Turkish Wings Your New Grilling Addiction

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If you're looking for the greatest grilled wings, then look no further. These Turkish Kebab Shop chicken wings are packed with lip smacking flavour and they're super easy to make. The Turkish are expert at grilling wings and with this recipe, you can be too • ___ • Want to help us make more awesome recipes like this every week? • 🧆 Join our Patreon and come hang out with us on our discord server / middleeats • ☕ Or buy us a coffee https://ko-fi.com/MiddleEats • ___ • Our new e-book is finally here, and it's packed with all the good stuff. We're talking easy Middle Eastern recipes that'll make your kitchen smell amazing and your taste buds dance. Whether you're cooking for yourself or throwing a dinner party, I've got you covered. Grab your copy now and get cooking https://payhip.com/b/hMV0y • __ • 🌍 Stay connected 🌍 • You can reach us on instagram and we'd love to see any recipes you cook. • ➥Instagram / itsmiddleeats • ___ • 🍳 My Kitchen Equipment 🥘 • (These links are amazon affiliated and help support the channel at no extra cost to you) • Ninja Creami Ice cream machine: https://geni.us/NinjaCreamiMachine • BBQ Skewers: https://geni.us/c67Dq • Blender: https://geni.us/VitamixBlender2300 • Food Thermometer: https://geni.us/CC34osG • 📷 My Filming Equipment 🎥 • Sony a7c: https://geni.us/atNOY3P • Tamron 28-75mm F2.8 https://geni.us/0Pe3jm • ___ • Wing wet rub • 50g yogurt • 50g pepper paste (substitute with 50g tomato paste + 2 tsp paprika) • 4.5 tsp sumac • 2 tsp pul biber • 2 tsp salt • 1 1/2 tsp black pepper • 1 1/2 tsp oregano • 1/2 tsp MSG • 3 garlic cloves, minced • 20ml olive oil • 1.5kg wings • 1. Mix the rub ingredients together into a paste. • 2. Add the paste to the wings and mix thoroughly to coat. Use right away or rest for 1-6 hours. • 3. Fill skewers with 7-8 wings each, space evenly. • 4. Grill on ashed over coals for about 8-10 minutes, rotating frequently to prevent burning. Once visibly cooked, slice wings on either side then cook for 30 seconds on each side. • Bulgur Pilaf • 20ml vegetable oil • 1 medium onion (diced, 0.5cm) • 1 mild green chilli (thinly sliced) • 1 kapya pepper or 1/2 red bell pepper (thinly sliced) • 1 garlic clove (minced) • 10g tomato paste • 10g pepper paste • 1.5 tsp salt • 2 tsp dried mint • 3/4 tsp black pepper • 1/2 tsp pul biber • 120g crushed tomato (canned or freshly grated) • 1.5 cups bulgur (270g) • 20g butter • 500ml hot water (Use 100ml more water if you want a softer grain, we prefer a bit of a bite) • 1. To a medium pot over medium high heat add the oil and heat. Add the chopped onions and sautee until translucent and corners are starting to turn golden. • 2. Add the green chilli, red pepper and garlic and cook until soft. Add the pepper and tomato pastes and cook for 1-2 minutes until fragrant and they start to stick to the pot. • 3. Add the spices then crushed tomatoes to deglaze the pot. Mix well until the base of the pot is clean. • 4. Add the bulgur, butter and water. Stir until the butter has melted and bring the pot to a simmer, then cover and simmer for 15 minutes. • 5. Once the bulgur grains have inflated and all liquid has disappeared, turn the heat off. Place a kitchen towel or kitchen paper over the pot and cover with the lid, then steam for 10 minutes. • 6. Fluff up the grains with a fork before serving.

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