Bal-e Morgh ba Sos-e Sir (بال مرغ با سس سیر) — Persian Garlic Chili Chicken Wings
Crispy Persian-style chicken wings marinated with vinegar, onion, garlic, fresh red chilies, oregano, paprika, and hot pepper. Roasted hot for crackly skin, then tossed in a bold garlic-chili sauce.
Printable Recipe Card
Servings: 4 · Total: 140 min · Difficulty: medium
Ingredients (quick list)
- 1000 g Chicken wings, split at joints, tips removed (Pat very dry with paper towels)
- 8 g Fine sea salt (About 1 1/2 tsp)
- 8 g Baking powder (About 2 tsp; for crispier skin)
- 150 g Yellow onion (Grated on the large holes of a box grater)
- 30 g Garlic (Finely grated (about 8–10 cloves))
- 25 g Fresh red chili peppers (Finely minced; remove seeds for less heat)
- 8 g Fresh oregano leaves (Finely chopped (about 1/2 cup loosely packed))
- 6 g Paprika (About 2 tsp)
- 2 g Hot red pepper flakes (About 1 tsp; adjust to taste)
- 30 ml White wine vinegar (About 2 tbsp)
- 30 ml Olive oil (About 2 tbsp)
- 2 g Black pepper (About 1 tsp, freshly ground)
Steps (summary)
- Prepare the wings: split wings into drumettes and flats if needed, and discard tips. Pat completely dry. In a large bowl, toss…
- Make the marinade: in a bowl, combine grated onion, grated garlic, minced fresh red chilies, chopped oregano, paprika, hot pepp…
- Heat the oven to 230°C / 450°F. Set a wire rack on a rimmed baking sheet and lightly oil the rack. Arrange wings in a single la…
- Crisp and glaze: switch oven to broil (grill) on high. Broil wings 2–4 minutes, watching closely, until skin blisters and edges…
Cultural Background
Spiced chicken wings are a popular modern appetizer in Iranian home cooking and casual gatherings, often flavored with bold aromatics like garlic, herbs, and chili. This style reflects contemporary tastes while keeping familiar Persian preferences for balanced acidity and fragrant herbs.
Equipment
💡 Tips
- Dry skin is the key: pat wings well and use the rack so hot air circulates for crispiness.
- If you want less bite, remove chili seeds and membranes, and reduce hot pepper flakes by half.
- For stronger garlic aroma without bitterness, grate garlic (not minced) and avoid burning it under the broiler.
- If using very juicy onions, squeeze grated onion lightly so the marinade clings instead of steaming the wings.
⚠️ Common Mistakes
❌ Skipping drying the wings before roasting
💡 Why: Moisture on the skin turns to steam, preventing browning and crisping.
✅ Fix: Pat wings very dry, use baking powder, and roast on a wire rack with space between pieces.
❌ Crowding the pan
💡 Why: Crowded wings trap steam and cook unevenly, leading to pale, soft skin.
✅ Fix: Use two trays if needed and keep a small gap between pieces for airflow.
❌ Broiling too long at the end
💡 Why: High direct heat can burn garlic-onion residues and turn flavors bitter.
✅ Fix: Broil only 2–4 minutes, watch constantly, and toss wings with the finishing sauce off-heat.
❌ Marinating for too long with vinegar
💡 Why: Extended acid exposure can make the surface texture slightly mushy.
✅ Fix: Keep marination to 1–8 hours; if prepping earlier, hold the vinegar back and add it during the last hour.
🧊 How to Store
Cool to room temperature within 1 hour, then refrigerate in an airtight container up to 3 days. Reheat on a rack at 220°C / 425°F for 10–12 minutes until sizzling. Avoid microwaving if you want crisp skin. Freeze cooked wings up to 2 months; thaw overnight in the fridge before reheating.
📅 Make Ahead
Marinate the wings up to 8 hours ahead. You can also roast them fully, cool, and refrigerate up to 24 hours; re-crisp on a rack at 220°C / 425°F for 10–12 minutes, then toss with freshly mixed finishing sauce.
🍽️ Pairs Well With
- Fresh herbs and radishes
- Pickled vegetables (torshi-style mixed pickles)
- Flatbread or lavash
- Cucumber-yogurt dip (mast-o-khiar) or a dairy-free garlic-lemon dip
Regional Variations
- Tehran-style modern cafesOften served extra crisp with a sharper vinegar kick and a side of herb salad; heat level tends to be higher to match contemporary snack menus.
- Northern Iran (Caspian influence)May lean more herb-forward with additional fresh greens and a brighter sour note, sometimes using local souring agents in place of part of the vinegar.
Ingredients
- 1000 gChicken wings, split at joints, tips removed (Pat very dry with paper towels)
- 8 gFine sea salt (About 1 1/2 tsp)
- 8 gBaking powder (About 2 tsp; for crispier skin)
- 150 gYellow onion (Grated on the large holes of a box grater)
- 30 gGarlic (Finely grated (about 8–10 cloves))
- 25 gFresh red chili peppers (Finely minced; remove seeds for less heat)
- 8 gFresh oregano leaves (Finely chopped (about 1/2 cup loosely packed))
- 6 gPaprika (About 2 tsp)
- 2 gHot red pepper flakes (About 1 tsp; adjust to taste)
- 30 mlWhite wine vinegar (About 2 tbsp)
- 30 mlOlive oil (About 2 tbsp)
- 2 gBlack pepper (About 1 tsp, freshly ground)
🔄 Substitutions
- White wine vinegar→ Apple cider vinegar
- Fresh oregano→ Dried oregano
- Fresh red chili peppers→ Serrano or jalapeño peppers
Instructions
- 1
Prepare the wings: split wings into drumettes and flats if needed, and discard tips. Pat completely dry. In a large bowl, toss wings with salt and baking powder until evenly coated. Let rest uncovered on a rack over a tray in the refrigerator for 30 minutes to dry the skin.
- 2
Make the marinade: in a bowl, combine grated onion, grated garlic, minced fresh red chilies, chopped oregano, paprika, hot pepper flakes, vinegar, olive oil, and black pepper. Add wings and mix thoroughly, massaging marinade into all surfaces. Cover and refrigerate 60 minutes (up to 8 hours).
- 3
Heat the oven to 230°C / 450°F. Set a wire rack on a rimmed baking sheet and lightly oil the rack. Arrange wings in a single layer with space between pieces. Roast 20 minutes, then flip each wing and roast 18–22 minutes more, until deep golden and 75°C / 167°F at the thickest part.
- 4
Crisp and glaze: switch oven to broil (grill) on high. Broil wings 2–4 minutes, watching closely, until skin blisters and edges char slightly. Meanwhile, whisk the finishing sauce ingredients in a large bowl. Transfer hot wings to the bowl and toss for 30 seconds to coat; rest 2 minutes before serving.
🪪 Recipe Passport
Cultural Background
Spiced chicken wings are a popular modern appetizer in Iranian home cooking and casual gatherings, often flavored with bold aromatics like garlic, herbs, and chili. This style reflects contemporary tastes while keeping familiar Persian preferences for balanced acidity and fragrant herbs.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
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