Description
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!
Ingredients
Scale
- 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
Instructions
- 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!
Notes
- 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)