Mediterranean Chicken Wings served on a blue and white evil eye platter. The platter is surrounded by sprigs of fresh oregano and lemon wedges. A dish of feta and mint dip and a bowl of spice mix can be seen in the frame.
Appetizers, Homemade Takeout

Mediterranean Chicken Wings

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Let’s get baked! These Mediterranean Chicken Wings are marinated in buttermilk, seasoned with the bright Mediterranean flavors we love, and baked to crispy perfection! You won’t miss the deep-fried wings after giving these a try!

A large blue and white platter of chicken wings. Sprigs of fresh oregano, lemon halves, a small bowl of spice mix, and a bowl of feta and mint dip are visible.
These chicken wings are marinated overnight in Buttermilk, dill pickle juice, lemon juice, tabasco, and the homemade spice mix.
Two hands holding each end of a chicken wing flat. A platter of chicken wings and fresh lemon wedges can be seen in the background.
The combination of wet and dry marinade really amp up the flavor!

WHAT YOU NEED TO MAKE MEDITERRANEAN CHICKEN WINGS

WET MARINADE

  • buttermilk
  • dill pickle juice
  • tabasco sauce
  • lemon juice

DRY MARINADE

  • smoked paprika
  • dried oregano
  • dried dill
  • dried mint
  • garlic powder
  • kosher salt
  • black pepper
A white bowl full of colorful spices. Smoked paprika, garlic powder, oregano, black pepper, dill, kosher salt, and mint.
A simple dry marinade made of smoked paprika, garlic powder, oregano, black pepper, dill, kosher salt, and mint.
A bowl of yogurt, a chunk of feta, half a lemon, a Persian cucumber, and a handful of fresh mint.
Mise en place for the Feta and Mint Dip: Greek yogurt, feta, lemon, cucumber, and fresh mint.

WHAT YOU NEED TO MAKE FETA & MINT DIP

  • feta
  • Greek yogurt
  • fresh mint
  • cucumber
  • lemon juice

This dip is creamy, light, and refreshing. It’s perfectly dunkable and more than just an afterthought for your chicken wings. To make, simply pulse in a food processor until smooth.

Store in an airtight container in the fridge for up to 3 days.

A shallow bowl holding three chicken wings. A blue and white platter holding chicken wings and fresh lemon can be seen in the top left hand corner.
Sprinkling chicken wings with the dry seasoning blend adds crunchy texture and an intense flavor.

WHY IS IT IMPORTANT TO MARINATE THE CHICKEN WINGS?

The acidity, enzymes, and cultures in buttermilk, dill pickle juice, hot sauce, and lemon juice help to break down the proteins and tenderize the meat. The breaking down of the tissue also causes the chicken to absorb more liquid, making it juicier.

An aerial zoomed in shot of a platter of chicken wings. A freshly squeezed half of a lemon sits in the middle of the platter.
Hands holding each end of a chicken wing flat. A platter of chicken wings and fresh lemon wedges can be seen in the background.
The acidity, enzymes, and cultures in the buttermilk help to break down the proteins and tenderize the meat.

HOW LONG SHOULD I MARINATE THE CHICKEN WINGS?

I would suggest marinating the chicken wings for a minimum of 6 hours and a maximum of 24 hours.

If you’re planning on having them in the afternoon or evening, I would toss them in the marinade in the morning and they will be good to go! The dry and wet marinades only take a couple of minutes to pull together.

If you’re using frozen chicken wings, make sure you remember to take them out of the freezer the night before.

A closeup of Mediterranean Chicken Wings served on a blue and white evil eye platter. The platter is surrounded by sprigs of fresh oregano and lemon wedges. A small bowl of spice mix and a small bowl of dip can also be seen in the frame.
These chicken wings aren’t like the deep fried ones you order at the pub, although I love those as well!

