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Recipe Collection

Pomegranate Molasses Chicken Wings

Summer means it’s time to barbeque, or ‘mangal’ as we say in Turkish! It’s the best time to gather around outside and enjoy the sun. The warmer weather means that lighter flavours become more popular but smokiness is still a must for Turks.

These chicken wings have the smokiness of the barbecue, and the sour-sweet taste of the pomegranate molasses their coated in. It makes for seriously messy deliciousness.

Serves: 3-4 as a snack

Season: Summer

Prep time: 15 minutes + 2 hours marinating
Cook time: 20 minutes


1kg chicken wings

For the marinade
95g neutral oil (such as rapeseed)
75g greek yoghurt
1 tsp thyme
2 tbsp chilli flakes
1.5 tbsp smoked paprika
40g chopped parsley
1 tbsp flaky sea salt
3 tbsp pomegranate molasses

For the glaze
10g fresh mint
2 small red chillis
1/2 red onion
1 spring onion
100g extra virgin olive oil

For the garnish
1/2 lemon, juiced
1 tbsp pomegarante molasses
Extra virgin olive oil
Flaky sea salt


  1. To prepare the chicken wings, cut each one vertically into two halves. Combine all the ingredients for the marinade together in a bowl and add the chicken wings, tossing them to ensure they are completely coated in the oil and spices. Cover and allow the wings to rest and soak up the flavours in the fridge for two hours if time allows, or even longer for more flavour.

  2. Chop the ingredients for the glaze very finely and mix these together in a separate bowl. Set aside until needed. 

  3. Prepare your barbecue for cooking, bringing it to a medium heat. You can pop the wings onto a skewer if this is easier for you to handle, or lay them in a flat grilling basket. Otherwise you can also just grill them directly over the heat.

  4. Cook the chicken wings over the barbecue for about 15-20 minutes, flipping them regularly to ensure both sides are fully cooked and nicely charred. One cooked, brush the wings in the glaze whilst they are still hot, and serve immediately in a bowl drizzled with the lemon juice, pomegranate molasses, extra virgin olive oil and a sprinkle of flaky sea salt.

— about the author

Esra Muslu first came to London when she was 18 to study, but later left to do a degree in Culinary Arts in Melbourne, Australia. She returned many years later, having headed up Soho House Istanbul and coming to London for a role at Shoreditch House, followed by head chef at Ottolenghi in Spitalfields. Just recently, she launched her own restaurant Zahter on London’s Carnaby Street.


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