Anatolian Oven-Roasted Chicken Wings — Tavuk Kanat Firin
Anatolian oven-baked chicken wings rubbed with pul biber, cumin, and oregano, roasted with potato wedges in a one-pan tray, served with garlic-yogurt sauce, lemon, and parsley for a fast weeknight dinner.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Heat oven to 220°C. Pat 640g chicken wings dry. Cut 600g potatoes into 2cm wedges. Toss wings with 2 tbsp tomato paste, 2 tsp pul biber, 2 tsp cumin, 2 tsp oregano, 1 tsp turmeric, 1.5 tsp salt, 1 tsp pepper, and 20ml olive oil. Toss potatoes with remaining 20ml oil and 1.5 tsp salt. Mince 2 garlic cloves for sauce.
Roast
Spread wings and potatoes on two wide trays (or one extra-large tray if available) in a single layer with space between pieces. Roast at 220°C for 22 minutes until wing edges brown and skin starts to crisp.
Roast
Turn wings and toss potatoes. Return to 220°C oven for 20 minutes more until wings are deeply caramelized and crisp and potatoes are golden and fork-tender at the centre.
Build
Off the heat, whisk 240g yogurt with minced garlic, 0.5 tsp salt, and 1 tsp dried mint in a small bowl until smooth. Leave at room temperature.
Plate
Lift trays onto trivets. Divide wings and potatoes between two warm plates, dollop garlic-mint yogurt to one side of each plate, scatter 20g parsley generously, finish each with a squeeze of lemon.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.