A lot of the chicken wing recipes on my blog have an Asian influence. So during our Greek week when I saw this recipe using simple Greek flavourings I really wanted to try it.
These were delicious, my kids who are my food judges, really liked them. What I loved was they were one, tasty and two, different from the other wings I make.
The original recipe was for 1kg of wings, but I always make 2kg, you can always add extra lemon if needed, this really is a to taste kind of a recipe.
If by chance the chicken is cooked but not browned how you would like it, just turn on the grill for 3-5 minutes and it will be perfect.
This is a simple, tasty, Greek inspired dish that I will happily make again and again.
These were delicious, my kids who are my food judges, really liked them. What I loved was they were one, tasty and two, different from the other wings I make.
The original recipe was for 1kg of wings, but I always make 2kg, you can always add extra lemon if needed, this really is a to taste kind of a recipe.
If by chance the chicken is cooked but not browned how you would like it, just turn on the grill for 3-5 minutes and it will be perfect.
This is a simple, tasty, Greek inspired dish that I will happily make again and again.
Recipe
Recipe adapted from Helena and Vikki Moursellas' cookbook Taking you Home xx
Serves 4-6
2kg chicken wings
1/2 bunch fresh oregano, roughly chopped
2 lemons
1 tablespoon salt
1 tablespoon white pepper
1/2 cup extra virgin olive oil
1/4 cup dried oregano
Preheat the oven to 180C/160C fan forced.
Clean the wings of any feathers and place in a rectangular baking dish.
Scatter over the fresh oregano. Cut the lemons in half and squeeze all of the juice over the chicken, leaving the remaining rinds of the lemon in the tray.
Season the wings with salt, pepper and the dried oregano and pour over the extra virgin olive oil. Using your hands, massage the flavourings into the chicken.
Place in the oven and bake for 50 minutes, or until golden brown and crispy.
Serves 4-6
2kg chicken wings
1/2 bunch fresh oregano, roughly chopped
2 lemons
1 tablespoon salt
1 tablespoon white pepper
1/2 cup extra virgin olive oil
1/4 cup dried oregano
Preheat the oven to 180C/160C fan forced.
Clean the wings of any feathers and place in a rectangular baking dish.
Scatter over the fresh oregano. Cut the lemons in half and squeeze all of the juice over the chicken, leaving the remaining rinds of the lemon in the tray.
Season the wings with salt, pepper and the dried oregano and pour over the extra virgin olive oil. Using your hands, massage the flavourings into the chicken.
Place in the oven and bake for 50 minutes, or until golden brown and crispy.
Enjoy!
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Pin it: www.pinterest.com.au/pin/399413060715368213/
Pin it: www.pinterest.com.au/pin/399413060715368213/
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