Greek Wings

The marinade used here is also available as a standalone recipe: Greek Lemon-Oregano Marinade (Greek Wings).

The sauce used here is also available as a standalone recipe: Lemon-Feta Finishing Sauce (Greek Wings).

Ingredients

• Zest and juice of 1 lemon
• 6garlic cloves, crushed
• ½cup (120 ml) extra-virgin olive oil
• 1Tbsp. (15 ml) cracked black pepper
• 1¼ tsp. (6 ml) kosher salt
• 2tsp. (10 ml) dried oregano
• 3lb. (1.36 kg) chicken wings or less
• ½ cup (120 ml) extra-virgin olive oil
• 3Tbsp. (45 ml) fresh lemon juice
• 1small garlic clove, finely grated
• ½tsp. (2.5 ml) cayenne pepper
• ½tsp. (2.5 ml) cracked black pepperKosher salt
• ¼cup (60 ml) chopped parsley
• 3oz. (85 g) feta, crumbled

Method

1. To make the marinade, whisk the lemon zest and juice, garlic, oil, black pepper, salt, and oregano in a large bowl to combine. Add the wings and toss to coat, then cover and chill at least 2 hours and up to 12 hours.
2. Place racks in the upper and lower thirds of the oven and preheat to 375° (190°C). Line 2 large rimmed baking sheets with foil and set a wire rack in each one if you have them.
3. Remove the wings from the marinade and arrange them on the baking sheets. Bake the wings, rotating the baking sheets front to back and top to bottom halfway through, until deeply browned and crisp, about 1 hour.
4. To make the dressing, whisk the oil, lemon juice, garlic, cayenne, and black pepper in a small bowl, then season with salt.
5. To serve, stir the parsley into the dressing. Arrange the wings on a platter, drizzle the dressing over, and scatter the feta on top. Garnish with lemon if desired.