Grilled Chicken Wings
Juicy grilled chicken wings with a yogurt, tomato, garlic and spice marinade, browned gently over a two-zone grill.
The Turkish pantry
Chicken wings
Skin-on wing pieces for grilling, with the joints separated so they can be turned individually. Browned skin needs a thermometer check in the meat underneath.
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Raw chicken wings divided at the joints, with skin and bones. USDA nutrition covers the edible meat and skin only; it does not include bone weight.
Types & forms
Split wings
Drumettes and flats remain bone-in but can be arranged and turned separately.
Whole wings or boneless meat
Whole wings include tips; boneless meat has a different edible yield and cooking behavior.
What to look for when buying
- Choose chilled skin-on wings and check whether they are whole or split. Avoid assuming that a seasoned or injected product is plain meat.
- Keep the pack separate from foods eaten without cooking and take it home cold.
Prepare & cook
- Do not wash raw chicken. Pat dry if needed, keep raw utensils away from cooked food and marinate only in the refrigerator.
- Cook to at least 165°F in the thickest meat without touching bone. Move pieces away from flare-ups; dark skin does not prove the center is cooked.
Store it well
- Refrigerate at 40°F or below in a leak-proof container and cook within 1–2 days, or freeze. Thaw in the refrigerator.
- Refrigerate cooked wings within 2 hours, or 1 hour above 90°F. Use refrigerated leftovers within 3–4 days and reheat to 165°F.
Substitutions depend on the dish
Whole wings
Separate at the joints if required; do not count a whole wing as one split piece.
Skinless boneless thigh
Suitable only for a recipe adapted to that cut; it does not give the same skin, bones or yield.
Nutrition
Raw chicken wing meat and skin [1]
| Nutrient | Amount |
|---|---|
| Energy | 191 kcal |
| Protein | 17.5 g |
| Total fat | 12.8 g |
| Saturated fat | 3.54 g |
| Carbohydrate | 0 g |
| Dietary fiber | 0 g |
| Total sugars | 0 g |
| Sodium | 84 mg |
| Cholesterol | 111 mg |
| Calcium | 11 mg |
| Iron | 0.46 mg |
| Potassium | 187 mg |
| Vitamin D | 0.1 µg |
USDA reference per 100 g of edible raw wing meat and skin. Bone is excluded; do not apply to the total weighed bone-in wing. Marinades and cooking change composition. Values are rounded for readability; “not reported” does not mean zero. A “<” value is below the source’s measurement limit.
Nutrition values come from the reference source named above. They are published reference values, not our own measurements. Actual products and cooking methods may change the values.
At the Turkish table
Izgara Tavuk Kanat uses split wings for grilling. Turning separate pieces and controlling flare-ups lets the skin brown while the meat reaches a safe temperature.
Cook with Chicken wings