A new grilling season favorite, Lemony Grilled Greek Chicken Wings! Chicken wings soak up a bold & zesty Greek-inspired marinade made with loads of lemon, garlic, & oregano. Grilled with the 2-zone method, these Greek wings are guaranteed to have the best charred, crispy skin but they also stay totally juicy on the grill. Serve alongside creamy whipped feta sauce for dipping, this grilled Greek chicken wings recipe is perfect for weeknight dinners, backyard BBQs, & summer entertaining alike!
THIS POST IS SPONSORED BY
ALDI, who I’m thrilled to partner & share with you all throughout 2021! With an amazing assortment of high-quality meats & summer produce, ALDI is my favorite one-stop shop for grilling season! All thoughts & opinions are my own.
Grilled Chicken Wings with Greek-Inspired Flair!
Back when I was a server in Milwaukee, there was a little hole-in-the-wall Greek cafe just down the block from the restaurant where I worked. Their late night service made for a frequent stop for post-shift drinks & snacks. My go-to order? Greek fries topped with loads of lemon, feta, oregano, & pepperoncini. The contrast of the warm, fried potatoes with the brightly flavored toppings – seriously so good!
That’s exactly how these grilled Greek chicken wings came to be! I took all those the light + bright flavors & infused them into perfectly grilled chicken wings (another favorite from my time in Milwaukee!). If you’ve never had grilled wings before, you’re seriously in for such a treat!
Plus, everything you need to make them is available at ALDI!
My ALDI obsession is well-documented here on PWWB, but I’m even more so obsessed with ALDI during grilling season. ALDI has everything you’d ever want or need for grilling up the best summer meals. These wings are no exception! I use the Kirkwood Fresh Chicken Wings, which I always keep on hand during the summer months. They’re so affordable & stay super juicy on the grill.
These grilled Greek chicken wings are effortless enough for weeknight grilling (just a handful of ingredients required + minimal active prep!). But, especially when you load them up with crumbled feta, sliced pepperoncini, & serve them alongside whipped feta, they are an impressive, fun, & delicious shareable for any & all patio hangs & backyard BBQs this summer!
Head to ALDI (or place a curbside or Instacart order online!) to grab all of the ingredients you need for a few batches of these Greek wings. I have a feeling that as soon as you try them, you’re gonna want to make them again & again! ♡ Read on to learn more about these Grilled Greek Chicken Wings, or jump straight to the recipe & get grilling!
Simple Lemony Greek Marinade for Grilled Wings
The base of this Greek chicken wings recipe is a big, bright & boldly flavored Greek marinade, made with just 5 staple ingredients. The nice part about this recipe is that marinade plays double duty – you use most of it to marinate the wings, while some is reserved for basting on the grill – so prep is super streamlined. Plus, you can get everything you need to make it at ALDI! Double win!!!
Full ingredients list & measurements provided in the Recipe Card, below.
You will need…
- Chicken wings – You can use fresh or frozen chicken wings. I always keep Kirkwood Fresh Chicken Wings from ALDI on hand – they’re super affordable & stay so juicy on the grill!
- Olive oil – Since the ingredients list is so minimal here, it’s important to use high-quality olive oil for best results. I really like the Specially Selected Sicilian Extra Virgin Olive Oil from ALDI. It’s PDO-certified (so you know it’s made from high-quality Italian olives) & its flavor is pleasantly fruity – perfect for Greek wings!
- Lemons – Both the zest & juice for maximum lemony flavor. Look for thin-skinned lemons that feel heavy for their size to ensure they’re juicy enough!
- Aromatics – Namely, loads of garlic & dried oregano to create the bold Greek-inspired flavor we’re after here. I also like adding a little paprika. If you like a kick of heat, add in some crushed red pepper flakes, too.
Quick Prep Tips:
Thawing frozen chicken wings. ⇢ The easiest way to thaw a bag of frozen chicken wings is to transfer them from the freezer to the refrigerator & let them thaw overnight. Be sure to set the bag in a bowl or on a rimmed baking sheet to contain any leakage that may occur. If you’re on a time crunch, you can also thaw frozen chicken wings a little more quickly by submerging the bag in cool water. The steady, cool temperature of the water creates a really controlled environment for the frozen chicken to come up to room temperature. They thaw in just 30ish minutes – easy!
