Empty My Fridge
Greek Baked Chicken Wings
Ingredients
- Extra virgin olive oil9 tbsp
- Lemon · zested juiced, sliced, for garnish2
- Garlic · peeled crushed, peeled finely grated minced6 + 4–5
- Oregano · dried1 ½ tbsp
- Black pepper1 tbsp
- Salt1 tsp
- Paprika1 tsp
- Cayenne pepper1 tsp
- Chicken wing3 lb
- Feta cheese · for garnish
- Parsley · chopped, for garnish
- Cucumber · peeled¾
- Vinegar1 tsp
- Greek yoghurt2 cups
- Dill · chopped
- White pepper · ground¼ tsp
- Bread
Instructions
- Whisk the olive oil, the zest and juice of the 2 lemons (about ½ cup juice), the crushed garlic, dried oregano, black pepper, salt, sweet paprika and cayenne (only if you want it spicy) into a marinade. Make it a few hours up to a day ahead.
- Toss the 3 lb chicken wings in the marinade until evenly coated. Cover and refrigerate for a few hours or overnight.
- Preheat the oven to 400°F. Spread the wings on a large baking sheet and bake for 45–50 minutes, until the internal temperature reaches at least 165°F.
- Move the wings to the top rack and broil briefly until the skin is golden brown and crispy. Take them out and rest for about 5 minutes.
- Make the tzatziki while the wings bake: grate the cucumber, salt it with half the kosher salt (1 tsp total), combine with the garlic, white vinegar, Greek extra virgin olive oil, 2 cups plain Greek yogurt, the optional dill or mint and the ground white pepper, then chill until serving.
- Arrange the wings on a platter, then garnish with crumbled feta, lemon slices and chopped parsley. Serve with the tzatziki and warm pita.
Summarized from The Mediterranean Dish's video. Watch it for the details.
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