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Robyn Eckhardt

Turkish Market Baked Chicken Wings with Herb-Chili Salt

Addictive spicy and savory wings from Istanbul's famed spice market. Do be aware this requires a two-step marination process. I usually start these the night before and let them marinade in the onion-spiced vinegar, and then transfer them to the other marinade an hour or two before making them. However, if you're tight for time, you can cut the first marinade to two hours and the second to 45 minutes.
Print Recipe
Servings: 4
Course: Appetizer
Cuisine: Mediterranean
Ingredients Equipment Method

Ingredients
  

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

Equipment

  • Tongs
  • Baking sheet
  • Cooling rack

Method
 

Tenderizing marinade
  1. Grate the onion or pulse in a food processor. In a large bowl, combine with the vinegar and salt and stir to combine. Add the wings and toss to coat. Cover the bowl and marinate overnight or for at least four hours, jostling the wings from time to time. To save space in your fridge, you can transfer to a well-sealed plastic bag.  
Seasoning marinade
  1. Combine the olive oil, chili flakes, cumin, thyme or oregano and sea salt in a large bowl. Remove the wings from the tenderizing marinade, pat dry with paper towels and add to the bowl. Stir or toss with tongs until the wings are coated with the new marinade. Cover and refrigerate for at least 45 minutes or up to four hours.
Herb-Chili Salt
  1. In a small bowl, mix the red pepper and the thyme or oregano. Stir in the salt. Set aside.
Roast the wings
  1. Preheat the oven to 450*F/230*C. Line a baking sheet with foiland top with a oiled cooling rack, or line a broiler pan with foil. Remove the wings from the marinade and roast for about 10 minutes. Using tongs, turn and cook an additional 10 to 12 minutes until well browned and cook through. Serve warm with the Herb-Chili salt.  
If using an air fryer
  1. Heat the air fryer to 400*F/200*C. When hot, add the wings and cook for about 8 to 10 minutes. Shake or turn and cook an additional 8 to 12 minutes until crispy and cooked through. The amount of air frying time will vary depending on the meatiness of the wings and the type and model of air fryer, so watch them closely.