Greek-Inspired Chicken Wings with Creamy Feta Dipping Sauce
Transport your taste buds to the sun-kissed shores of Greece with these irresistible Greek-Inspired Chicken Wings paired with a velvety Feta Dipping Sauce! This recipe combines the bold, herbaceous flavors of the Mediterranean with the crispy, golden perfection of baked or air-fried wings. The tangy, creamy feta sauce—loaded with fresh dill, chives, and zesty lemon—takes these wings to a whole new level of deliciousness. Whether you’re hosting a game night, a family gathering, or simply craving a flavorful snack, this dish will steal the show. Let’s dive into this culinary adventure!
Why You’ll Love This Recipe
- Mediterranean Magic: Infused with classic Greek flavors like oregano, rosemary, garlic, and lemon.
- Crispy Without Frying: Baking powder ensures perfectly crisp wings without the mess of deep-frying.
- Versatile Cooking Methods: Choose between oven-baking or air-frying for convenience.
- That Feta Sauce: A creamy, tangy dip that’s so good, you’ll want to put it on everything!
Ingredients (Serves 6-8)
For the Chicken Wings:
- 3.5 lbs split chicken wings (also known as party wings, tips removed)
- 2 tablespoons avocado oil (or olive oil for a more Mediterranean vibe)
- 2 teaspoons baking powder (the secret to crispy skin!)
- 2 teaspoons smoked paprika (for a subtle smokiness)
- 2 ½ teaspoons dried oregano (a Greek staple)
- 2 ½ teaspoons garlic powder
- ½ teaspoon dried rosemary (finely crushed for even distribution)
- ¼ teaspoon cayenne pepper (optional, for a gentle kick)
- 1 ½ teaspoons kosher salt (plus extra to taste)
For the Creamy Feta Dipping Sauce:
- 4 oz feta cheese (crumbled, preferably a tangy variety)
- ¼ cup whole milk Greek yogurt (for richness)
- ½ cup avocado oil mayonnaise (or regular mayo if preferred)
- 3 cloves garlic (minced finely or grated for a smoother blend)
- 2 tablespoons fresh lemon juice (from about ½ a lemon)
- 2 teaspoons fresh lemon zest (for a bright, citrusy pop)
- 1 tablespoon red wine vinegar (to enhance the tang)
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- ¼ teaspoon kosher salt (adjust to taste)
- ½ teaspoon freshly ground black pepper
- ¼ cup fresh dill (chopped, plus extra for garnish)
- ¼ cup fresh chives (finely chopped)
For Finishing Touches:
- 3 teaspoons lemon zest (from about 1 lemon, for a fresh finish)
- ¼ cup fresh parsley (chopped, for vibrant color)
- ¼ cup fresh dill (chopped, to tie in the sauce flavors)
Equipment Needed
- Two large baking sheets (or an air fryer)
- Wire baking racks (optional, for oven method)
- Aluminum foil
- Cooking spray (if not using wire racks)
- Large mixing bowl
- Small mixing bowl
- Food processor or high-speed blender
- Microplane or zester
- Tongs
- Serving platter
Step-by-Step Instructions
- Prepare for Baking (Oven Method):
Preheat your oven to 400°F (200°C). Line two baking sheets with aluminum foil for easy cleanup. Place a wire baking rack on each sheet to allow air circulation for crispier wings—if you don’t have racks, generously coat the foil with cooking spray to prevent sticking. - Mix the Spice Rub:
In a small bowl, combine the baking powder, smoked paprika, dried oregano, garlic powder, crushed dried rosemary, cayenne pepper (if using), and kosher salt. Stir well to ensure the spices are evenly distributed. This blend will give your wings that irresistible Greek flair! - Season the Wings:
Pat the chicken wings dry with paper towels—this step is crucial for achieving crispy skin! Place the wings in a large mixing bowl and drizzle with avocado oil. Toss to coat evenly, ensuring each wing is lightly slicked with oil. Sprinkle the spice rub over the wings and toss again, massaging the mixture into every nook and cranny for maximum flavor. - Arrange and Bake (Oven Method):
Spread the wings evenly across the two prepared baking sheets, placing them skin-side up. Ensure they’re not overcrowded to allow for proper browning. Bake in the preheated oven for 35-45 minutes, rotating the trays halfway through for even cooking. The wings are done when they’re golden brown, crispy, and the internal temperature reaches 165°F (74°C). - Air Fry Option:
If using an air fryer, preheat it to 350°F (175°C). Place the seasoned wings in the air fryer basket in a single layer (you may need to work in batches). Cook for 10-12 minutes, shaking the basket halfway through to ensure even cooking and prevent sticking. The wings should be crispy and golden when done. - Prepare the Feta Dipping Sauce:
While the wings cook, let’s make the star of the show—the feta sauce! In a food processor or high-speed blender, combine the feta cheese, Greek yogurt, avocado oil mayonnaise, minced garlic, lemon juice, lemon zest, red wine vinegar, dried oregano, garlic powder, kosher salt, black pepper, and fresh dill. Blend on medium-low speed for about 30-40 seconds, pausing to scrape down the sides as needed, until the mixture is smooth and creamy. Transfer the sauce to a bowl and fold in the chopped chives. Taste and adjust seasoning—add more salt, lemon, or herbs as desired. - Finish the Wings:
Once the wings are cooked, transfer them to a large mixing bowl while they’re still hot. Sprinkle with the lemon zest, chopped parsley, and fresh dill. Toss gently to coat the wings in these fresh, aromatic finishes. Taste one wing and add a pinch of salt if needed—the flavors should be vibrant and balanced. - Serve and Enjoy:
Arrange the wings on a serving platter, showcasing their golden crispiness and herbaceous garnish. Serve the creamy feta dipping sauce on the side in a small bowl, garnished with a sprig of dill for an extra touch of elegance. Dig in while the wings are warm, dipping each bite into the tangy, herbaceous sauce for a true Greek-inspired experience!
Storage and Reheating Tips
- Storage: Store leftover wings in an airtight container in the refrigerator for up to 3 days. Keep the feta sauce in a separate container for up to 5 days.
- Reheating: Reheat wings in a 350°F (175°C) oven or air fryer for 5-7 minutes to restore crispiness—avoid the microwave to prevent sogginess.
- Freezing: Freeze cooked wings in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat directly from frozen in a 375°F (190°C) oven for 15-20 minutes.
Creative Variations
- Spicy Twist: Increase the cayenne pepper in the spice rub or add a pinch of red chili flakes to the feta sauce.
- Herb Swap: Try fresh mint or basil in place of dill for a different flavor profile.
- Cheese Swap: Substitute feta with crumbled goat cheese for a milder tang in the sauce.
A Personal Touch
This recipe reminds me of summer evenings spent dreaming of the Mediterranean—crisp wings bursting with oregano and lemon, paired with a cool, creamy dip that feels like a hug from Greece. I can’t wait for you to try this and make your own memories with it!
