Chicken Wings with Greek Marinade and Dill Yogurt Dip

Swap your regular souvlaki skewers for these delectable Greek-inspired chicken wings that come complete with a tangy yogurt sauce and crumbled feta on top. Marinated in wine, lemon juice and herbs, these juicy chicken wings are grilled until lightly charred and tender. A cooling yogurt sauce flecked with dill and garlic brightens them up.

Greek Marinade:
½ cup lemon juice, freshly squeezed (about 4 lemons)
1 head garlic, cloves separated and peeled
Kosher salt
⅔ cup olive oil
⅔ cup dry white wine
3 Tbsp. dried mint
3 Tbsp. dried oregano
4 lbs whole chicken wings
black pepper, freshly ground

Dill Yogurt Dip:
1 cup Greek yogurt
3 Tbsp. fresh dill, finely chopped

vegetable oil, for oiling the grill grates

Garnish:
feta cheese, crumbled
wedges lemon

For the Marinade: Combine the lemon juice, garlic and 2 Tbsp. salt in a blender and blend on low until smooth. Transfer 2 Tbsp. of the mixture to a medium bowl and reserve for the yogurt sauce. To the remaining garlic-lemon mixture still in the blender, add the olive oil, wine, mint and oregano and blend until evenly combined. Pour the marinade into a large bowl and add the chicken wings. Sprinkle with some pepper and toss to coat evenly, then cover with plastic wrap and refrigerate for at least 1 hour or up to overnight.

Make the yogurt sauce: Add the yogurt and dill to the bowl containing the reserved garlic-lemon mixture, season with pepper and stir until smooth. Transfer the sauce to a serving bowl, cover with plastic wrap and refrigerate until ready to serve.

Preheat a grill to medium heat. Lightly brush the grill grates with vegetable oil, then grill the chicken wings, turning often to prevent burning, until golden brown, lightly charred at the edges and cooked through, about 25 minutes.

Transfer the wings to a serving platter and season with salt. Drizzle with yogurt sauce and sprinkle with crumbled feta. Serve immediately with lemon wedges on the side.

Makes 6-8 servings.