Ingredients
For the Grilled Chicken Wings
2½ lb chicken wings, split at joints, tips removed (1.1 kg)
2 tbsp olive oil (30 ml)
1½ tsp kosher salt
1 tsp black pepper
1 tsp smoked paprika
1 tsp dried oregano
1 tsp garlic powder
½ tsp onion powder
½ tsp chili flakes (optional)
Juice of 1 lemon
For the Fries
4 large potatoes, peeled and cut into fries
2 tbsp olive oil
1 tsp salt
½ tsp paprika
½ tsp garlic powder
For the Greek Salad
2 cucumbers, diced
3 tomatoes, chopped
1 small red onion, thinly sliced
½ cup Kalamata olives
150 g feta cheese, crumbled
2 tbsp olive oil
1 tbsp red wine vinegar
½ tsp dried oregano
Salt and black pepper to taste
Instructions
Prepare the Chicken Wings
Pat the wings dry with paper towels.
In a large bowl, combine olive oil, salt, pepper, smoked paprika, oregano, garlic powder, onion powder, chili flakes, and lemon juice.
Add the wings and toss until evenly coated.
Cover and marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
Cook the Fries
Preheat the oven to 425°F (220°C).
Toss the potato fries with olive oil, salt, paprika, and garlic powder.
Spread them in a single layer on a baking sheet.
Bake for 30–35 minutes, turning halfway through, until golden and crispy.
Grill the Chicken Wings
Preheat the grill to medium-high heat.
Grill the wings for 20–25 minutes, turning occasionally, until cooked through and lightly charred.
Internal temperature should reach 165°F (74°C).
Make the Greek Salad
Combine cucumbers, tomatoes, red onion, olives, and feta cheese in a large bowl.
Drizzle with olive oil and red wine vinegar.
Sprinkle with oregano, salt, and pepper.
Toss gently to combine.
Serve
Arrange the grilled chicken wings alongside the crispy fries and fresh Greek salad. Serve immediately with lemon wedges if desired.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4
