These Mediterranean baked wings are what I make when I want wings that feel bold and flavorful without going anywhere near a fryer. They’re crispy thanks to a simple oven trick, tossed in a lemony, garlicky sauce that literally sizzles when it hits the wings, and finished with a creamy feta dip that you’ll want to put on everything.
This isn’t a sticky, sweet wing situation. These are savory, tangy, herby, and very much the kind of wings you keep reaching for “just one more” of.
I made these wings for a super bowl party my son hosted and they couldn't even tell they were baked! I also made my delicious Spanakopita Dip and both were hits!
In the mood for something a little more filling? Try my Oven Baked Chicken Kebabs or this super easy Sheet-pan Chicken Doner.
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Why You’ll Love This Recipe
Crispy without frying. Baking powder + high heat gives you that crackly skin without oil splatter. Another no fry wing option is my Crispy Air Fried Chicken Wings!
That sizzling sauce. Hot olive oil poured over garlic and lemon cooks everything instantly and locks in flavor.
Bold but balanced. Savory wings, bright lemon, and creamy feta dip keep things interesting.
Great for sharing… or not. Perfect for game day, dinner, or standing at the counter eating wings straight off the tray.
Mediterranean Baked Wings Video
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Ingredients
Chicken wings: Skin-on wings crisp beautifully in the oven when baked correctly.
Baking powder: The secret to helping the skin dry out and crisp. Make sure to use aluminum-free.
Garlic powder, onion powder, paprika, oregano: A simple spice blend that keeps the wings savory and Mediterranean-inspired.
Olive oil: Forms the base of the sauce and carries all the flavor so pick a good brand. Check out my Olive Oil Guide for tips and tricks on choosing a good olive oil.
Butter: Adds richness and rounds out the acidity of the lemon.
Fresh lemon juice + zest: Brings brightness and cuts through the richness of the wings.
Garlic: Gets gently cooked by the hot oil for bold but mellow flavor.
Sazon: Adds depth and savory warmth to the sauce.
Feta: Salty, tangy base for the dipping sauce.
Mayo: Just a little goes a long way and rounds out the sauce.
Greek yogurt: Keeps the dip light and creamy.
Dill: Fresh and herby, perfect with lemon and feta.
Instructions
Full recipe and instructions in the recipe card at the end of post.
Step 1: Pat wings dry. Toss the wings with baking powder, spices, and salt
Step 2: Bake the wings on a wire rack, flipping midway, then broil.
Step 3: Prepare sauce ingredients.
Step 4: Pour the hot oil over lemon, zest, garlic, butter, and spices to sizzle the sauce.
Step 5: Toss the wings in the warm sauce.
Step 6: Blend ingredients for feta dip and serve with wings.
Substitutions & Variations
No baking powder? The wings will still work, just slightly less crispy.
Dairy-free: Skip the butter and use all olive oil in the sauce.
No sazon? Use a pinch of paprika and cumin instead.
FAQ
Yes! Cook at 390°F for 20–22 minutes, then toss with sauce.
It raises the pH of the skin and helps it dry out, which means crispier wings.
Bake the wings ahead, reheat in a hot oven, then toss with the sauce just before serving.
More Recipes You'll Love
- Mediterranean Pantry Staples
- Honey Harissa Chicken Tray Bake40 Minutes
- One Pan Chicken Couscous50 Minutes
- Spicy Burrata Pasta20 Minutes
⭐️ Recipe
Mediterranean Baked Wings
Ingredients
For the Wings
- 3.5 lbs chicken wings
- 1 tablespoon aluminum-free baking powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
Lemon Garlic Sauce
- ⅓ cup olive oil
- 1 tablespoon butter
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon oregano powder
- 2 garlic cloves crushed
- 1 teaspoon sazon
Feta Dipping Sauce
- 6 oz feta cheese
- ½ cup Greek yogurt
- ¼ cup mayonnaise
- ¼ cup buttermilk or milk
- 1 tablespoon fresh dill minced
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt
Instructions
Bake the Wings
- Preheat the oven to 425°F and line a large baking sheet with parchment paper or a wire rack set over a sheet pan.
- Pat the chicken wings very dry - this is key for crispiness.3.5 lbs chicken wings
- In a large bowl, toss the wings with baking powder, salt, garlic powder, paprika, onion powder, oregano, and black pepper until evenly coated.1 tablespoon aluminum-free baking powder, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon onion powder, ½ teaspoon black pepper
- Arrange the wings in a single layer with space between them.
- Bake for 40–45 minutes, flipping halfway, then broil for the last few minutes until deeply golden and crispy.
Make the Sizzling Lemon Sauce
- While the wings bake, add lemon juice, zest, oregano powder, crushed garlic, and sazon to a heatproof bowl.1 tablespoon butter, ¼ cup fresh lemon juice, 1 tablespoon lemon zest, 2 garlic cloves, 1 teaspoon sazon, 1 teaspoon oregano powder
- Heat the olive oil in a small saucepan over medium heat until hot and shimmering (not smoking).⅓ cup olive oil
- Carefully pour the hot oil mixture over the lemon, garlic, butter, zest, sazon — it should sizzle immediately, gently cooking the garlic and blooming the spices.
Finish the Wings
- Transfer the hot wings to a large bowl and pour the warm sauce over the top.
- Toss well to coat every wing evenly.
Make the Feta Dipping Sauce
- Add all dipping sauce ingredients to a food processor or blender.6 oz feta cheese, ½ cup Greek yogurt, ¼ cup mayonnaise, ¼ cup buttermilk or milk, 1 tablespoon fresh dill, 1 tablespoon lemon juice, ½ teaspoon garlic powder, ¼ teaspoon black pepper, ¼ teaspoon salt
- Blend until smooth and creamy, adjusting salt or milk as needed for consistency.
Serve
- Serve the wings warm with the feta dipping sauce on the side and extra lemon if desired.
Video
Notes
- Refrigerate: Store leftover wings in an airtight container for up to 3 days. Keep the dipping sauce separate if possible.
- Reheat: Reheat wings in a 400°F oven or air fryer until hot and re-crisped. Avoid the microwave — it softens the skin.
Vanessa says
I love eating wings but I always stop myself because they are usually unhealthy. I thought, there has to be a baked version that is actually good. I looked and found this recipe. They turned out pretty good! Have bookmarked it as I want to make them again with different flavors 🙂