Blackstone Greek Chicken Wings
I’ve been on a real lemon and feta kick lately, so these Blackstone Greek Chicken Wings were much needed to fulfil my craving!
The wings themselves are simply seasoned, but the true star is the Greek yogurt lemon feta dip.
I highly recommend serving this with warm naan bread, or even pita chips or veggies, to devour all the extra sauce with.
The sauce recipe itself does make a lot, so you can cut it in half if you aren’t a complete sauce savage like me 😉
How to make Blackstone Greek Chicken Wings
First put 3 pounds of jumbo split chicken wings in a bowl and pat them dry.
Then add some olive oil, kosher salt, pepper, a tablespoon each lemon juice, smoked paprika, and dried oregano.
Some minced garlic, and crushed red pepper flakes if you want a little heat, and just toss until combined.
The sauce ingredients all go into a separate bowl… plain Greek yogurt, mayo, lemon juice, dried oregano, smoked paprika, garlic, feta cheese, kosher salt, and pepper.
Just stir until combined.
To start the wings, preheat your Blackstone griddle or flat top grill to medium/ medium high heat for a few minutes.
Drizzle a little cooking oil on the griddle and cook the wings 2 to 3 minutes per side to start.
Lower the griddle heat to medium low and cover them with a melting dome.
They will cook 12 to 15 more minutes total, flipping them halfway through.
Just make sure they have an internal temp above 165 degrees.
And if you want crispier skin, you can cook them a little longer without the dome.
My son LOVES helping me cook, especially on the griddle 🙂
Serve Blackstone Greek Chicken Wings with the Greek yogurt dipping sauce 🙂
And don’t be shy, this sauce is ahhhhhhh-mazing!
If you like Blackstone Greek Chicken Wings, you might also like these griddle recipes…
Blackstone Greek Shrimp Skewers
And Blackstone Honey Lemon Chicken Wings
Blackstone Greek Chicken and Peppers
Keto Friendly Blackstone Recipes
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Blackstone Greek Chicken Wings
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
Blackstone Greek Chicken Wings
- 3 pounds jumbo split chicken wings
- olive oil, kosher salt, pepper
- 1 tablespoon lemon juice
- 1 tablespoon smoked paprika
- 1 tablespoon dried oregano
- 5 to 6 cloves garlic minced
- crushed red pepper flakes (optional)
- cooking oil of choice
Greek Lemon Feta Dip
- 1 5.3 ounce container plain Greek yogurt
- 2 tablespoons mayo
- 1 tablespoon lemon juice
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/3 cup feta cheese
- 2 to 3 cloves garlic minced
- kosher salt, pepper
Instructions
Blackstone Greek Chicken Wings
- Pat the wings dry and put them in a bowl with olive oil, kosher salt, pepper, lemon juice, paprika, oregano, garlic, and crushed red pepper flakes if using.
- Toss until combined, marinate for a few hours in the fridge if possible.
- Preheat your griddle to medium/ medium high heat for a few minutes and add some cooking oil. Add the wings and cook 2 to 3 minutes per side.
- Lower the heat to medium low and cover the wings with a 9×13 foil pan or large melting dome. Cook 12 to 15 minutes, flipping halfway through (be careful when removing the foil pan when flipping as it will be hot). Make sure the wings have an internal temperature above 165 degrees.
- Serve the wings with the Greek Lemon Feta Dip.
Greek Lemon Feta Dip
- Put all ingredients in a bowl and stir until combined. Serve with the wings for dipping.Note: This makes a lot, probably more than you'll use for the wings. You can cut it in half or use the remaining dip for chicken, salmon, or dip veggies, pita chips or naan bread in it. It will stay good, covered, in the fridge for a few days.
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