Suggested marinating time. ⇢ Aim to marinate your wings for at least 12 hours or up to 3 days. These Greek wings really benefit from a longer marinade, so try to give yourself as much time as possible to help the chicken soak up all of the flavor in the marinade.
How to Grill Chicken Wings
The secret to grilling up the most perfect chicken wings – ones that are simultaneously crispy, charred, juicy, & tender – is 2-Zone Grilling. You’ll first grill the chicken with indirect heat, so they cook through without burning. Then, you’ll finish them over direct heat to get the chicken skin beautifully crispy. They’re perfect in absolutely every way, & it couldn’t be easier to do.
It’s as easy as 1-2-3…
- Light the grill: Prepare your grill for 2-zone grilling, creating one zone of direct high heat & a second zone of indirect heat. If using a gas grill, simply light half of its burners to their highest setting. If using a charcoal grill, simply distribute all of the lit charcoal to one side of the grill. The side of the grill directly over the heat source is the direct heat zone, while the other side is the indirect heat zone. (Learn more about zone grilling!)
- First, grill the Greek wings with indirect heat: Place the marinated wings on the grill grates in the indirect heat zone. Close the lid & cook for about 14 minutes, flipping & rearranging the wings halfway through. After 14 minutes, the wings should be mostly, if not entirely, cooked through & ready for their quick, crispy finish…
- Char-grill over direct heat: Transfer the Greek wings to the direct heat zone. While the wings grill, carefully baste them with reserved lemon-garlic mixture from the Greek marinade. Grill about 2 minutes per side, or until they’re as charred & crisp as you like!
Other Grilled Wings FAQs:
- What temperature to grill chicken wings? ⇢ These grilled Greek chicken wings should be cooked on a grill that’s set up for 2-zone grilling, with one zone of direct, high heat & one zone of indirect heat. The overall temperature of the grill should run about 500-600 degrees F, though the most intense heat comes from just the direct heat zone of the grill.
- How long to grill chicken wings? ⇢ These Greek wings grill up in 20-25 minutes, with 14-20 minutes of indirect heat cooking & 3-4 minutes of direct heat cooking. If your wing sections are smaller, they’ll grill up in closer to 20 minutes, if larger it’ll take closer to 25 minutes. The thickest part of the wings should register an internal temperature of 165 degrees F, & the skin should be deliciously crisp & charred.
- How do you make chicken skin crispy on the grill? ⇢ The secret to really crispy grilled Greek wings is the 2-Zone Method detailed here. A quick finish over direct, high heat gets the chicken skin crisp without burning or overcooking the Greek wings. To help things along, you’ll also baste the wings with the lemony marinade, which causes small flare-ups on the grill that make these Greek chicken wings super crispy & charred. It’s so good!
Finishing touches – Greek chicken wing sauce & serving!
With the Greek wings grilled to perfection, all that’s left to do is serve! You can, of course, enjoy them as-is, but there are a few really simple special touches that take them absolutely over the top.
Whipped Feta Dip – the easiest Greek chicken wing sauce!
It’s not a plate of wings without a cooling sauce for dipping! Tzatziki is probably the first thing that comes to mind for Greek-inspired wings, though I’m partial to an ultra smooth & creamy Whipped Feta Dip.
If you’ve never made whipped feta before, you’re in for such a treat! It’s seriously quick & easy to make – simply add some good feta cheese to a food processor with a little olive oil, lemon, garlic, & honey, & whip it up until it’s nice & airy. When it comes to whipped feta, using good, fresh feta cheese is a must. I’m obsessed with the Emporium Selection Crumbled Feta Cheese, available at ALDI!
Other Greek chicken wing toppings:
To serve, pile your grilled Greek chicken wings on a platter alongside the creamy whipped feta dip & loads of lemon wedges. I like to top it all off with crumbled feta (because more is more when it comes to cheese!), zingy pepperoncinis, & crushed red pepper flake for a little kick of heat. If you have a summer herb garden, a handful of chopped fresh parsley, oregano, or chives make for an excellent finishing touch!
I cannot wait for you to try these Lemony Grilled Greek Chicken Wings! They’re bright, bold, & totally craveable – everything you want in a grilled meal for summer! If you do give them a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo & tag @playswellwithbutter on Instagram. I LOVE hearing about & seeing your PWWB creations!Print
Made with a bold & zesty Greek-inspired marinade & grilled with the 2-zone method, these Grilled Greek Wings are guaranteed to have the best charred, crispy skin but also stay totally juicy on the grill. Serve alongside creamy whipped feta for dipping!
