Ingredients
1.5 kg chicken wings, cut into drumettes and flats
3 tablespoons extra virgin olive oil
2 tablespoons Turkish hot red pepper paste (biber salcasi)
2 tablespoons Greek yogurt
2 teaspoons minced garlic
1 teaspoon cumin
½ teaspoon sumac
½ teaspoon Urfa pepper flakes
2 teaspoons sea salt
Directions
Step 1
In a small stainless steel bowl, whisk together oil, hot red pepper paste, yogurt, garlic, cumin, sumac, pepper flakes, and salt.
Step 2
Place wings in a large Ziploc bag, pour in marinade, and seal bag, removing as much air as possible. Place bag in refrigerator and marinate overnight.
Step 3
Thread wings onto skewers using either wide, flat skewers, or two normal width skewers so wings don't rotate.
Step 4
Heat bbq charcoals. While charcoal is lighting, place skewer rack on the charcoal grate, situated so the space between them is 2-3 inches shorter than the length of your skewers.
Step 5
When all the charcoal is lit and covered with gray ash, pour out into a single layer between the rack stands. Place skewers on rack so wings are directly over the coals.
Step 6
Cook until wings begin to develop light charring, 7-10 minutes, flip skewers and cook until second side develops additional light charring, about 5 minutes more.
Step 7
Transfer to a platter, let rest for 5 minutes, then serve immediately. Repeat with remaining skewers.
