Mediterranean Baked Wings

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.

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Course: Appetizer

Keyword: wings

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings:

Calories: 646kcal

Author: Lola Jay

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

Nutrition facts are only estimates. Also, the estimate does not include sauce.

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.

Nutrition