It’s the perfect time of year for chicken wings. Wait, isn’t any time of year the perfect time? It certainly is for these Greek baked chicken wings from the endlessly talented Nagi at Recipe Tin Eats!
I think we would all agree that Greece needs a bit of positive press at the moment, so let me just say that one (among many) of the wonderful things about living there was the glorious weather. Sunny days were plentiful to the point that I could happily stay indoors with my lovely balcony doors open, knowing full well that there would be another warm day the next day, and the next, and the next … .
Here in the UK, in total contrast, you have to grab every single warm sunny day you can with both hands and cram it full of fun outdoor activities like BBQs and picnics! And then pray that you won’t have to make a mad dash indoors when it starts to rain! An Australian friend of Mr. Scrummy’s put it very cleverly recently. He said that he’d been really struck by how excited the Brits get about summer time, almost like they do in the run-up to Christmas. No wonder, when there are a grand total of about 5 sunny days per summer! (I exaggerate a bit, but you really do have to make the most of the summer warmth here while you can!).
So anyway, this lover of all things Greek (but especially food!) has got another quick, easy and delicious recipe for you today … this time one that’s just perfect for taking on picnics. How do I know? Because I packed up a pile for a picnic last weekend and my sister and I scoffed them all. Just delicious!
Just whisk up a simple marinade with the classic Greek flavours of olive oil, garlic, lemon, oregano and honey, throw it in a bag with your chicken wings, leave for a while, then bake. Brush with the marinade regularly and you end up with perfectly golden and sticky wings.
Now the reason that these wings end up so damn perfect is categorically this: they came from the new cook book of my talented friend Nagi from Recipe Tin Eats. In fact, what I really should say is my INCREDIBLY talented friend. Maybe you think you’re following enough food blogs already, but you’re really not if you haven’t subscribed to Nagi’s blog yet.
Personally, I love all of Nagi’s recipes. I’ve tried a few out and they always impress, but she especially loves sharing really creative breakfast recipes like these smoked salmon and egg breakfast millefeuille (yes, you read that right – isn’t that sooo ingenious?) and super easy one-pot meals like this one-pot Greek chicken and lemon rice (another Greek recipe for you … mmmmm!). And then there’s her super super popular recipes like this cheese and garlic crack bread – pinned 460,000 times on Pinterest – can you believe that?
Oh, and silly me, I almost forgot the not-so-small matter of her ah-mazing photography! And she’s self-taught, I might add …
Not only do I drool over every recipe and photo that Nagi posts and wish that I’d thought of it first, but also she is one of the nicest, most supportive people I’ve ever had the pleasure of knowing. Seriously, she’s always thinking of others and going out of her way to help them (oh, and for any of you who are bloggers, check out Food Bloggers Central – the Facebook group and website. Nagi’s brainchild and a wonderful place of support for bloggers looking to grow their blog).
Seriously, I could go on all day (probably all week) about how great Nagi is, but probably just better for me to direct you to her blog (please go and check it out!) and her cook book Baked Wings with 32 more delicious baked wing recipes.
Before trying this Greek baked chicken wings recipe I had actually never made chicken wings before. I know, just shameful! But of course now I’ve got Nagi’s amazing book I’ll be making them as often as I can. Enjoy! 🙂
Serves: 5 or 6
- 1.5 kilos/3 lb chicken wings
- 70ml/1/3 cup olive oil
- zest of 1 large lemon
- 80ml/1/3 cup lemon juice
- 7 garlic cloves, crushed
- 3 tablespoons dried oregano
- 1 ½ tablespoons honey
- 1 ½ teaspoons salt
- black pepper
- 1 tablespoon honey
- ½ a lemon, zest & juice
- a good sprinkle of crumbled feta & a big handful of olives (optional)
- Pierce a few holes in the chicken wings with a skewer to help the marinade infuse into the flesh.
- Put all the marinade ingredients into a big ziplock bag, then add the wings to the bag. Massage the bag to make sure all the wings get well coated in the marinade. Leave for the flavours to infuse for at least an hour (overnight is even better!).
- Preheat oven to 180C/350F. Line a rimmed baking tray with foil or baking paper and put a metal rack on the tray. Spray the rack with oil.
- Shake any excess marinade off the wings (reserve the marinade) and place on the rack skin side up. Bake for 40 minutes.
- Mix 1 tablespoon of honey into the reserved marinade, then turn and baste the wings on both sides after 15 minutes and again after 35 minutes.
- Finally, drizzle with the juice of ½ a lemon and garnish with the feta and olives, if using. Mmmm!
I would say this amount is good for about 5 to 6 as an appetizer or part of a meal (based on at least 3 wings each).
One little tip I picked up from my local butcher … I couldn’t find any fresh wings (horror of horror). Nowhere I looked had them, so I bought frozen ones from the butcher. He told me just to soak them in water for half an hour to defrost them. This did the trick – just remember to blot the wings well on kitchen paper afterwards to dry them off if you use frozen too.
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