These baked chicken wings are inspired by Greek flavours and served with a tangy and spicy feta dipping sauce. The wings are seasoned simply with oregano, salt and pepper. Along with some cooking spray and a secret ingredient (that you probably already have in your pantry) these baked wings end up super crispy and flavourful. The homemade dip includes feta, Greek yogourt, cream cheese, lemon, and pepperoncini peppers and comes together so easily in a food processor or blender.
Chicken wings are the perfect offering when you have groups of people gathering to watch a big game, to have a movie night, or when you are just sitting around enjoying good food and company. They are the perfect accompaniment to other fan favourites, like fresh guacamole, Greek-style nachos and these vegetarian egg rolls. Sometimes I even make these wings and dipping sauce for family dinner. I serve them with some homemade french fries and a Greek lettuce salad; this is always a success!
Why I love this recipe
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. Sometimes watching sports can be a little stressful, like when your team makes it to the big game! When that happens, you definitely don’t want to be spending too much time in the kitchen, running around to make sure everything is fine. These chicken wings are so easy (they bake so you don’t have to be tending to a fryer) and the sauce can be made ahead.
I honestly love all sorts of wings, and I especially love them when they are crispy, but not greasy. With this recipe, I have just that; crispy wings that are baked instead of fried, and served with a feta dipping sauce. Whenever I serve these chicken wings and dip, I score big points!
I also love this recipe because of how easy it is, and how much control you have over the final product. If you have ever bought pre-seasoned, frozen chicken wings you know that they can often be really fatty, and very greasy. When you make your own, no matter which recipe you use, you can select the best chicken wings – those that have a lot of meat on them, but not too much fat. Making your own wings is also a lot cheaper – and I am always a big fan of that!
The ingredients you need to make this recipe are pretty straightforward. This is everything that you will need:
For the chicken wings
Chicken wings I typically buy my chicken wings at Costco because I find the quality is really great, and the price is right. I purchase wings which are whole and I cut them up myself – it is really easy to do.
Dry oregano Dry Greek oregano is so flavourful and aromatic. I use it so often, in so many recipes.
Baking powder This is the secret ingredient! Coating your chicken wings with aluminum-free baking powder for a surprising, crispy result!
Salt & pepper The basic building blocks of flavour in most recipes!
Cooking spray A light coating of cooking spray (I use olive oil or avocado) is all you need to get a crispy, non-greasy, wing.
For the dipping sauce
Feta I only use Greek feta which is made with sheep milk, or a combination of sheep and goat milk.
Greek yogourt Plain flavoured Greek yogourt is thick and creamy. It adds a nice tangy flavour to the dip.
Cream cheese The thickness and texture of cream cheese helps hold the dip ingredients together.
Lemon I use both lemon zest and lemon juice for this dip.
Pepperoncini peppers These bottle peppers are full of flavour. I use the peppers, but also some of the brine that they are in.
How to make it
Once you make your own chicken wings, and you realize how easy it is (especially if you bake them), you will never buy prepackaged again! Here is what you do:
- 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 save them for future use (more on that later!). You will be cooking with the larger two portions of the wing.
Instructions for the wings
Pat the wings dry with a paper towel. This will help your chicken wings crisp up.
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.
Spray the surface of the baking tray 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. Ideally use a baking tray with a rack.
Bake in the lower third of your oven for approximately 40 minutes., flipping them over after 20 minutes and rotate your pan.
Once your wings have cooked through, allow them to cool slightly before transferring to a serving platter.
Instructions for the dipping sauce
Chop up the pepperoncini peppers into a small dice.
Combine the pepperoncini peppers, and the rest of the ingredients into a blender or food processor and blend until you achieve a smooth consistency. Serve with the wings.
You can season your chicken wings with other spices; instead of (or in addition to) the oregano you can toss your wings with some smoked paprika, lemon pepper or a combination of dry herbs like thyme, sage and ground rosemary.
If you don’t have pepperoncini peppers you can use chopped up jalapeno peppers instead. The are a little hotter, so you may want to use fewer jalapeno peppers.
If you prefer the flavour of limes, you can use those in place of the lemons.
Cooking tips and helpful hints
Although you can purchase wings already cut into their serving pieces, buying them whole is usually more economical, so that is my recommendation. 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, I like to reserve the tips for when I 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.
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.
Use cornstarch instead of baking powder
Instead of baking powder you can use cornstarch to help ensure that the chicken skin is really dry; this is what you need for crispy skin!
Air fryer chicken wings
Follow the recipe exactly, but instead of baking your wings in the oven you can use your air fryer. Depending on how large your air fryer is, you may need to do this in batches. Air fry your chicken wings at 400 degrees for 30 minutes or until cooked through.
Frequently asked questions
How long do you bake chicken wings?
Bake them in a preheated 400 degree Fahrenheit oven for about 40 minutes; flipping them over after 20 minutes and rotating your pan.
How do I make chicken wings crispy?
The secret that I use is to pat my chicken wings really dry before coating them with seasoning and aluminum-free baking powder. The skin will crisp up beautifully!
How can I tell if my chicken wings are cooked through?
The most accurate way is to use a meat thermometer. Insert the meat thermometer into the thickest part of the wing, being careful to avoid the bone. Be sure to reach in internal minimal temperature of 165 degrees Fahrenheit.
Storing and reheating
You can definitely make the dipping sauce ahead of time (even the day before) and store it in the refrigerator.
The wings are best served soon after they are baked, however if you need to reheat them simply pop them in a preheated oven (at 400 degrees Fahrenheit) for about 5 minutes. Alternatively you can use your air fryer; set it at 400 degrees and reheat your wings for a couple of minutes.
How to serve
How you serve your wings will really depend on the occasion that you are making them for. If they are a meal for your family, then pairing them with a few sides is perfect. Great choices would be Greek lemon rice or Greek potato salad with herbs. Some broccoli with lemon and olive oil or some rapini would also be great.
If you are serving the wings as part of a party buffet, then other great party foods would be perfect. Some homemade pizzapitakia (phyllo pizza pockets) would be amazing, as would baklava baked brie or halloumi fries with a citrus lime mint dipping sauce.
If you are looking for more great chicken recipes, I think you will love these:
Honey mustard chicken wings My other favourite recipe for chicken wings! These are finger-licking good!
Chicken with lemon and oregano (Kotopoulo riganato) A classic and rustic Greek recipe that you are sure to love. Simply amazing!
Easy chicken stir fry You will love this recipe – it uses lots of vegetables, and the perfect amount of chicken.
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Chicken wings with a feta dipping sauce
- Baking pan with rack or drip tray (as pictured)
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 pepperoncini peppers (from a jar)
- 1 tbsp juice from the jar of pepperoncini peppers
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.1.3 kilograms chicken wings
- 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.1 tbsp aluminum-free baking powder, 1 tbsp dry oregano, 1/2 tsp salt, 1/4 tsp ground black 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.cooking spray or vegetable oil for baking the wings
- Bake in the lower third of your oven for approximately 40 minutes., flipping them over after 20 minutes and rotating your pan.
- Once your wings have cooked through, allow them to cool slightly before transferring to a serving platter.
For the dipping sauce
- Chop up the pepperoncini peppers into a small dice.2 - 3 pepperoncini peppers (from a jar)
- Combine the pepperoncini peppers, and the rest of the ingredients into a blender or food processor and blend until you achieve a smooth consistency.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, 1 tbsp juice from the jar of pepperoncini peppers
- Serve your wings with the dipping sauce and enjoy!