The inspiration for this greek wings with lemon and feta recipe came from the bon appétit website. I love the greek flavours of oregano and feta so this was a must try recipe.
I wasn't disappointed!!
The end result is full of flavour crispy oven baked chicken wings that are topped off with a zingy dressing, crumbled feta cheese and extra fresh chopped parsley. I could have eaten them all myself!!
Tips
- Make ahead – the chicken wings can be marinaded up to 12 hours in advance.
- This greek wings with lemon and feta recipe is easily adapted if you’re cooking for less or more people (the photos are half the recipe).
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Ingredients
- 1kg chicken wings – wing tips removed and jointed
For the marinade:
- zest of 1 small lemon plus 30ml lemon juice
- 4 cloves garlic, crushed
- 80ml extra virgin olive oil
- 2 tsp cracked black pepper
- 1 tsp salt
- 1 tsp dried oregano
For the dressing:
- 80ml extra virgin olive oil
- 30ml lemon juice
- 1 small clove garlic, grated
- 0.75 tsp cayenne pepper
- 0.75 tsp cracked black pepper
- salt
- 2 tbsp flat leaf parsley, chopped, plus extra to garnish
- 60g feta cheese, crumbled
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Instructions
- Whisk the marinade ingredients in a small bowl. Put the chicken wings into a large plastic bowl or sandwich bag and add the marinade. Mix well, ensuring each wing is well coated. Cover the bowl or seal the bag and chill for at least 2 hours, and up to 12 hours.
- Preheat the oven to 200C/fan 180C/gas 6 and place wire racks (if you have them) in the upper and lower thirds of oven. Line 1 or 2 (depending on size) large baking trays with kitchen foil; set a wire rack in each one (if you have them). Remove the wings from the marinade and arrange them in single layers the racks on top of the baking trays. Bake the wings for an hour, rotating the baking trays front to back and top to bottom halfway through, until deeply browned and crisp.
To assemble:
- Whisk the oil, lemon juice, garlic, cayenne, and black pepper in a small bowl. Season the dressing with salt.
- To serve, stir the chopped parsley into the dressing. Arrange the cooked wings on a platter or serving dish, drizzle over the dressing, and scatter the crumbled feta and extra chopped parsley on top.
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Greek Wings with Lemon and Feta
Ingredients
- 1kg chicken wings wing tips removed and jointed
For the marinade:
- zest of 1 small lemon plus 30ml lemon juice
- 4 cloves garlic crushed
- 80ml extra virgin olive oil
- 2 tsp cracked black pepper
- 1 tsp salt
- 1 tsp dried oregano
For the dressing:
- 80ml extra virgin olive oil
- 30ml lemon juice
- 1 small clove garlic grated
- 0.75 tsp cayenne pepper
- 0.75 tsp cracked black pepper
- salt
- 2 tbsp flat leaf parsley chopped, plus extra to garnish
- 60g feta cheese crumbled
Instructions
- Whisk the marinade ingredients in a small bowl. Put the chicken wings into a large plastic bowl or sandwich bag and add the marinade. Mix well, ensuring each wing is well coated. Cover the bowl or seal the bag and chill for at least 2 hours, and up to 12 hours.
- Preheat the oven to 200C/fan 180C/gas 6 and place wire racks (if you have them) in the upper and lower thirds of oven. Line 1 or 2 (depending on size) large baking trays with kitchen foil; set a wire rack in each one (if you have them). Remove the wings from the marinade and arrange them in single layers the racks on top of the baking trays. Bake the wings for an hour, rotating the baking trays front to back and top to bottom halfway through, until deeply browned and crisp.
To assemble:
- Whisk the oil, lemon juice, garlic, cayenne, and black pepper in a small bowl. Season the dressing with salt.
- To serve, stir the chopped parsley into the dressing. Arrange the cooked wings on a platter or serving dish, drizzle over the dressing, and scatter the crumbled feta and extra chopped parsley on top.
Notes
- Make ahead – the chicken wings can be marinaded up to 12 hours in advance.
- This greek wings with lemon and feta recipe is easily adapted if you’re cooking for less or more people (the photos are half the recipe).
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