Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Marinade & Wings
Finishing & Garnish
Method
Marinade & Wings
- 1
Prepare wings
If whole wings are used, separate at the joint to make drumettes and flats; discard wing tips or save for stock. Pat wings dry with paper towels so the marinade will adhere.
- 2
Make marinade
In a large bowl, whisk together plain yogurt, olive oil, lemon juice, minced garlic, smoked paprika, ground cumin, ground black pepper, salt, and red pepper flakes (if using) until smooth.
- 3
Marinate
Add the wings to the bowl and toss until each piece is evenly coated. Cover and refrigerate for at least 1 hour, preferably 3–6 hours. For best flavor, marinate overnight (up to 24 hours).
- 4
Bring to room temperature
Remove wings from the refrigerator 20–30 minutes before cooking so they come closer to room temperature—this helps them cook more evenly.
- 5
Preheat oven or grill
For oven: preheat to 220°C (425°F) and position a rack in the center. Line a baking sheet with foil and place a wire rack on top. For grill: preheat to medium-high and oil the grates.
- 6
Arrange wings
Shake off excess marinade and arrange wings in a single layer on the wire rack (or directly on a lightly oiled grill grate) leaving space between pieces for air circulation.
- 7
Cook wings
Oven method: Roast for 25 minutes, then flip each wing and roast another 10–15 minutes until skin is deep golden and crisp and internal temperature reaches 75°C (165°F). Total about 35–40 minutes. Grill method: Grill 10–12 minutes per side over medium-high heat, moving to indirect heat if they begin to char too quickly, until cooked through and crisp.
Finishing & Garnish
- 8
Make glaze
While wings finish cooking, melt butter in a small saucepan over low heat. Stir in honey and soy sauce until combined and glossy; remove from heat. This adds shine, a touch of sweetness, and salt balance.
- 9
Glaze wings
When wings are done, transfer them to a large bowl. Pour the warm glaze over the wings and toss gently to coat each piece evenly.
- 10
Garnish and serve
Transfer glazed wings to a serving platter. Sprinkle with chopped fresh parsley or cilantro and serve with lemon wedges for squeezing. Serve immediately while hot and crisp.