Set aside everything you know about Turkish delights, and pick up a copy of Turkish Delights. It’s a collection of recipes by author and culinarian John Gregory-Smith, who specializes in the cuisine of this vibrant region. These charred sumac and oregano wings need nothing more than a squeeze of lemon and a hungry crowd.
Tavuk kanat, or chicken wings, are barbecued and served all over Turkey, expertly marinated in fragrant herbs and spices. I have used a traditional Turkish marinade made with Turkish pepper flakes, sumac, cumin, oregano, and yogurt. The yogurt helps to tenderize the meat and bind all the flavors together. These charred chicken wings are ideal served with orange and celeriac salad and plenty of bread to mop up all the juices.
- 2 1/4 pounds chicken wings, each wing cut into 2 pieces and trimmed
- 2 teaspoons Turkish pepper flakes
- 1 teaspoon ground sumac
- 1/2 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 tablespoons Greek yogurt
- 2 tablespoons olive oil
- 2 tablespoons vegetable oil
- sea salt
For the wings
Put the chicken wings into a mixing bowl and add the Turkish pepper flakes, sumac, cumin, oregano, and a good pinch of salt. Add the yogurt, and pour in the olive oil. Mix well, cover, and leave to marinate overnight in the fridge.
Preheat the oven to 400°F and take the chicken wings out of the fridge to come to room temperature.
Oil a griddle pan with a little vegetable oil and set over high heat until smoking hot.
Cook the chicken wings for 3 to 4 minutes on each side until charred, and then transfer to a roasting pan.
Roast for 12 to 15 minutes until cooked through. Serve immediately.