This chicken with bulgur is an easy one-pan dinner made with chicken wings and bulgur, all cooked in the same pan. The wings are flavored with garlic and lemon, and the bulgur soaks up all the delicious flavors left in the pan.
A Turkish Mom’s Method
We learned this way of cooking chicken wings with bulgur from Zerrin’s mom in Türkiye. She first cooks the wings with a little water until tender, then adds olive oil with spices and lets them brown in the same pan.
Then she cooks the bulgur in the same pan after the chicken, so it soaks up all the flavors left behind. It’s a simple method she has used for years, with great results every time.
About the Ingredients
You only need a few simple ingredients for this chicken and bulgur recipe. Here are a few notes before you start:
Chicken wings: We use wings separated into drumettes and flats. If yours are whole, see our guide on how to cut chicken wings to separate them before cooking.
Bulgur: We use extra-coarse bulgur, a type of pilavlık bulgur in Türkiye. This is the type we use for bulgur pilaf and it works best for this cooking method. Medium bulgur works too, but you will need less water. See the recipe notes below for the bulgur-to-water ratios.
Garlic: We use whole garlic cloves rather than minced garlic. They soften as they cook with the chicken and become much milder in flavor.
Lemon: Use fresh lemon juice.
Spices: Salt, oregano and paprika are all you need. The seasoning is simple so the flavors of the chicken, garlic and bulgur come through.
You can find the full list of ingredients with exact measurements in the recipe card below.
How to Make Chicken Wings with Bulgur
This chicken with bulgur recipe comes together in one pan and is really straightforward.
Start by cooking the chicken wings until tender and nicely browned with the garlic, lemon and spices. Take them out of the pan and set them aside.
Next, cook the bulgur in the same pan with the onion, so it gets all the flavor left from the chicken.
When the bulgur is ready, add the chicken wings back on top, cover the pan and let everything rest for about 10 minutes before serving.
You can find the full instructions in the recipe card below.
Can I Use Other Chicken Parts?
Yes. You can use chicken thighs or drumsticks instead of wings. Just keep in mind that larger pieces will take longer to cook, so make sure the chicken is cooked through before removing it from the pan and adding the bulgur.
We prefer bone-in, skin-on pieces for this recipe as they stay juicy and add more flavor to the pan.
A Few Notes About Cooking Bulgur
Add more water if needed: Different brands and types of bulgur can absorb liquid differently. If the bulgur has absorbed all the water but is still too firm, add a little more hot water, cover and continue cooking over low heat. Add it a little at a time so the bulgur doesn't become mushy.
Let it rest: Once the bulgur is cooked, remove the pan from the heat and let it rest, covered, for about 10 minutes. This gives the bulgur time to absorb any remaining moisture and helps the grains settle before serving.
For more ways to cook with bulgur, see our collection of Turkish bulgur recipes.
What to Serve It With
This chicken and bulgur is filling enough on its own, but we love adding something fresh on the side. Some of our favorites are:
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat the chicken and bulgur together in a covered pan on the stovetop over low heat. Add a small splash of water if the bulgur looks dry. You can also reheat individual portions in the microwave until heated through.
Want More Turkish Chicken Recipes?
If you enjoy this chicken and bulgur, here are a few more Turkish chicken recipes we make at home:
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📖 Recipe
Chicken Wings with Bulgur (One-Pan Dinner)
INGREDIENTS
- 1 kg (2.2 lbs) chicken wings, separated into drumettes and flats
- 60 ml (¼ cup) water
- 2 tablespoons olive oil, divided
- 1½ teaspoons salt, divided
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 10 garlic cloves, peeled
- 1 tablespoon fresh lemon juice
- 1 onion, diced
- 300 g (1½ cups) extra-coarse bulgur
- 750 ml (3 cups) boiling water (see Note 1)
- 2 tablespoons chopped fresh parsley, for garnish
INSTRUCTIONS
- Heat a large, shallow nonstick pan over high heat. Place the chicken wings in the pan, skin side down, and cook for 2 minutes.
