Turkish Style Grilled Chicken Wings

Ingredients

1 cup Turkish hot pepper paste (see note)

1/2 cup extra-virgin olive oil

1/2 cup chopped fresh parsley leaves

4 medium cloves garlic, minced

1 tablespoon pomegranate molasses

1 tablespoon kosher salt

1 tablespoon fresh, crushed tabasco (or other hot) pepper- optional

1 teaspoon toasted ground cumin seed

1 teaspoon paprika

3 pounds chicken wings, cut at joints, wingtips discarded

Directions

In a medium bowl, stir together pepper paste, olive oil, parsley, garlic, and pomegranate molasses with a rubber spatula until well combined. Stir in salt, isot pepper (if using), cumin, and paprika. Transfer 1/2 cup (120ml) pepper paste mixture to a small bowl and set aside. (If you're marinating the chicken wings overnight, cover and refrigerate this pepper paste mixture until you're ready to grill the wings.)

Combine chicken wings and remaining pepper paste mixture in a 1-gallon zipper-lock bag. Seal bag, pressing out as much air as possible. Massage bag until wings are evenly coated in marinade. Lay bag flat on a rimmed baking sheet and refrigerate, turning bag occasionally, for at least 1 hour and up to 24 hours.

When ready to cook, thread chicken wings onto sets of 2 metal skewers, spacing the skewers 1 to 1 1/2 inches apart. Try to keep the chicken wings in a relatively even and flat layer on the skewers. If you're working with both flats and drumettes, thread them on separate sets of skewers. For flats, thread each flat through the gap between the two bones; for drumettes, alternate their end-to-end alignment on the skewers as if they are sleeping head to toe next to each other. Make sure the wings are bunched tightly together, leaving no parts of the skewers exposed except for a 2-inch handle at the bottom of each pair and the pointy tips at the top.