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Recipe photo for Bal Kabab (Persian Saffron Chicken Wings)

Bal Kabab (Persian Saffron Chicken Wings)

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Bal Kabab (Persian Saffron Chicken Wings)

Bone-in joojeh kabab made with chicken wings, a Persian street and backyard classic where saffron, lemon, and grated onion do all the heavy lifting before the charcoal does the rest.

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🇮🇷 Iran ·Middle East · $$
Prep
Cook
Total
6 portions
Bal Kabab is the wing version of Iran's beloved joojeh kabab, where whole chicken wings are bathed in a marinade of bloomed saffron, fresh lemon juice, grated onion, olive oil, and yogurt. There is no batter and no coating here. The wings are threaded onto skewers and cooked over hot charcoal until the skin turns lightly crisp and charred at the edges while the meat stays juicy. As they grill, they are brushed with a glaze of melted saffron butter and a little more lemon, which deepens the color and the aroma. The flavor is mild and aromatic rather than hot, built on the floral warmth of saffron, the brightness of citrus, and the gentle sweetness of onion. Served with saffron rice, grilled tomatoes, and lemon wedges, they make a generous, fragrant centerpiece for a family meal or a gathering.

Ingredients

Marinade

1.5 kg chicken wings whole, bone-in and skin-on, tips removed
1 tsp saffron threads, ground and bloomed in 2 tbsp hot water
1 cup yogurt plain whole milk or Greek
1 piece onion large, grated or finely processed
60 ml lemon fresh juice, about 2 lemons
60 ml olive oil extra virgin
2 tsp salt
1 tsp black pepper freshly ground
0 turmeric optional, for extra color (optional)

Saffron butter glaze

4 tbsp butter salted
0 pinch saffron reserved bloomed saffron water from the marinade batch
2 tbsp lemon fresh juice

To serve

0 pomegranate molasses optional drizzle (optional)
0 parsley fresh flat-leaf, chopped, to taste (optional)
2 piece lemon cut into wedges

Ingredients

6 portions

Marinade

1.5 kgchicken wings whole, bone-in and skin-on, tips removed
1 tspsaffron threads, ground and bloomed in 2 tbsp hot water
1 cupyogurt plain whole milk or Greek
1 pieceonion large, grated or finely processed
60 mllemon fresh juice, about 2 lemons
60 mlolive oil extra virgin
2 tspsalt
1 tspblack pepper freshly ground
turmeric optional, for extra color (optional)

Saffron butter glaze

4 tbspbutter salted
pinchsaffron reserved bloomed saffron water from the marinade batch
2 tbsplemon fresh juice

To serve

pomegranate molasses optional drizzle (optional)
parsley fresh flat-leaf, chopped, to taste (optional)
2 piecelemon cut into wedges

Instructions

Bloom the saffron and mix the marinade

  1. 1

    Grind the saffron threads to a powder with a mortar and pestle, then steep in 2 tablespoons of hot water for about 5 minutes to bloom. Set aside roughly half of this saffron water for the butter glaze later.

    ~10 min
  2. 2

    In a large bowl, combine the yogurt, grated onion, lemon juice, olive oil, salt, black pepper, the optional turmeric, and the remaining bloomed saffron. Stir into a smooth, fragrant marinade.

Marinate the wings

  1. 1

    Rinse the chicken wings, pat them dry, and remove the wing tips. Add the wings to the marinade and turn with tongs or gloved hands until every piece is fully coated.

    ~10 min
  2. 2

    Cover and refrigerate for at least 3 hours, and preferably overnight, stirring once or twice so the flavor penetrates evenly. Take the wings out about an hour before grilling so they come to room temperature.

Make the saffron butter glaze

  1. 1

    Melt the salted butter in a small pan, then stir in the reserved saffron water and the 2 tablespoons of lemon juice. Let it simmer gently for about 2 minutes until glossy and golden, then keep warm for basting.

    ~5 min

Charcoal grill and baste

  1. 1

    Light a charcoal grill, ideally with hardwood lump charcoal, and let it reach a steady medium-high heat with a hot zone and a cooler zone. Lift the wings from the marinade, letting the excess drip off, and thread them onto skewers or lay them on the grate.

  2. 2

    Grill over the heat, turning every few minutes, for about 15 to 20 minutes total. Once the skin starts to brown, brush the wings several times with the warm saffron butter glaze, charring the edges lightly while keeping the meat juicy.

    ~18 min
  3. 3

    Check that the wings are cooked through with no pink at the bone. Move them to a platter, brush with any remaining glaze, and finish with an optional drizzle of pomegranate molasses and a scatter of parsley. Serve hot with lemon wedges, saffron rice, and grilled tomatoes.

Credits & Inspiration

  • Persian Mama

    Classic Persian joojeh kabab marinade of onion, lemon juice, saffron, and olive oil with high-heat grilling guidance.

  • NurtureNosh

    Whole wings marinated overnight in yogurt, lemon, onion, and saffron, then basted and grilled over charcoal.

  • Unicorns in the Kitchen (Joojeh Kabab)

    Foundational saffron, yogurt, onion, and lemon joojeh marinade, noting bone-in wings and drumettes as a traditional variation.

  • Unicorns in the Kitchen (Persian Style)

    Persian-style wings in a saffron, yogurt, lemon, and onion marinade, charcoal grilled with a two-zone method for crisp, charred skin.

  • Barbecuebible

    Grated onion and saffron yogurt marinade with a melted saffron butter and lemon glaze brushed on the wings as they grill.

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