Greek Wings With Lemon and Feta

These wings, inspired by the Greek wings at Bailey’s local bar, Crystal Beer Parlor, require at least two hours to marinate, so make sure you plan accordingly.

4 SERVINGS 

WINGS

• Zest and juice of 1 lemon
• 6 garlic cloves, crushed
• ½ cup extra-virgin olive oil
• 1 Tbsp. cracked black pepper
• 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
• 2 tsp. dried oregano
• 3 lb. chicken wings or 32 separated flats and/or drumettes

ASSEMBLY

• ½ cup extra-virgin olive oil
• 3 Tbsp. fresh lemon juice
• 1 small garlic clove, finely grated
• ½ tsp. cayenne pepper
• ½ tsp. cracked black pepper
• Kosher salt
• ¼ cup chopped parsley
• 3 oz. feta, crumbled

Instructions:

WINGS 

1. Whisk lemon zest and juice, garlic, oil, black pepper, salt, and oregano in a large bowl to combine. 
2. Add wings and toss to coat. Cover and chill at least 2 hours and up to 12 hours
3. Place racks in upper and lower thirds of oven; preheat to 375°. 
4. Line 2 large rimmed baking sheets with foil; set a wire rack in each one if you have them. 
5. Remove wings from marinade; arrange on baking sheets. 
6. Bake wings, rotating baking sheets front to back and top to bottom halfway through, until deeply browned and crisp, about 1 hour.

ASSEMBLY Whisk oil, lemon juice, garlic, cayenne, and black pepper in a small bowl; season dressing with salt.

To serve, stir parsley into dressing. Arrange wings on a platter, drizzle dressing over, and scatter feta on top.