IF YOU LIKE MEDITERRANEAN CHICKEN WINGS, YOU MIGHT LIKE:

An aerial view of all the ingredients used in these Zucchini and Feta Fritters.
A colorful aerial shot of a plate of stuffed zucchini blossoms, surrounded by fresh fruit and purple and yellow flowers.
Six pieces of salty grilled Halloumi cheese, topped with sweet and spicy strawberry salsa. This dish is plated on a long white platter, surrounded by other dips and a variety of homemade pickles.
A bowl of shredded cabbage tossed in a light sauce made of garlic, extra-virgin olive oil, lemon juice, and dried fresh mint. Pictured alongside a variety of homemade pickled vegetables.
An aerial flat-lay of an indigo-blue plate of grilled halloumi cheese, pickled summer squash, halved cherry tomatoes, and green avocado. Green apples, lemon, a plate of tomatoes, and a jar or pickled summer squash surround the plate.
Greek chickpea salad with tomatoes, Persian cucumbers, red onion, feta, and fresh oregano & dill. Served alongside jerk chicken skewers.
1. Zucchini and Feta Fritters
2. Crispy Stuffed Zucchini Blossoms
3.Grilled Halloumi and Strawberry Salsa
4. Lebanese Cabbage Salad
5. Simple Pan-Fried Halloumi
6. Greek Chickpea Salad
Mediterranean Chicken Wings served on a blue and white evil eye platter. The platter is surrounded by sprigs of fresh oregano and lemon wedges. A dish of feta and mint dip and a bowl of spice mix can be seen in the frame.

Mediterranean Chicken Wings

Sacha Hirschfeld
An American favorite with a Mediterranean twist! These baked chicken wings are marinated in buttermilk, seasoned with the bright Mediterranean flavors we love, and baked to crispy perfection! Don't forget to dunk them in the creamy Feta and Mint Dip!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 45 minutes
Marinading Time 6 hours
Total Time 7 hours 5 minutes
Course Appetizers
Cuisine Mediterranean
Servings 4
Calories 542 kcal

Equipment

  • 1 large bowl
  • 1 small bowl
  • 1 whisk
  • measuring spoons
  • measuring cups
  • 1 baking sheet
  • 1 wire baking rack
  • pair of tongs
  • tinfoil
  • food processor

Ingredients
  

Chicken Wings

  • 2 lb chicken wings may use up to 3 lb

Dry Marinade

  • 2 tbsp dried oregano see notes
  • 2 tbsp smoked paprika
  • 1 tbsp dried dill
  • 1 tbsp dried mint
  • 1 tbsp garlic powder
  • 1 tbsp kosher salt
  • 2 tsp black pepper

Wet Marinade

  • 3 cups buttermilk
  • 2 tbsp dill pickle juice
  • 2 tbsp tabasco
  • 1 tbsp lemon juice

Dip

  • 150 g feta from a block, not crumbled
  • 150 g whole milk Greek yogurt ⅔ cup; see notes
  • ⅓ cup fresh mint packed
  • 50 g cucumber about ½ a Persian cucumber, cut into chunks
  • 1 tsp lemon juice
  • ¼ tsp kosher salt

Instructions
 

Marinade

  • In a small bowl, add all ingredients for the dry marinade; mix to combine. Divide into two equal parts. Store 1 part in the pantry until you're ready to bake the chicken wings.
  • In a large bowl, whisk together all the ingredients for the wet marinade.
  • Add half of the dry marinade to the wet marinade, while whisking constantly, until incorporated.
  • Pat the chicken wings dry with a paper towel. Add the chicken wings to the marinade and toss to coat. Make sure all of the wings are submerged.
    Cover; place in the fridge for a minimum of 6 hours up until 24 hours.

Dip

  • In the bowl of a food processor, add feta (broken into chunks using your hands), Greek yogurt, mint, cucumber, lemon juice and salt; pulse until smooth. Taste, adjust seasoning as needed. Cover and place in the fridge until the wings are finished cooking.

Wings

  • Preheat the oven to 400° F. Line a rimmed baking sheet with tinfoil. Set a wire rack on top of the baking sheet.
  • Remove the chicken wings from the fridge. Using tongs, transfer the wings one by one to the wire rack, shaking off any excess marinade.
  • Sprinkle ½ of the remaining spice mix onto the chicken wings. Bake for 25 minutes.
  • Remove the wings from the oven. Flip the wings using tongs and then sprinkle with remaining spice mix. Return to the oven and bake for another 20 minutes.
  • Remove from the oven when nice and crispy! Serve with feta and mint dip.
Keyword Baked, Chicken Wings, Homemade takeout, Restaurant Favorite, Snack

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4 Comments

  1. Kathy Jenner
    March 10, 2023 at 11:54 AM  ·  Reply

    5 stars
    Another delicious recipe. Loved how the chicken skin crisped up in the oven and all the spice ingredients are in my pantry! Leftover buttermilk made some wonderful biscuits!

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