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Greek chicken wings served with creamy ranch dill dip.
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5 from 1 vote

Greek Chicken Wings

Greek chicken wings are one of those easy appetizers that everyone loves! One bite of these Greek chicken wings seasoned with oregano, garlic, and lemon will have you hooked. Dip the wings into a creamy dip for an even more delicious bite.
Prep Time15 minutes
Cook Time45 minutes
Marinating Time30 minutes
Course: Greek Appetizers
Cuisine: American, Greek
Keyword: easy chicken appetizers, greek wings, wings
Servings: 4 servings
Calories: 399kcal
Author: Ria Mavrikos

Equipment

  • Baking sheet
  • Wire rack to place on top of the baking sheet
  • large bowl

Ingredients

  • 2 pounds chicken wings
  • 3 tablespoons extra virgin olive oil
  • 3 teaspoons honey
  • 2 teaspoons lemon juice
  • 2 teaspoons dry oregano
  • 2 teaspoons yellow mustard
  • 1 teaspoon roasted garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika powder
  • 1 tablespoon cornstarch

Instructions

  • In a large bowl, combine the olive oil, honey, mustard, lemon juice, dry oregano, roasted garlic powder, onion powder, salt, pepper, and paprika. Mix well to create a marinade.
    3 tablespoons extra virgin olive oil, 3 teaspoons honey, 2 teaspoons lemon juice, 2 teaspoons dry oregano, 2 teaspoons yellow mustard, 1 teaspoon roasted garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon paprika powder
  • Pat the chicken wings dry with paper towel and add the wings to the bowl with the marinade. Stir together so the wings are well coated. Cover the bowl with saran wrap and place the wings in the fridge for at least 30 minutes. When you're ready to bake the chicken wings, remove them from the fridge and add in the cornstarch. Mix together.
    2 pounds chicken wings, 1 tablespoon cornstarch
  • Line a baking sheet with parchment paper and place a wire rack on top. Arrange the wings in a single layer on the wire rack making sure the chicken wings aren't touching each other.
  • Bake the wings at 400°F for 25 minutes. After 25 minutes, remove the baking sheet from the oven, flip the wings using tongs, and bake for another 20-25 minutes until crispy and cooked through. Remove from the oven and let the wings rest for a few minutes. Serve with your favourite dip, a lemon wedge or sprinkle with oregano. Enjoy!

Notes

  • Marinate the chicken wings for at least 30 minutes in the fridge. But the longer, the better, so you can marinate them for up to 24 hours for even more flavour!
  • Coating the wings in cornstarch helps them achieve that added crispiness, but you can omit the cornstarch if you'd prefer or use flour instead. They will still be delicious!
  • Don't overcrowd the baking sheet; otherwise, the air won't be able to circulate around the wings.

Nutrition

Calories: 399kcal | Carbohydrates: 8g | Protein: 23g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 1282mg | Potassium: 238mg | Fiber: 1g | Sugar: 5g | Vitamin A: 445IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 2mg