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These charred sumac and oregano wings will fly off your party platter.

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.

Reprinted with permission from Turkish Delights