Chicken wings with a feta dipping sauce

Chicken wings with a feta dipping sauce

Baked wings inspired by Greek flavours and served with a tangy and spicy feta dipping sauce

When we go to the movies, we want popcorn. When we attend a Greek wedding, we hope for diples. And when we’re watching the game, any game actually, we want wings. Sports and chicken wings go hand in hand. Any sport, and any kind of chicken wing, are a perfect, winning, combination.

We love all sorts of wings, and we especially love them when they are crispy, but not greasy. With this recipe, we have just that; crispy wings that are baked instead of fried, and served with a feta dipping sauce. Whenever we serve these chicken wings and dip, we score big points!

Helpful hints

Although you can purchase wings already cut into their serving pieces, buying them whole is usually more economical, and so you should. Once you learn how to cut the wings, you’ll realize how easy and quick it is.

Chicken wings are essentially composed of 3 parts. The meatiest part (which would be the portion connected to the breast) is called the drumette. This is connected to the portion of wing called the wingette or the flap. At the end of the wingette you have the tip.

To prepare your wings for baking you will want to cut through two joints. The first one connects the drumette to the wingette and the second connects the wingette to the tip. Simply spread your wing out onto a cutting board and use a sharp knife to cut through the joint.

In the spirit of waste nothing, we like to reserve the tips for when we make chicken stock. If you won’t be making chicken stock immediately (you won’t be, because you will be watching the game), simply freeze them to be used in the future.

The secret ingredient which makes these baked wings crispy is the baking powder. Be sure to use aluminum free baking powder for the best result.

Ideally these wings should be baked on a baking tray that has a rack or a drip tray. This will allow for maximum crispiness. If all you have is a regular baking tray however, go ahead and use that; your wings will still be delicious.

Be sure to use Greek feta for the dipping sauce for maximum flavour.

If you cannot find peperoncini peppers (we purchase them in a jar), then any jarred hot pepper could work. Just keep in mind that different peppers have different levels of heat.

This recipe can easily be doubled, tripled or quadrupled. You may need to bake your wings in batches however as you should not overcrowd your baking tray.

Chicken wings with a feta dipping sauce
Chicken wings with a feta dipping sauce
Chicken wings with a feta dipping sauce

Want some more recipe ideas to make for the game? Check these out:

Greek nachos

Spanakopita with store-bought phyllo

Meatballs

We love hearing from you!  If you have made our recipes, or if you have a question or comment, or simply want to say Hi!,  please leave a comment below!

Chicken wings with a feta dipping sauce

Chicken wings with a feta dipping sauce

Baked wings inspired by Greek flavours and served with a tangy feta dipping sauce
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Appetizer, Light meal, Main Course, meze
Cuisine: Greek
Keyword: Chicken wings, Feta dipping sauce, Greek feta dip, Mia Kouppa chicken, Mia Kouppa meze, Wings and dip, Wings and sauce
Author: Mia Kouppa

Equipment

  • Baking pan with rack or drip tray (as pictured)
  • Blender or food processor

Ingredients

For the wings

  • 1.3 kilograms chicken wings
  • 1 tbsp aluminum-free baking powder
  • 1 tbsp dry oregano
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • cooking spray or vegetable oil for baking the wings

For the dipping sauce

  • 3/4 cup crumbled Greek feta
  • 1/4 cup plain Greek yogourt
  • 1/4 cup cream cheese
  • 2 tbsp lemon juice, freshly squeezed
  • 1 tsp grated lemon zest
  • 2 - 3 peperoncini peppers (from a jar)
  • 1 tbsp juice from the jar of peperoncini peppers

Instructions

For the wings

  • Preheat the oven to 400 degrees Fahrenheit.
  • Prepare your chicken wings by cutting through the joint which connects the middle portion of the wing to the meatiest portion. Then cut through the joint which connects the middle portion to the tip. You will now be left with 3 separate pieces. Discard the tip, or reserve it for another use (see Helpful hints in the post). You will be cooking with the larger two portions of the wing.
  • Pat the wings dry with a paper towel.
  • In a medium size bowl use a fork to mix together the baking powder, oregano, salt and pepper.
  • Add the wings to the bowl and mix well with your hands, ensuring that you coat all parts of the wings with the baking powder mixture.
  • These wings are best when baked on a rack or pan with a drip tray (as pictured). Spray the surface on which you will place the wings with cooking spray or apply a very light brushing of vegetable oil to it. Place the wings on the baking tray rack being careful not to have the wings touching.
  • Bake in the lower third of your oven for approximately 30 minutes., flipping them over after 15 minutes.
  • Once your wings have cooked through, allow them to cool slightly before transferring to a serving platter.

For the dipping sauce

  • Chop up the peperoncini peppers into a small dice.
  • Combine the peperoncini peppers, and the rest of the ingredients into a blender or food processor and blend until you achieve a smooth consistency.
  • Serve your wings with the dipping sauce and enjoy!

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