Name: Tavuk Kanat (Turkish Grilled Chicken Wings)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1.5 tsp paprika; 1 kg chicken wings; 3 tbsp yogurt; 3 tbsp olive oil; 2 tbsp red pepper paste; 1 tbsp tomato paste; 3 clove garlic; 1 tsp pul biber; 1 tsp cumin; 1 tsp dried oregano; 0.5 tsp black pepper; 1 tsp salt; 1 piece lemon; 0 flat-leaf parsley

Tavuk Kanat (Turkish Grilled Chicken Wings)

Smoky, lightly charred chicken wings from the Turkish mangal, marinated in yogurt, olive oil and red pepper paste, then grilled over charcoal until the skin crisps and blisters.

🇹🇷 Turkey ·Middle East · $

20 min Prep

20 min Cook

40 min Total

4 portions

Tavuk kanat is a staple of the Turkish mangal (charcoal barbecue) and a fixture on kebab-house grills across the country. The wings are charcoal-grilled with no batter and no coating, so the skin turns crisp and lightly charred while the meat stays juicy. A marinade of thick yogurt, olive oil, tomato and red pepper paste (biber salcasi), grated garlic and Turkish pepper flakes (pul biber) tenderizes the meat and builds a layered, mildly tangy flavor. The spice level sits between mild and medium, carried by pul biber and paprika rather than sharp heat. Scoring each wing helps the marinade soak in and the skin char evenly. Threaded onto flat skewers and cooked close to the coals, the wings pick up the smoke that defines authentic kanat. Serve them hot off the grill with bulgur, grilled onions, lemon and Turkish bread.

Ingredients

1 kg chicken wings whole wings split into drumettes and flats, skin on

Marinade

3 tbsp yogurt thick Turkish or Greek yogurt

3 tbsp olive oil

2 tbsp red pepper paste Turkish biber salcasi, mild or hot

1 tbsp tomato paste

3 clove garlic grated or crushed

1 tsp pul biber Turkish red pepper flakes

1.5 tsp paprika

1 tsp cumin ground

1 tsp dried oregano

0.5 tsp black pepper freshly ground

1 tsp salt

To serve

1 piece lemon cut into wedges (optional)

0 flat-leaf parsley chopped, for garnish (optional)

Ingredients

4 portions

Ingredients

1 kgchicken wings whole wings split into drumettes and flats, skin on

Marinade

3 tbspyogurt thick Turkish or Greek yogurt

3 tbspolive oil

2 tbspred pepper paste Turkish biber salcasi, mild or hot

1 tbsptomato paste

3 clovegarlic grated or crushed

1 tsppul biber Turkish red pepper flakes

1.5 tsppaprika

1 tspcumin ground

1 tspdried oregano

0.5 tspblack pepper freshly ground

1 tspsalt

To serve

1 piecelemon cut into wedges (optional)

flat-leaf parsley chopped, for garnish (optional)

Instructions

Marinate

1

Split the chicken wings into drumettes and flats if not already done. Pat them dry, then score two shallow cuts across the meat of each piece so the marinade soaks in and the skin chars evenly.
2

In a large bowl, whisk together the yogurt, olive oil, red pepper paste, tomato paste, grated garlic, pul biber, paprika, cumin, oregano, black pepper and salt into a smooth, thick marinade.
3

Add the wings and turn them by hand until every piece is fully coated, working the marinade into the scored cuts.
4

Cover and refrigerate at least 4 hours, ideally overnight, so the yogurt and spices fully flavor and tenderize the meat.
~240 min

Grill over charcoal

1

Light a chimney of charcoal and let it burn until ash-covered, then spread the coals into an even single layer for direct, medium-high heat.
2

Thread the wings onto flat metal skewers, passing each skewer through the meat between the bones so the pieces do not spin. Let any excess marinade drip off first.
3

Lay the skewers over the coals, close to the heat. Grill the first side 7 to 10 minutes until light charring develops, turning as needed so the skin blisters without burning.
~10 min
4

Flip and grill the other side about 5 to 8 minutes more, turning occasionally, until the skin is crisp and charred and the meat is cooked through to 75C at the thickest point.
~8 min
5

Slide the wings off the skewers onto a platter and rest 5 minutes. Scatter with chopped parsley and serve hot with lemon wedges, bulgur and Turkish bread.
~5 min

Credits & Inspiration

The Meatwave
Charcoal-grilled kanat with a biber salcasi, yogurt, garlic and Urfa pepper marinade, cooked close to the coals on flat skewers.
Give Recipe (Tavuk Kanat)
Tavuk kanat marinated in yogurt, tomato paste, pul biber, cumin and oregano, with scoring and overnight marinating for grill or oven.
Give Recipe (Turkish Chicken Marinade)
The base Turkish yogurt and pepper marinade with paprika, cumin, oregano and garlic, plus grilling guidance.
Haloodie Foodie
Charcoal mangal wings with a Turkish pepper paste, garlic and isot rub on flat skewers, served with bulgur and grilled onions.