Kanat chicken wings with sumac, tomato and onion salad

Name: Kanat chicken wings with sumac, tomato and onion salad
Cook time: 30 min
Yield: 4
Cuisine: Turkish
Ingredients: 1 cup (250g) natural yoghurt; 2 tbsp tomato paste; 4 garlic cloves, crushed; 2 tbsp sumac; 1 tbsp ground cumin; 1 tbsp chilli sauce; 1 kg chicken wings; 2 tbsp extra virgin olive oil, plus extra to brush; 250g cherry tomatoes; 1 red onion; 2 lemons; ½ cup mint leaves; ½ cup parsley leaves; 4 toasted flatbreads, to serve

Think of these as the ultimate summer wings. Grilled until golden and glowing, they hit every high note – tangy, savoury, and beautifully charred.

Jessica Brook

January 6, 2026

Kanat chicken wings with sumac, tomato and onion salad.James Moffatt; STYLING Steve Pearce

easyTime:< 30 minsServes:4

Inspired by the charred, aromatic Turkish kanat found in the markets of Istanbul, these wings are marinated in yoghurt, guaranteeing a melt-in-your-mouth interior, while sumac and chilli provide a vibrant, zesty crust. They are golden-hued, citrusy, and pack just the right amount of heat to keep you coming back for more. –

Ingredients

1 cup (250g) natural yoghurt
2 tbsp tomato paste
4 garlic cloves, crushed
2 tbsp sumac
1 tbsp ground cumin
1 tbsp chilli sauce
1 kg chicken wings
2 tbsp extra virgin olive oil, plus extra to brush
250g cherry tomatoes
1 red onion
2 lemons
½ cup mint leaves
½ cup parsley leaves
4 toasted flatbreads, to serve

Method

Step 1
In a large bowl, whisk together 2 tablespoons of yoghurt with the tomato paste, garlic, sumac, cumin, and chilli sauce. Season generously with salt and pepper. Toss the wings in the marinade until evenly coated, then cover and refrigerate for 30-60 minutes.
Step 2
For the wings: Preheat a char-grill pan or barbecue to medium. Thread the wings onto eight metal skewers and brush lightly with oil. Grill for about 6 minutes on each side, turning occasionally, until the chicken is beautifully charred and cooked through.
Step 3
For the salad: While the wings cook, prepare the salad. Halve the tomatoes and thinly slice the onion. In a medium bowl, toss them with the juice of 1 lemon and the remaining oil. Season with salt and pepper, then gently fold in the parsley and mint leaves.
Step 4
To serve: Arrange the golden wings alongside the bright herb salad. Serve with warm flatbreads, the remaining yoghurt for dipping, and lemon wedges.