If you’re hunting for a standout wing recipe this football season, these Greek-Inspired Chicken Wings with Feta Dipping Sauce should be at the top of your list. The wings are baked until crisp and golden, finished with bright herbs and lemon, and served with a creamy, tangy feta dipping sauce that complements the savory spice rub.
Football season calls for casual, shareable food, and wings are always a crowd-pleaser. Serve these wings alongside simple sides and a cold drink for easy entertaining. If you enjoy exploring different wing flavors, variations like salt-and-vinegar wings or sesame-baked wings are great weeknight or game-day options.
These wings are baked in the oven for a perfectly crisp skin without frying. The spice blend is simple but flavorful: smoked paprika, dried oregano, garlic powder, dried rosemary, optional cayenne for heat, kosher salt, and a little baking powder to help the skin crisp up in the oven.
The baking powder helps the wings brown and achieve a crispier skin when baked in the oven.
Yes. Using two baking sheets gives each wing enough space to crisp. Overcrowding the pan will trap steam and prevent crisping.
Now, let’s talk about the sauce!
I like a cooling, creamy dip to balance spicy or savory wings. This feta dipping sauce blends crumbled feta with whole-milk Greek yogurt and mayo, plus lemon, garlic, red wine vinegar, oregano, and fresh herbs. It’s bright, tangy, and silky—an ideal partner for the crispy, herb-scented wings.
These wings are an excellent addition to any game-day spread. If you make them, consider garnishing with extra lemon zest and fresh herbs for a bright finish. We’d love to hear what you plan to serve with them—leave a comment if you try the recipe!
For more Football Foods and Wing Recipes
Dry Rubbed Curry Wings
Loaded Potatoes with Chipotle Ranch Drizzle
Salt and Vinegar Chicken Wings
Cheesy Chicken Stuffed Bacon-Wrapped Jalapeños
Lemon Pepper Baked Chicken Wings
Greek-Inspired Chicken Wings with Feta Dipping Sauce
Servings: 6 people
Ingredients
For the Wings:
- 2 teaspoons baking powder
- 2 teaspoons smoked paprika
- 2 ½ teaspoons dried oregano
- 2 ½ teaspoons garlic powder
- ½ teaspoon dried rosemary
- ¼ teaspoon cayenne pepper (optional)
- 1 ½ teaspoons kosher salt, more to taste
- 3.5 lb. split chicken wings (also referred to as party wings)
- 2 tablespoons avocado oil
For the Feta Sauce:
- 4 oz. feta
- ¼ cup whole milk Greek yogurt
- ½ cup avocado oil mayo
- 3 cloves garlic, minced
- 2 tablespoons fresh lemon juice (about ½ lemon)
- 2 teaspoons fresh lemon zest
- 1 tablespoon red wine vinegar
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- ¼ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup fresh dill
- ¼ cup chopped chives (stirred in after blending)
For Finishing:
- 3 teaspoons lemon zest (about 1 lemon)
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh dill
Instructions
Bake the Wings:
- Preheat the oven to 400°F (200°C). Line two baking sheets with foil and place a wire rack on each. If you don’t have wire racks, spray the foil generously with cooking spray before adding the wings.
- In a small bowl, combine the baking powder, smoked paprika, dried oregano, garlic powder, dried rosemary, cayenne (if using), and kosher salt. Set aside.
- Pat the chicken wings very dry with paper towels. Put them in a large bowl and drizzle with the avocado oil; toss to coat. Add the spice mix and toss until each wing is evenly coated.
- Arrange the wings skin-side up across the two prepared trays so they have space and air can circulate. Bake until golden and crisp, about 35–45 minutes, rotating the trays halfway through the cooking time.
Make the Feta Sauce:
- While the wings bake, add the feta, Greek yogurt, mayo, garlic, lemon juice and zest, red wine vinegar, dried oregano, garlic powder, kosher salt, black pepper, and dill to a food processor or high-speed blender. Blend on medium-low for about 30 seconds, scraping down the sides as needed, until smooth and creamy.
- Transfer the sauce to a bowl and stir in the chopped chives. Taste and adjust seasoning as needed.
Assemble and Serve:
- When the wings are cooked through and crisp, remove them from the oven and place in a large bowl. Toss with lemon zest, chopped parsley, and chopped dill. Taste and add additional salt if needed.
- Transfer the wings to a platter and serve immediately with the feta dipping sauce on the side.
Nutrition
Calories: 746 kcal
Carbohydrates: 7 g | Protein: 53 g | Fat: 55 g | Saturated Fat: 16 g
Polyunsaturated Fat: 12 g | Monounsaturated Fat: 22 g | Trans Fat: 1 g
Cholesterol: 224 mg | Sodium: 1389 mg | Potassium: 527 mg
Fiber: 1 g | Sugar: 1 g | Vitamin A: 1023 IU | Vitamin C: 7 mg
Calcium: 249 mg | Iron: 4 mg
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Author: Alex Snodgrass
Servings: 6 people
Calories: 746 per serving (approx.)
Tips and Variations
- For extra-crispy wings, pat them thoroughly dry and make sure they’re spaced well on the racks so air circulates.
- If you prefer a milder sauce, reduce the garlic or omit the cayenne in the rub.
- These wings pair nicely with fresh lemon wedges, a simple green salad, or roasted potatoes for a complete game-day spread.
- Leftover sauce keeps well refrigerated for 2–3 days and makes a great spread for sandwiches or a dip for vegetables.