serves
4-6
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4-6
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Winging It!
Watch the full episode here
PG
Watch the full episode here
PG
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
- Place the chicken wings in a large press-seal bag and add the marinade ingredients. Mix well and marinate for about 2 days.
- 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.
Want more from The Cook Up?
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.
Stream free On Demand
Winging It!
