Cucumber Yoghurt Mint Chicken Wings with Lemon Sumac
These wings pair smoky grilled chicken with a cold cucumber yoghurt topping, plus mint, lemon and sumac for brightness. They’re ideal when you want a fresher BBQ wing that still feels satisfying, especially alongside flatbreads, salads and lighter summer sides.
Ingredients
For the wings
- 1.5 kg chicken wings split into flats and drumettes
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 4 garlic cloves finely grated
- 2 tsp dried oregano
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp onion granules
- 0.5 tsp sweet paprika
For the cucumber yoghurt mint topping
- 250 g Greek yoghurt
- 120 g cucumber coarsely grated
- 2 tbsp fresh mint finely chopped
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 small garlic clove finely grated
- 1 tsp sumac
- 0.5 tsp sea salt
- 1 tbsp extra virgin olive oil
To finish
- extra sumac for sprinkling
- a few mint leaves finely sliced
- lemon wedges
Instructions
Season the wings
- Pat the wings dry and place them in a large bowl. Add the olive oil, lemon juice, lemon zest, garlic, oregano, salt, black pepper, onion granules and paprika.
- Toss thoroughly so every wing is coated. Refrigerate for 1 to 3 hours.
Make the cucumber yoghurt
- Grate the cucumber, sprinkle with a tiny pinch of salt and leave it for 10 minutes, then squeeze out as much liquid as you can.
- Mix the cucumber with the Greek yoghurt, mint, lemon juice, lemon zest, garlic, sumac, sea salt and olive oil. Chill until needed.
Set up the BBQ
- Prepare the BBQ for two-zone cooking at around 200 to 220°C. Lightly oil the grate if needed.
- Take the wings out of the fridge about 20 minutes before cooking so they lose some of the chill.
Cook the wings gently first
- Place the wings on the cooler side of the grill. Close the lid and cook for 20 to 25 minutes, turning once or twice, until the skin tightens and the fat begins to render.
- This first stretch is what gives you good skin underneath the topping later on.
Finish over direct heat
- Move the wings to the hotter side and cook for 8 to 10 minutes, turning often, until browned, lightly blistered and cooked through to at least 74°C.
- I want definite colour here. The cool yoghurt finish needs properly grilled wings underneath it, otherwise the recipe feels flat.
Top and serve
- Arrange the hot wings on a platter. Spoon the cucumber yoghurt over in loose streaks and dollops rather than coating everything completely.
- Sprinkle with extra sumac and sliced mint, then serve with lemon wedges on the side.
Notes
Greek yoghurt needs to be thick for this recipe. If it’s loose, it slides straight off the wings and turns the whole platter watery. I usually grate the cucumber, salt it lightly, then squeeze out as much moisture as I can before mixing it in. That one step makes a huge difference. The topping stays cool and creamy instead of becoming a puddle at the bottom of the plate.
Sumac is very handy here because it brings a dry, lemony sharpness without extra liquid. That matters when the topping already has cucumber and lemon juice going through it. Mint should be chopped fairly fine so it spreads evenly. I want a fresh green note in every spoonful, not random big leaves that take over one bite and vanish from the next.
Nutrition
Calories: 554kcalCarbohydrates: 5gProtein: 38gFat: 42gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 18gCholesterol: 166mgSodium: 735mgPotassium: 440mgFiber: 1gSugar: 3gVitamin A: 520IUCalcium: 132mgIron: 2.1mg
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