Chicken With Bulgur

Pan Fried Chicken Wings with Bulgur

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5 from 4 reviews

Garlic lemon chicken wings with bulgur is not only one of the easiest weeknight dinners I’ve made, but it’s also so flavorful and filling. Plus, everything is cooked in one pan.



Chicken Wings:

  • 12 pieces chicken wings
  • ¼ cup water
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1 teaspoon sweet chili powder
  • 10 cloves garlic, peeled
  • 1 tablespoon lemon juice


  • 2 tablespoons olive oil
  • 1 onion, diced
  • ½ cup bulgur
  • ¾ cup hot water
  • 1 teaspoon salt
  • ¼ cup parsley, chopped

To Garnish:

  • Handful of cherry tomatoes
  • Handful of cherries
  • Fresh Parsley Leaves


  1. Heat a non-stick pan. Place chicken wings and pour water over them. Cook it covered over medium low heat until there is little water left.
  2. Bring to the lowest heat. Drizzle over the olive oil, add in the spices, garlic cloves and lemon juice. Keep cooking them covered flipping them over occasionally until both sides are golden. Transfer the chicken wings on a plate.
  3. Add 2 tablespoons olive oil in the pan and saute diced onion.
  4. Add in the bulgur and salt and cook it over medium low heat for about 5 minutes stirring occasionally.
  5. Pour the hot water and cook it covered over the lowest heat until it absorbs all the water. Remove it from the heat.
  6. Add in the chopped parsley and stir gently.
  7. Place the chicken wings on bulgur, put the lid back on the pan so that they are heated.
  8. Top with halved cherry tomatoes, cherries and fresh parsley leaves right before serving.