Turkish Chicken Wings (Tavuk Kanat)

About the Ingredients

You can find the full list of ingredients with exact measurements in the recipe card at the bottom of this page.

But here’s a quick look at what we use in this Turkish Chicken Wings recipe:

• Tomato paste: Adds depth, color, and a slight tangy sweetness.
• Yogurt: Helps tenderize the wings while adding a subtle creaminess. You can use plain natural yogurt or Greek-style yogurt.
• Spices (paprika, pul biber, cumin, oregano, salt, pepper): These are staples in Turkish kitchens and part of our homemade Turkish spice blend (we’ve shared the recipe on the blog before!).
• Pul biber (Turkish red pepper flakes): Can be found at Middle Eastern markets or online. If you can’t find it, regular red pepper flakes will work.
• Garlic: We always use fresh grated or mashed garlic for bold flavor. Garlic powder can work in a pinch, but fresh is best.
• Olive oil: Helps carry the flavors and prevents the wings from drying out.
• Honey (optional): Adds a subtle sweetness that balances the heat. We love it both with and without — totally up to you.

We chose to keep this chicken wings recipe as classic as possible, just the way it’s made in many Turkish households.

But you can definitely add the following:

• Turkish hot pepper paste (biber salçası): If you have it on hand, you can mix in a little for even more flavor, but the marinade is still delicious without it.
• Turkish Urfa biber (also known as isot pepper): It has a uniquely smoky and slightly sweet flavor that really enriches the wings.

You can find both at Middle Eastern or Turkish markets, or order them from online specialty shops.

The Turkish Trick for the Juiciest Wings

If your chicken wings are sold whole, we recommend separating them first. (Check out our guide: How to Cut a Chicken Wing if you need help.)

Once separated, here’s the real trick: use a sharp knife to make two shallow cuts on each wing piece. This helps the marinade soak in deep and results in incredibly juicy wings.

Do this for both the flat wings (wingettes) and drumettes. For wingettes, it’s easy as the surface is flat. For drumettes, choose the thickest part and make your slits there. Don’t go too deep, just enough to open up the surface.

The Turkish Chicken Wings Marinade

This marinade is what gives these Turkish chicken wings their signature flavor and tenderness. It’s made with:

• Yogurt 
• Tomato paste
• Spices (paprika, pul biber, oregano, cumin, salt, black pepper)
• Olive oil
• Garlic

In Turkish cuisine, when we’re cooking any plain chicken piece (no veggies), we almost always marinate it this way before baking or grilling. It keeps the meat tender and gives it deep, savory flavor every single time.

How to Make Turkish Chicken Wings

You’ll find the full instructions in the recipe card at the bottom of this page.

We start by preparing the Turkish chicken marinade. Just mix all the ingredients except for the wings in a large bowl. Then we add the wings and use our hands to rub the mixture into every piece, making sure they’re well coated.

We let them marinate in the fridge for at least an hour, but if you have more time, 4–5 hours or even overnight makes them even better.

When ready to cook, we place the wings on a baking sheet, making sure they don’t touch each other. This is key! If you're making a big batch, use two trays instead of crowding one.

Then we bake them in a preheated oven at 200°C (400°F) for about 25 minutes. The result? Tender, juicy, perfectly spiced wings every time!

Our Tips for the Best Result

• Plan ahead. Make time for marinating. Even an hour makes a big difference.
• Don’t overcrowd the pan. Crowded wings steam instead of roast.
• Check after 20 minutes. If the tops aren’t golden yet, give them 5–7 more minutes depending on your oven and wing size.

Can I Grill These?

Yes, and they turn out amazing! You can grill them directly on the grate or thread them onto skewers.

Grill over medium-high heat, turning every few minutes, for about 15-20 minutes total, or until fully cooked and nicely charred. Keep an eye on them as grilling times can vary based on heat and wing size.

Serving Suggestions

Traditionally, these Turkish Chicken Wings are often paired with the following dishes:

• Salad: Çoban salata (shepherd’s salad) or mevsim salata (seasonal lettuce salad)
• Condiment: Acılı ezme (the best spicy dipping sauce!) or sumac onions
• Potatoes: Roasted or fried potatoes
• Pilav: Rice pilav or bulgur pilav
• Drink: Of course a glass of cold ayran!

Can I Make It Ahead?

Yes, you can marinate the wings up to 24 hours in advance. Just keep them covered in the fridge until you’re ready to bake or grill.

We don’t recommend cooking them ahead, though. They’re best enjoyed freshly roasted while they’re still juicy and tender.

How to Store Them

Honestly, we rarely have any leftovers, they disappear fast! But if you do have some, store them in an airtight container in the fridge for up to 3 days.

When you're ready to eat, reheat them in a preheated oven at 180°C (350°F) for about 10 minutes. They’ll be flavorful, and still delicious.

More Turkish Chicken Recipes

• Turkish Chicken Kebabs
• Turkish Chicken and Potatoes
• Turkish Chicken Soup
• Turkish Chicken Salad
• Turkish Chicken Breast
• Turkish Chicken Legs
• Turkish Rice with Chicken
• Chicken Doner Kebab
• Tavuk Sote

More Chicken Wing Recipes:

• Baking Powder Chicken Wings
• Air Fryer Chicken Wings
• Dry Rub Chicken Wings