Greek Chicken Wings
Skip the store-bought options, and prepare this greek chicken wing recipe for tender, juicy chicken wings that are ready in an hour!
Servings: 6 servings
Calories: 425kcal
Equipment
Ingredients
- 2 lbs chicken wings I love a party pack with both flats & drums
- ¼ cup olive oil
- Juice of 1 lemon
- 3 cloves garlic minced
- ½ tablespoon red wine vinegar
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon pepper
Whipped tahini tahini feta sauce
- 8 oz feta crumbles
- ⅓ cup tahini
- Juice of 2 lemons
- ½ teaspoon sea salt
Instructions
- Preheat oven to 400 F.
- Pat the chicken wings dry with paper towels and place in a large mixing bowl and set aside.2 lbs chicken wings
- Prepare the marinade in a bowl by mixing together the olive oil, lemon juice, garlic, red wine vinegar, oregano, salt, and pepper.¼ cup olive oil, Juice of 1 lemon, 3 cloves garlic, ½ tbsp red wine vinegar, 1 tsp oregano, 1 tsp salt, 1 tsp pepper
- Pour the marinade over the chicken wings and toss until well coated.
- Assemble the wings on a baking sheet with a wire rack, leaving 2 inches in between each. Bake in the oven for 40 minutes, flipping the wings halfway through. Broil the wings for a minute or two at the end for extra crispy wings.
- Prepare the whipped tahini feta sauce by blending all the ingredients in a food processor until creamy.8 oz feta crumbles, ⅓ cup tahini, Juice of 2 lemons, ½ tsp sea salt
- Serve the wings warm with the dipping sauce and enjoy!
Notes
Storage : Store the cooked chicken wings in an airtight container in the fridge for up to 4 days. When ready to enjoy, heat the wings up in the microwave or in the toaster oven until warm and enjoy!
Nutrition
Serving: 1serving | Calories: 425kcal | Carbohydrates: 7g | Protein: 26g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 83mg | Sodium: 984mg | Potassium: 205mg | Fiber: 1g | Sugar: 1g | Vitamin A: 137IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 2mg