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Turkish Market Chicken Wings with Chili-Thyme Salt

Robyn Eckhardt
Addictive spicy and savory wings from Istanbul's famed spice market.
Course Appetizer
Cuisine Mediterranean
Servings 4


  • Tongs
  • Baking sheet
  • Cooling rack


Tenderizing marinade

  • 16 chicken wings (about 2 lbs/1 kilo)
  • 1 medium onion
  • 1 cup apple cider
  • 1 teaspoon sea salt

Seasoning marinade

  • 3 tablespoons olive oil
  • 1 teaspoon Aleppo pepper or dried red pepper flakes
  • 3/4 teaspoon ground cumin
  • 1 teaspoon dried thyme or oregano
  • ½ teaspoon sea salt

Herb-Chili Salt

  • 1 tablespoon dried thyme or oregano
  • 1 tablespoon Aleppo pepper or red pepper flakes
  • ½ teaspoon coarse salt


Tenderizing marinade

  • Gratethe onion or pulse in a food processor. In a large bowl, combine with thevinegar and salt and stir to combine. Add the wings and toss to coat. Cover thebowl and marinate overnight or for at least four hours, jostling the wings fromtime to time. To save space in your fridge, you can transfer to a well-sealedplastic bag.  

Seasoning marinade

  • Combinethe olive oil, chili flakes, cumin, thyme or oregano and sea salt in a largebowl. Remove the wings from the tenderizing marinade, pat dry with paper towelsand add to the bowl. Stir or toss with tongs until the wings are coated withthe new marinade. Cover and refrigerate for at least an hour or up to fourhours.

Herb-Chili Salt

  • Ina small bowl, mix the red pepper and the thyme or oregano. Stir in the salt.Set aside.

Roast the wings

  • Preheat the oven to 450*F/TKC. Line a baking sheet with foiland top with a oiled cooling rack, or line a broiler pan with foil. Remove thewings from the marinade and roast for about 10 minutes. Using tongs, turn andcook an additional 10 to 15 minutes until well browned and cook through. Servehot with the chile-herb salt.  
Keyword chicken, Easy, picnic fare, spicy, take to a party, Turkish, wings