- 64 ounces (4 pounds) Kirkwood Fresh Chicken Wings
- 1/2 cup + 1 tablespoons Specially Selected Sicilian Extra Virgin Olive Oil, divided
- 1 tablespoon kosher salt
- 4 large, juicy lemons, zested & juiced
- 10–12 cloves garlic, finely chopped or grated
- 1 tablespoon Stonemill Dried Oregano
- 1 teaspoon Stonemill Paprika
- for serving, as desired: whipped feta dipping sauce (below), crumbled feta, sliced pepperoncini, lemon wedges, etc.
Whipped Feta Dip:
- 4 ounces Emporium Selection Crumbled Feta Cheese
- 1/2 lemon, zested & juiced
- 1 clove garlic
- 1 tablespoon Specially Selected Sicilian Extra Virgin Olive Oil
- 1–2 teaspoons Specially Selected Raw Honey
- Prep the lemony marinade & marinate the wings: Place the chicken wings in a large airtight container or resealable plastic bag. Top with 1/2 cup of the olive oil & the salt. Set aside. Combine the lemon zest & juice, garlic, oregano, & paprika in a mixing bowl or liquid measuring cup. Whisk to combine. Pour 3/4 of the lemon mixture over the wings. Transfer the remaining lemon mixture to an airtight container or jar. Set aside. Toss the wings to coat in the marinade. Cover/seal & transfer to the refrigerator to marinate for at least 12 hours or up to 3 days. The longer you’re able to marinade, the juicier & more flavorful your Greek chicken wings will be. About 30 minutes before you’re ready to grill, pull the wings & reserved lemon mixture out of the refrigerator to come to room temperature for more even grilling.
- Prep the whipped feta dip: Combine all listed ingredients in a food processor. Blend until smooth & creamy, stopping to scrape down the sides of the food processor as needed. Set aside or transfer to an airtight container & store in the refrigerator for up to 1 week.
- Light the grill: Prepare your grill for indirect cooking, creating a zone of direct high heat & a second zone of indirect heat. If using a gas grill, begin preheating at least 15 minutes before grilling. If using charcoal, light the charcoal at least 30 minutes prior to grilling. (To learn more about zone grilling, be sure to check out this post.)
- Grill the wings with indirect heat: Once the grill is hot, place the marinated chicken wings on the indirect side of the grill, shaking off any excess marinade. Arrange the wings as close to the fire as possible without being over the direct heat. Close the grill lid & cook the wings with indirect heat for 7-10 minutes. Flip the wings, rearranging them so the wings furthest from the direct heat source in the first half of the cook are closest to the heat during the second half, & vice versa. Close the grill lid & cook the wings with indirect heat for 7-10 minutes more. If your wing sections are smaller, they’ll grill up in closer to 7 minutes, if larger it’ll take closer to 10 – the goal is to cook the wings almost entirely with indirect heat.
- Char the wings over direct heat: Arrange the cooked wings over the direct heat to finish them off with a good crispy char, about 2 minutes per side or until as charred as desired, carefully brushing with some of the reserved lemon mixture as they cook.
- Serve: Transfer the grilled wings to a serving platter, drizzling any remaining marinade over top. As desired, finish with crumbled feta, sliced pepperoncini, or a squeeze of fresh lemon juice. Serve immediately with the whipped feta. Enjoy!
- 20-Minute Meal Prep: While a little prep is involved, this Greek chicken wings recipe is very easy to throw together, especially if you’ve done a little prep in advance. Nearly all of the active prep work for these Greek wings come from prepping the lemony marinade & whipped feta dip. Take care of either or both in advance, & dinner will be a total breeze:
- Prep the lemony marinade according to Step 1 of Recipe Directions. Either use immediately to marinate the wings as described, or store in an airtight container in the refrigerator for up to 1 week. (10 minutes active prep)
- Prep the whipped feta dip according to Step 3 of Recipe Directions. Store in an airtight container in the refrigerator for up to 1 week. (10 minutes active prep)
Keywords: greek chicken wings, greek wings, grilled chicken wings, easy, simple, grilling recipes, barbecue, grilled, Greek marinade, spring, summer
Recipe & Food Styling by Jess Larson, Plays Well With Butter | Photography by Rachel Cook, Half Acre House.
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