Grilled Chicken Wings

Do not wash raw chicken. Pat the wings dry with disposable kitchen paper. Mix yogurt, tomato paste, olive oil, garlic, cumin, oregano, black pepper, salt and pul biber if using. Coat the wings, cover and refrigerate at 40°F or below for at least 1 hour, or up to overnight. Wash hands, utensils and surfaces after handling raw chicken.

During the last part of marinating, prepare a clean, lidded grill for two-zone cooking at 375–400°F: one side with heat beneath it and one without. Follow the grill manufacturer’s lighting instructions; use charcoal grills outdoors only.

Lift the wings out and scrape off excess marinade; discard the used marinade. Place in a single layer over the indirect-heat side, leaving small gaps. Close the lid and cook for 30–35 minutes, turning every 10 minutes. Keep raw-chicken utensils separate from those used for cooked food.

Move the wings over medium direct heat for 2–5 minutes, turning frequently to brown both sides. Move any pieces away from flare-ups or darkening marinade. Check several large flats and drumettes with a food thermometer, inserting it into the thickest meat without touching bone. If necessary return them to indirect heat, lid closed, until ready.

Every tested piece reaches at least 165°F. Skin should be browned with small charred patches, not blackened all over; color alone does not establish doneness.

Transfer using clean tongs to a clean platter. Rest for 5 minutes and serve hot.

Refrigerate leftovers in shallow containers within 2 hours, or within 1 hour when the surroundings exceed 90°F. Keep at 40°F or below and use within 3–4 days. Reheat until the thickest meat reaches 165°F.