Greek Wings with Lemon and Feta
Chicken
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
Directions
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.