the chicken wings on top of the roasted bread with the salad
• Salad:
  20. Dice the cucumber and the tomatoes and cut the onion into thin slices, transfer into a bowl
  21. Finely chop the parsley and mix in a bowl with sumac, chili flakes, olive oil, lemon juice and salt