I couldn’t believe how good these turned out. Georgina Hayden’s recipe for Lemon and Oregano Chicken Wings with Feta Dip from Greekish is a true crowd-pleaser. The wings feel like spring with a short, quick burst of zesty lemon that is tucked into an aromatic oregano, and roasted to a golden crisp. The creamy feta dip, with its tangy yogurt and bold hits of garlic and chili, takes the dish to the next level—ideal for pairing with cucumber sticks or just enjoying as-is. Simple to prepare yet brimming with flavor, this recipe beautifully showcases the vibrant and comforting qualities of Greek cuisine. A must-try.
Ingredients 🍗
For the wings:
~2lbs chicken wings
2 lemons
2 tablespoons olive oil, plus extra for frying
2 teaspoons garlic powder
2 teaspoons dried oregano
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
For the dip:
2 red chillies
1 garlic clove
200g feta
150g Greek yoghurt
100g mayonnaise
40g kefalotyri or pecorino cheese
Directions 📜
1. Preheat oven to 400f. If needed, cut wings into drumettes and flats.
2. In a large bowl, combine wings, zest and juice of 1 lemon, olive oil, garlic powder, oregano, salt, and pepper. Massage flavors into wings.
3. Spread wings on a lined baking sheet. Roast 35–45 min, turning halfway, until golden and cooked through.
4. For dip: Fry finely sliced chillies and garlic in a small pan with oil until golden, then cool. Mash feta with yogurt in a bowl. Mix in mayo, grated kefalotyri, zest of remaining lemon, and fried chilli and garlic. Add juice of ½ lemon, season, and adjust.
5. Serve wings with dip and cucumber sticks
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