Go Back Email Link
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.
Sacha Hirschfeld

Mediterranean Chicken Wings

5 from 1 vote
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!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Marinading Time 6 hours
Total Time 7 hours 5 minutes
Servings: 4
Course: Appetizers
Cuisine: Mediterranean
Calories: 542
Ingredients Equipment Method

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

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

Method
 

Marinade
  1. 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.
  2. In a large bowl, whisk together all the ingredients for the wet marinade.
  3. Add half of the dry marinade to the wet marinade, while whisking constantly, until incorporated.
  4. 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
  1. 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
  1. Preheat the oven to 400° F. Line a rimmed baking sheet with tinfoil. Set a wire rack on top of the baking sheet.
  2. Remove the chicken wings from the fridge. Using tongs, transfer the wings one by one to the wire rack, shaking off any excess marinade.
  3. Sprinkle ½ of the remaining spice mix onto the chicken wings. Bake for 25 minutes.
  4. 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.
  5. Remove from the oven when nice and crispy! Serve with feta and mint dip.