Chicken Wings: Richard’s Way
If you love both blends of The Salty Greek, then why choose just one? Use both! That’s what Richard does with his tried and true recipe for the most flavourful wings.
We love when our customers share their creations with us, so we want to showcase the recipes the community are making with The Salty Greek.
Who is Richard you ask?
Richard is one of our long time good friends, always there to lend a hand, reliable, supportive, fun, loyal and supportive. He truly has enriched our lives with his adventurous experiences.
He is also the first to be Theo’s wingman when it comes to cooking the Lamb-on-Spit, and before The Salty Greek came to life and used only as “Theo’s Herbs.”
So when Richard told us how he cooks his wings, we put it to the test, absolutely loved it and we just had to share it with you. Richard loves both the blends and couldn’t decide which one to use so he thought “Why can’t we have both!”.
Keep a copy of this recipe because we are sure you’ll be handing it out to your family and friends. It’s quite easy you just need to be near the oven and keep an eye out. Commitment not effort.
Ingredients
1 - 1.5 kg Chicken Wings or Niblets
1.5 Tbsp, heaped The Salty Greek Mild Chilli Blend
1.5 Tbsp, heaped The Salty Greek Signature Blend
1/4 Cup, Lemon Juice
Just under 1/4 Cup, Olive Oil
Recipe Steps
Pre-heat oven to approx. 180°C.
Coat all chicken wings liberally with olive oil.
Add lemon juice.
Add The Salty Greek blends.
Mix well with your hands (get in there!) and coat evenly.
Place in the pre-heated oven and bake for about 30 minutes uncovered.
Take out after 30 minutes, and turn wings over.
Put tray back in oven for another 30 minutes. As the size chicken wings vary, keep an eye on them until they are golden but not overcooked.
Spritz some lemon juice after taking them out.
Serve hot or warm. Smacznego!*
*That means “enjoy your meal” in Polish, Richard’s cultural heritage.
Tip: Replace Wings for Drumsticks or Marylands.
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