Ingredients

For the Marinade:

  • 2 lbs chicken wings, split into flats and drumettes
  • 1 cup plain Greek yogurt (full-fat recommended)
  • 2 tbsp olive oil
  • 2 tbsp fresh lemon juice (about 1 lemon)
  • 1 tbsp lemon zest
  • 2 tsp freshly ground black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp kosher salt

For the Lemon Pepper Seasoning:

  • 1 tbsp lemon zest (about 1 lemon)
  • 1 tbsp freshly ground black pepper
  • 1 tsp kosher salt
  • 1 tsp garlic powder
  • 1/2 tsp dried thyme (optional, for extra flavor)

For Garnish (Optional):

  • Fresh parsley, chopped
  • Lemon wedges for serving

Equipment

  • Large mixing bowl
  • Zipper-lock bag or covered container (for marinating)
  • Baking sheet
  • Wire rack (optional, for crispier wings)
  • Parchment paper or aluminum foil (for easy cleanup)
  • Small bowl (for seasoning mix)

Instructions

  1. Prepare the Marinade: In a large mixing bowl, combine Greek yogurt, olive oil, lemon juice, lemon zest, black pepper, garlic powder, onion powder, smoked paprika, and kosher salt. Whisk until smooth and well blended.
  2. Marinate the Wings: Pat the chicken wings dry with paper towels to remove excess moisture. Add the wings to the marinade, tossing to coat evenly. Transfer the wings and marinade to a zipper-lock bag or a covered container. Refrigerate for at least 2 hours, preferably overnight for maximum flavor.
  3. Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil and place a wire rack on top if using (this helps air circulate for crispier wings).
  4. Prepare the Wings for Baking: Remove the wings from the marinade, letting excess marinade drip off. Arrange the wings in a single layer on the baking sheet or wire rack, ensuring they don’t touch for even cooking.
  5. Bake the Wings: Bake for 40–45 minutes, flipping the wings halfway through, until they are golden brown and crispy. The internal temperature should reach 165°F (74°C).
  6. Make the Lemon Pepper Seasoning: While the wings bake, combine lemon zest, black pepper, kosher salt, garlic powder, and dried thyme (if using) in a small bowl. Mix well and set aside.
  7. Season the Wings: Once baked, transfer the hot wings to a large clean bowl. Sprinkle the lemon pepper seasoning over the wings and toss to coat evenly.
  8. Serve: Transfer the wings to a serving platter. Garnish with chopped parsley and serve with lemon wedges for an extra burst of flavor. Pair with your favorite dipping sauce, such as ranch or tzatziki, if desired.

Notes

  • Make Ahead: The wings can be marinated up to 24 hours in advance for deeper flavor.
  • Air Fryer Option: Cook marinated wings in an air fryer at 400°F (200°C) for 20–25 minutes, shaking the basket halfway through, until crispy.
  • Storage: Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10–15 minutes to restore crispiness.
  • Flavor Tip: For extra zest, add a pinch of citric acid to the lemon pepper seasoning mix.

Nutritional Information (Approximate, per 4-wing serving)

  • Calories: 320 kcal
  • Protein: 25g
  • Fat: 22g
  • Carbohydrates: 3g
  • Sodium: 600mg

Enjoy your tangy, crispy Lemon Pepper Greek Yogurt Wings!