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Turkish Chicken Wings

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roubashahin.com.au

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Yoghurt-marinated wings that look barbecued but come from the oven. My friend's Turkish family recipe.
PREP TIME
15 minutes
COOK TIME
35 minutes
Marinate Time
1-2 hours, ideally overnight
SERVES
6-8 people

About this recipe

These Turkish chicken wings came from a friend’s kitchen, not mine. I picked up the recipe watching her family cook, and what struck me straight away was how the wings come out looking exactly like they’ve been barbecued – charred edges, deep colour, all of it – without ever going near a grill. The yoghurt in the marinade tenderises the chicken, while the tomato paste and paprika build that smoky, deep-red colour as it bakes.

What’s more, this is one of those recipes you can prepare well ahead of time. I whisk the marinade together, toss the wings through, and let them sit in the fridge – anywhere from an hour to overnight, and the longer the better. Traditionally, the Turkish glaze the wings with honey again once they come out of the oven, but I’ve found the honey already in the marinade does enough work on its own, so I leave it at that. If you’d rather stick to something more familiar, my barbecue chicken wings use a simpler garlic and lemon marinade, and the chicken wings tray bake is another one worth trying if you love that one-pan, oven-charred finish.

That said, I love having both styles in rotation. These Turkish chicken wings are softer and tangier thanks to the yoghurt, while my more traditional Lebanese versions lean into garlic, chilli and lemon. Best of all, this one is fuss-free – no butterflying the wings, no standing over a barbecue, just a marinade, a tray, and an oven that does the work for you.

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Ingredients

  • 1 cup plain yoghurt
  • 4 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 3 garlic cloves, crushed
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1 lemon, juiced (about 4-5 tablespoons)
  • Salt and black pepper, to season
  • 1 teaspoon paprika
  • 1 teaspoon chilli flakes
  • 1 teaspoon dried oregano
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground coriander
  • 3 kilograms chicken Wingettes and Drumettes
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Notes from Rouba

  • The longer you marinate, the better – overnight gives the deepest flavour and colour.
  • Honey adds a lovely subtle glaze as the wings bake.
  • Traditionally the wings get an extra honey glaze once cooked – I’ve found they don’t need it, but you can drizzle a little over if you like.
  • Use a non-stick tray if you have one; otherwise line your tray with baking paper for easy cleanup.
  • Don’t overcrowd the tray – give the wings room so the edges char rather than steam.
  • If you love this one, my barbecue chicken wings and chicken wings tray bake are both worth trying for a change of flavour.

Method

Step 1. Make the Marinade

Preheat your oven to 190°C (fan-forced) (210°C conventional)

In a large bowl, whisk together the yoghurt, olive oil, tomato paste, garlic, honey, mustard, lemon juice, salt, pepper, paprika, chilli flakes, thyme, onion powder, garlic powder and ground coriander until smooth and well combined.

Add the chicken wings to the bowl and toss until fully coated in the marinade. Cover and refrigerate for 1-2 hours, ideally overnight, to let the flavour develop.

Step 2. Bake the Wings

Arrange the wings on a large non-stick baking tray, or line your tray with baking paper if it isn't non-stick. Bake for about 45-50 minutes, turning the wings once halfway through, until they're charred at the edges and cooked through.

A Few Things You'll Want to Know

Can I make these ahead of time?
Yes, and I'd actually recommend it. Marinate the wings the night before so all you need to do the next day is bake them.

Is the honey necessary?
No, you can leave out. It adds a light glaze as the wings bake, but I've left it out before and the wings still turn out great.

What's the difference between these and your barbecue chicken wings?
These are Turkish-style, marinated in yoghurt with warm spices, and baked in the oven. My barbecue chicken wings use a simpler garlic, chilli and lemon marinade and are cooked over hot coals.

Can I use a different cut of chicken?
You can, but stick to one cut rather than mixing them. Wings and drumsticks cook at different rates because of their size, so if you swap to drumsticks, use all drumsticks rather than a mix of the two - they'll just need a bit longer in the oven than the wings do.

How do I know the wings are cooked through?
The juices should run clear and the internal temperature should reach 74°C (165°F). The edges should look nicely charred by this point too.

Do I need a barbecue to make these?
Not at all — that's the best part. They go straight into the oven and still come out with that charred, barbecued look. If you want the real smoky charcoal flavour too, you need to cook them on the barbecue.

 

Turkish Yoghurt Chicken Wings

Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Marinate Time 3 hours
Servings: 8
Ingredients Method

Ingredients
  

  • 1 cup plain yoghurt
  • 4 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 3 garlic cloves crushed
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1 lemon juiced (about 4-5 tablespoons)
  • Salt and black pepper to season
  • 1 teaspoon paprika
  • 1 teaspoon chilli flakes
  • 1 teaspoon dried thyme or oregano
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground coriander
  • 3 kilograms chicken wings

Method
 

Step 1. Make the Marinade
  1. Preheat your oven to 190°C (fan-forced) (210°C conventional)
  2. In a large bowl, whisk together the yoghurt, olive oil, tomato paste, garlic, honey, mustard, lemon juice, salt, pepper, paprika, chilli flakes, thyme, onion powder, garlic powder and ground coriander until smooth and well combined.
Step 2. Marinate the Wings
  1. Add the chicken wings to the bowl and toss until fully coated in the marinade. Cover and refrigerate for 1-2 hours, ideally overnight, to let the flavour develop.
Step 3. Bake the Wings
  1. Arrange the wings on a large non-stick baking tray, or line your tray with baking paper if it isn't non-stick. Bake for about 45-50 minutes, turning the wings once halfway through, until they're charred at the edges and cooked through.

Sahtan - Enjoy in Good Health

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Creating magic and happy memories with food are my gift for you!
xx Rouba

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