Categories: Finger Foods
Ingredients
- 3 pounds Chicken Wings (split; tips attached)
- 2 Lemons (zested and halved)
- 2 tablespoons fresh Oregano leaves (torn)
- 3 tablespoons Extra Virgin Olive Oil
- Salt and Pepper
- For the Marinade:
- 1/2 cup Extra Virgin Olive Oil
- 2 Lemons (zest)
- 2 Garlic Cloves (crushed)
- 3 tablespoons Honey
- 1 tablespoon Kosher Salt
Directions
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For the Marinade:
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A day ahead of time, combine all of the marinade ingredients and add the chicken wings.
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Toss to coat the wings evenly and place in a gallon sized bag.
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Refrigerate.
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Preheat your oven to 400 degrees.
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Spread the wings out on a baking tray, with any liquid remaining from the marinade, and bake for 25 to 30 minutes until just about cooked through.
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Remove from the oven and let cool slightly then remove to a sheet tray and pat dry.
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Drizzle the wings with 3 tablespoons of olive oil.
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Season with salt and freshly ground black pepper and add the picked oregano.
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Toss to evenly coat all of the wings.
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Place the wings on the grill for 2 to 3 minutes per side, until they are heavily grill marked.
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While the wings are grilling, place the 4 lemon halves on the grill as well.
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Let them grill without moving them until they are warmed and nicely grill marked.
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Remove the wings to a platter and serve with the grilled lemon halves, squeezing the juice over the top at the last second.