Greek Wings With Lemon and Feta

Name: Greek Wings With Lemon and Feta
Yield: 4 Servings
Ingredients: 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; 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

Mashama Bailey4 ServingsSource

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Ingredients

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

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

Method

Whisk lemon zest and juice, garlic, oil, black pepper, salt, and oregano in a large bowl to combine. Add wings and toss to coat. Cover and chill at least 2 hours and up to 12 hours.

Place racks in upper and lower thirds of oven; preheat to 375°. Line 2 large rimmed baking sheets with foil; set a wire rack in each one if you have them. Remove wings from marinade; arrange on baking sheets. Bake wings, rotating baking sheets front to back and top to bottom halfway through, until deeply browned and crisp, about 1 hour.

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.