- Pour in 60 ml (¼ cup) water, cover and reduce the heat to medium. Cook without stirring until there is only a little water left in the pan, about 15–17 minutes. Check occasionally to make sure the pan doesn't dry out and the chicken doesn't burn.
- When only a little water remains, add 1 tablespoon olive oil, 1 teaspoon salt, the oregano, paprika and garlic cloves. Cover and cook for 2 minutes.
- Reduce the heat to low and turn the chicken wings over. Cover and cook for another 5 minutes.
- Pour the lemon juice over the chicken. Cook uncovered for 1 minute, then give everything a gentle stir. Transfer the chicken and garlic to a plate and set aside.
- Add the remaining 1 tablespoon olive oil to the same pan. Add the onion, cover and cook over medium-low heat until softened, about 3 minutes, stirring occasionally. Scrape up any browned bits from the bottom of the pan as the onion cooks.
- Add the bulgur and remaining ½ teaspoon salt. Cook over medium-low heat for 2 minutes, stirring.
- Pour in the boiling water and cover. Reduce the heat to the lowest setting and cook for about 15 minutes, or until the bulgur is tender and the water has been absorbed.
- Remove from the heat and give the bulgur a gentle stir. Taste and add more salt if needed. Arrange the chicken wings and garlic cloves over the bulgur. Cover and let rest for 10 minutes before serving.
- Garnish with chopped parsley and serve.
NOTES
NUTRITION
Nutrition information is automatically calculated, so should only be used as an approximation.
Saima says
I love this recipe. I make it with chicken thighs and with the cucumber and dill salad. It's been in regular rotation for months.
Zerrin & Yusuf says
Hi Saima,
We are glad you like this recipe. It is a family favorite for us too. The cucumber salad pairs really well.
Thank you for the comment 🙂
Cheers!
Nifty Recipe says
These look fabulous, and I love how easy they are!!
Barbara Schieving says
Looks irresistible and so good for you!
Zerrin says
Thank you Barbara! It was really good!
Ri says
Hi, Zerrin,
Could you please post the recipe for the cucumber onion salad? Thanks
Zerrin says
Hi Ri!
Thanks for asking this! I just forgot to post that recipe on the blog although I wrote I would share it soon. I'm putting it in my recipe-to-post list now. Hopefully will shoot a photo of it and share it asap.
In the meantime, I can roughly give you the recipe here. It's super simple indeed. Combine diced cucumbers and sliced onion with Greek yogurt. Season with salt and sumac. Drizzle a little olive oil over it and serve. It goes perfectly with any meat or chicken dish even as a dip with snacks.
Diego Lopes says
One of my favorite combos is chicken with lemon juice! This recipe looks delicious, can't wait to try it!
mariam says
hi how does this compare to the baked ones on your blog with baking powder,,? also do you think steaming the wings over a steam basket to render fat out would be better than boiling than to proceed with frying as in your recipe?
Zerrin says
Hi Mariam, I think these ones are more juicy. Never tried to cook chicken in a steam basket before, but I guess it would be fine.Hope this helps. Please share the result when you try.
Mariam says
Yummy how do these compare with the baked one on your blog ? I always hesitate to bake them because of all the oven tunes and smoke from he fat ! Do you think putting the wings over a steamer basket would work too ,like for 10 minutes so as to render out some of the fat and then sauté with oil and seasonings
Adina says
A beautiful dish, I would love to try it. We don't eat bulgur often enough although I always have some in the house. This would be a great way of eating it.
Zerrin says
Thank you Adina! This recipe is always welcomed by my family. Hope you have a chance to try it and your family loves it as much as we do.
Francine Nault says
I like the idea of steaming the wings like you said but if I did marinate them would it be before steaming them or after steaming and then go on with the rest of the recipe. It sounds delicious!
Zerrin says
I would marinade it before steaming.