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Greek Lemon Garlic Wings

Active Time: 30 minutes
Total Time: 30 minutes
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Big Kids Plate
Toddler Plate

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Why we love it:

Wings feel like a party even on a weeknight. The combination of lemon, garlic and oregano with a yogurt sauce transports you to the Greek Island from your own kitchen island.


  • 1 Tablespoon Honey
  • 1 Tablespoon Dried Oregano
  • 12 teaspoon Onion Powder
  • 12 teaspoon Paprika
  • 2 teaspoons Kosher Salt (divided)
  • 6 cloves Garlic
  • 2 Lemons
  • 2 pounds Chicken Wings
  • 1 teaspoon Cornstarch
  • 1 pound Garnet Yam (or sweet potatoes)
  • 1 Tablespoon Extra Virgin Olive Oil
  • 14 Maldon Sea Salt (or other flaky salt, optional)
  • 112 cups Plain Greek Yogurt
  • 12 cup Mayonnaise

Cooking Instructions


    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.

  • 3. WINGS

    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.

  • 4. YAMS

    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.

  • 6. SERVING

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

Check out our new features!


    make sauce with coconut or almond yogurt for a delicious swap
  • WINGS:
    use chicken legs and thighs or chicken breast but alter the cooking time. The marinade will burn because of the garlic and honey, so cook longer before adding it

Kid Friendly Version

Big Kids Plate
Toddler Plate

How to Tweak This Recipe for Kids:

  • Roast their portion with some of the marinade scraped off for a more mild taste, or toss with a different sauce, like BBQ or Teriyaki

For Toddlers

  • Use a fork to pull off the meat. If helpful, mash some of the yams for a better consistency
  • Serve with plain yogurt before you make the sauce
  • Add fruit or avocado

For Choosy Eaters

  • Keep roasting the plain wings that are just tossed in cornstarch and they’ll get nice and crispy. If they don’t like wings, get some chicken tenders and roast on the same plan - or try removing the meat from the bones for them

Prep Ahead & Use It Up

  1. Mix up marinade; holds in the fridge for 1 day
  2. Make yogurt sauce
  3. Pre-cook wings fully, they reheat well in the oven at 400 for about 5 minutes
  4. Fries are best the minute you finish cooking them, but you can reheat them at 400-425 for a few minutes until crispy
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