Greek Lemon Garlic Wings

In a large bowl, combine the honey, dried oregano, onion powder, paprika, and 1 teaspoon salt. Peel the garlic cloves and finely mince, add to the bowl.

Zest lemons, and place about 1 teaspoon of the zest in a separate bowl, and the remaining zest into the marinade bowl. Slice one lemon in ½ and juice it into the marinade. Slice the other lemon in ½ , and juice ½ into the smaller bowl with the zest. Use the remaining ½ lemon to slice into wedges to serve on the plate.

Pat the wings dry and toss with cornstarch and ½ teaspoon of salt. Spread on a baking sheet and roast for about 5 minutes, turn, and roast for 3 more minutes. Remove from the oven and place hot wings into the bowl with the marinade. Turn to coat well, scrape back onto the pan with all of the marinade. Roast for another 6 - 10 minutes, turning once or twice, and cook until deeply golden and tender.

Meanwhile, wash the yam skin and slice in ½. Slice each half into ¼” planks; rotate and slice into equally thick sticks. They should look like french fries. Cut any too wide or weird shaped pieces smaller. And if they’re too long, you can cut them in half.

Place on a baking sheet and toss with the oil. Spread in one layer, ideally so they aren’t touching. Roast for about 6 minutes, flip, roast for another 6 - 8 minutes or until crispy, tender, and just golden. Remove and toss with a pinch of sea salt or the fancy salt. If you have any fresh herbs, chop them and sprinkle on top (optional).

Stir the yogurt and mayo into the small bowl with the lemon zest and juice. Season to taste with a pinch of salt and pepper.

Serve wings with fries on the side and lots of yogurt sauce. If desired, round out the plate with a green salad.