Greek style chicken wings

Ingredients

  • 1 cup olive oil
  • 1 cup fresh lemon juice
  • 1 T garlic, minced
  • 1 T dried oregano
  • 1 T kosher salt11
  • 2 t cracked black pepper
  • 1.8 kg chicken wings
  • 1 cup Greek yogurt
  • 3⁄4 cup crumbly feta
  • juice of 1⁄2 a lemon
  • 2 cloves garlic, minced
  • 1⁄2 t dried mint
  • 1⁄8 t kosher salt

Method

Marinade & Cooking Instructions
  • Combine the first six ingredients in a bowl and whisk to create the marinade.
  • Place the marinade in a large, 4-liter Ziploc-style bag (or a large container) with the chicken wings and let marinate for a couple of hours in the refrigerator or overnight.
  • Preheat oven to 190 degrees Celsius (conventional oven).
  • When ready, remove wings from the bag and place on a baking sheet.
  • Cook for 45 minutes.
  • In the final minutes place wings under the broiler.
  • Cook until golden brown, and an internal temperature of 74 degrees Celsius.
Feta Dipping Sauce
  • While the wings are baking prepare feta dipping sauce.
  • Place Greek yogurt, crumbly feta, lemon juice, minced garlic, dried mint and salt in a mixing bowl and whisk until everything is thoroughly incorporated. Transfer to a serving bowl.
Variation:

Pat Wings Dry: After marinating, the absolute KEY to crispy air-fried wings is to pat them as dry as possible with a paper towel before cooking. The marinade will mostly be absorbed, but removing surface moisture prevents steaming.

Do Not Overcrowd: The air fryer works by circulating hot air. You must cook the wings in a single layer without overlapping. This will require cooking in batches.

Cook the first side for 10 minutes at 200 degrees Celsius. Use tongs to flip all the wings. Continue cooking for 8-12 minutes at 200 degrees Celsius until the internal temperature reaches 74 degrees Celsius and the skin is golden brown and crispy.

  1. A Note on Salt (Kosher vs. Table Salt): This recipe is written assuming the use of Kosher Salt (coarse, flaky crystals preferred by chefs for hand-seasoning meat).

    If using Kosher Salt: Use the quantity specified in the ingredients list. The coarse flakes are less dense, dissolve well in the marinade, and give you better control when seasoning.

    If substituting with Regular Table Salt: Table salt is much finer and denser. If measuring by volume (teaspoon/tablespoon), you must use about half the amount of table salt to achieve the same level of saltiness, otherwise, the wings will be over-salted. Table salt is also often iodized, which some people feel can impart a subtle metallic aftertaste. ↩︎