Salçalı Yoğurtlu Tavuk Kanat & Şiş
Salçalı Yoğurtlu Tavuk Kanat & Şiş·(sahl-chah-luh yoh-oort-loo tah-vook kah-naht veh sheesh)
Baba'nın Mangalı (The Weekend Grill & Summer Nostalgia)
Drag raw chicken wings through a slick of marinade, chasing the intoxicating smoke of rendering animal fat and charring nightshades hitting white-hot coals, and forget the Sweet Baby Ray’s. A Turkish terbiye uses whole-milk yogurt to tenderize the bird, while tomato and pepper pastes build a caramelized crust, leaving charred wing tips across a standard half-sheet pan. To drag that weekend mangal magic into a Wednesday night kitchen in Ohio, use a wire rack and a hot broiler to fake a charcoal fire, line the pan, crank the oven, and let the fat spit.
Before you start
Soak the skewers.
If making chicken skewers instead of wings, soak wooden skewers in warm water for 30 minutes so they don't incinerate under the broiler.
Ingredients
- chicken wings or boneless skinless chicken thighs2 lb
- whole-milk plain Greek yogurt1/4 cup
- olive oil or neutral cooking oil3 tbsp
- double-concentrated tomato paste1 1/2 tbsp
- Turkish pepper paste1/2 tbsp
- garlic cloves4 large
- kosher salt1 1/2 tsp
- Aleppo pepper1 1/2 tsp
- dried Mediterranean oregano1 1/2 tsp
- sweet paprika1 tsp
- ground cumin1/2 tsp
- ground black pepper1/2 tsp
Method
- 01
Build the marinade.
In a large glass or ceramic bowl, vigorously whisk the yogurt, oil, pastes, garlic, salt, and spices until the mixture transforms into a smooth, vibrant orange-red paste.
- 02
Coat the bird.
Add the chicken and use your hands to massage the marinade deeply into the meat, ensuring every crevice is coated. If using wings, make a tiny slit in the skin of each one first to let the yogurt penetrate the flesh rather than just sitting on the surface.
- 03
Let the lactic acid work.
Cover tightly and refrigerate for at least 2 hours, or up to 24 hours if you're prepping before a workday.
- 04
Rig your indoor mangal.
Preheat the oven to 400°F, line a large rimmed baking sheet with aluminum foil, and set a lightly greased wire rack on top. Elevating the chicken allows hot air to circulate completely around the meat, simulating a grill and preventing it from stewing in its own juices. If you are making skewers, thread the marinated thigh pieces tightly onto soaked wooden skewers.
- 05
Roast to temp.
Arrange the chicken on the wire rack in a single layer with a little space between each piece, and bake on the middle rack for 25 to 30 minutes until cooked through.
- 06
Fake the charcoal char.
Crank your oven to broil on high and blast the chicken for 3 to 5 minutes, keeping a close eye on it, until the edges sizzle and develop dark, caramelized spots.
- 07
Steal the juices.
Remove from the oven and immediately press pieces of flatbread over the hot chicken to steam the bread and soak up the rendered, spiced fats before serving.
Notes
Substituting pepper paste.
If you can't find biber salçası at your local market, substitute an extra 1/2 tablespoon of tomato paste mixed with 1/2 teaspoon of smoked paprika to replicate the depth.
From Cook Turkish in America.