Sticky chicken wings

Sticky chicken wings

Tavuk kanat

By
From
Istanbul
Serves
4-6
Photographer
Steven Joyce

One night, a chef friend took us out for chicken wings: he drove us for an hour, deep into the suburbs of Istanbul, while we wondered where he could be taking us. We found ourselves at an open-air restaurant, Meşhur Kanatçı Haydar’in Yeri, in Yenibosna, where tables of families were busy demolishing huge platters of chicken wings, served with shepherd’s salad and grilled long green peppers. The only other thing you’ll need is piles and piles of napkins ... and, maybe, a cold beer.

Ingredients

Quantity Ingredient
20 chicken wings
4 tablespoons Quick red pepper paste
1/2 teaspoon freshly ground black pepper
4 tablespoons olive oil
salt
4 garlic cloves, lightly crushed but whole
1 teaspoon ground cumin
olive oil, for frying
salad and bread, to serve

Method

  1. Mix all the ingredients together, except the oil, in a large bowl. Place in the fridge to marinade for a couple of hours. Preheat the oven to 230˚C. Heat a little oil in a large pan over a high heat and brown the wings all over. Do this in batches of 3 or 4 at a time otherwise they will stew rather than brown.
  2. Arrange the wings in a single layer in a roasting tin. Cook for 10 minutes then reduce the heat to 200˚C and cook for a further 15–25 minutes until the wings are crispy, brown and cooked through (exact cooking time will vary depending on the size of the wings). Turn them halfway through cooking if they’re browning too fast.
  3. To check they’re cooked through, pierce the fattest part of a wing down to the bone – it should feel really tender and the juices should run clear.
Tags:
Istanbul
Turkey
Turkish
Rebecca
Seal
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