2tbspflat leaf parsleychopped, plus extra to garnish
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.
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.
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).