Tavuk Kanat (Chicken Wings)
Ok, welcome to another recipe from Meliz’s Meyhane, and today I’m showing you how to make Tavuk Kanat, chicken wings, on my mini mangal! Simple but attentive prep, simple but effective marinate, and simple but dedicated cooking method over the coals (oven and air fryer timings also listed below). Let’s go - you can watch the recipe video here
INGREDIENTS (serves 4-6)
1kg chicken wings
3 tbsp natural yogurt
1 tbsp tatlı biber salçası
1 tbsp fresh garlic, finely grated
2 tsp pul biber
2 tsp sweet paprika / kırmızı toz biber*
2 tsp oregano
1 1/2 tsp sea salt
3/4 tsp coarse black pepper
1 tbsp olive oil
PREPARATION
Cut the tips from the chicken wings (freeze the tips to add to / make chicken stock), then separate the drums from the flats by cutting the wings down the middle along the natural separation of the wing bone joint.
MARINADE
Add all of the marinate ingredients (only 1 tsp of the salt) to a large bowl and mix well. Add the chicken drums and flats and coat each one fully in the marinade. Cover with clingfilm and refrigerate for a minimum of 12 hours, 24 if possible. Thread each one onto large flat skewers or onto two long metal skewers (easier to turn for an even cook).
MANGAL COOKING
Light your coals - be generous with the amount, there should be A LOT of coal but they should be white once ready to cook. A lot of low coals will ensure a steady even cook and tender chicken rather than a) high heat coals = burnt chicken, not tender b) low heat but not enough coal = not cooked through / crispy enough. I like to cook the chicken slowly for around 20-25 minutes turning regularly until evenly cooked all over, creating a couple of slits across the skin and sprinkle over the remaining 1/2 tsp sea salt once the chicken is around 5 minutes away from being done for a really tasty, tender finish.
AIR FRYER: 190c 20-25 minutes, turning a couple of times.
PREHEATED OVEN: 190c fan / 210c, middle shelf, lined baking tray, 30-35 minutes, turn halfway through
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