These Lemon Feta Chicken Wings are bursting with flavor. They are marinated and seasoned to perfection, then baked until they are crispy on the outside, while still being tender and juicy on the inside. Best of all, they are low carb and gluten free.
Ingredients in Lemon Feta Chicken Wings
Ingredient Notes
- Chicken - For this recipe, I used a combination of flats and drumettes. Personally, I am typically an extra crispy, all-flats type of girl, but you can use either or both.
- Feta - I used a dry, crumbled feta for this recipe. It is not as salty as block feta in brine. If you are using a brined feta, you may want to reduce the salt in the recipe, as it is a saltier feta. If you have leftover feta, try one of these recipes - Chile Lime Chicken with Avocado Feta Salsa, or Antipasto Salad
- Olive oil - I like to use a light olive oil for this recipe so that the marinade it not too heavy. Avocado oil is also a great option.
- Smoked Paprika - This add a nice smoky flavor and a hint of spice. You could substitute sweet paprika or even use a pinch of cayenne pepper to kick things up a notch. (I use this brand of spices and seasonings)
- Baking Powder - this is the secret weapon in terms of making an extra crispy wing without breading or deep frying. I don't recommend omitting it.
How to Make Keto Chicken Wings
Step By Step Directions
STEP 1. Add the olive oil, lemon juice, lemon zest, garlic, 2 tablespoons of the parsley, pepper, oregano, salt, and paprika to a mixing bowl. Whisk to combine.
STEP 2. Add the chicken wings and half of the marinade to a large bowl, toss to coat the wings and refrigerate for 3 to 4 hours. Give the wings a good toss a couple times while they are marinating. (I get my organic, pasture raised chicken wings here)
STEP 3. Remove the wings from the marinade and line them in a single layer across paper towels. Cover the top with paper towels as well, and using your hands, press into the chicken to absorb excess moisture. Let sit for 10 minutes and then line them again on a fresh layer of paper towels, repeating the process.
STEP 4. Combine the wings and baking powder in a mixing bowl and toss to coat the wings evenly.
STEP 5. Line a baking sheet with a greased cooling rack. Arrange the wings in a single layer across the cooling rack.
STEP 6. Bake on the middle-lower oven rack for 25 minutes. Increase the oven temperature to 425°F and move the baking sheet to the middle-upper rack. Bake the wings for an additional 45 minutes, or until the skin is nice and crispy. Let the wings sit for 5 minutes and then toss them in the remaining marinade and top with feta and remaining parsley.
Frequently Asked Questions
Baking powder is the secret to crispy baked wings. It helps them get super crispy and golden brown while baking. It is a great alternative to deep frying or using a heavy breading.
This is really a matter of personal preference. For me personally, anytime I can get something super crispy without having to deep fry, I am all for it. I'm a huge fan of crispy baked wings.
That depends how they are made. Many of the wings you get in restaurants contain sort of breading or coated in flour before frying, making them higher in carbs and not gluten free.
If you cook them at 375°F, it will take about 25 minutes to get crispy air fryer wings. Be sure to toss them halfway through cooking. This is the air-fryer that I recommend.
Tips and Variations
- If you are not a fan of feta, or can't find any because everyone is still using it to make Baked Feta Pasta with Tomatoes, goat cheese is a delicious substitution. I've also made them with shaved parmesan, and even chopped garlic cheese curds.
- To deep fry these wings, you can heat oil in a dutch oven or sauce pan to 375°F and fry the wings for about 10 to 12 minutes or until crispy and cooked all the way through.
- Use this same cooking method and make my Salt and Vinegar Wings, Crispy Baked Garlic Parmesan Wings, or even Boneless Buffalo Wings
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Crispy Lemon Feta Chicken Wings
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
Description
These Lemon Feta Chicken Wings are bursting with vibrant flavors. They are marinated in olive oil, garlic, parsley, lemon juice, paprika, oregano, salt and pepper, and baked until they are perfectly crispy on the outside, while still being tender and juicy on the inside.
Ingredients
- 2.5 pounds chicken wings - flats and/or drumettes (I get my organic, pasture raised chicken here)
- ½ cup olive oil (I use this brand) code kyndraholley for $5 off
- Juice of 2 lemons (about 6 or 7 tablespoons)
- Zest of 1 lemon
- 6 cloves garlic, minced
- ¼ cup chopped fresh parsley, divided
- 1 tablespoon cracked black pepper
- 1 ½ teaspoons dried oregano
- 1 ½ teaspoons sea salt
- 1 teaspoon smoked paprika
- 2 tablespoons baking powder
- ⅓ cup crumbled feta cheese
Instructions
- In a mixing bowl, combine the olive oil, lemon juice, lemon zest, garlic, 2 tablespoons of the parsley, pepper, oregano, salt, and paprika. Whisk to combine.
- Add the chicken wings and half of the marinade to a large bowl, toss to coat the wings and refrigerate for 3 to 4 hours. Give the wings a good toss a couple times while they are marinating.
- After marinating the wings, remove them from the marinade and line them in a single layer across paper towels. Cover the top with paper towels as well, and using your hands, press into the chicken to absorb excess moisture. Let sit for 10 minutes and then line them again on a fresh layer of paper towels, repeating the process. You want them to be as dry as possible so that they crisp up in the oven.
- Place an oven rack in the middle-lower position and another rack in the middle-upper position. Preheat the oven to 250°F. Set a cooling rack on a rimmed baking sheet.
- Combine the wings and baking powder in a mixing bowl and toss to coat the wings evenly.
- Spread the wings in a single layer across the cooling rack. Bake on the middle-lower oven rack for 25 minutes.
- Increase the oven temperature to 425°F and move the baking sheet to the middle-upper rack. Bake the wings for an additional 45 minutes, or until the skin is nice and crispy.
- Remove the wings from the oven and let rest for 5 minutes. Toss in the remaining marinade and sprinkle the feta and remaining parsley over top, before serving.
Notes
- Baking powder is the key to getting these wings super crispy and golden brown. I do not recommend omitting it.
- You can marinate the chicken for up to 6 hours, but because of the lemon juice in the recipe, I don't recommend going beyond that. It will change the texture of the chicken, making it tough and stringy.
- I highly recommend greasing the cooling rack before putting the wings on it. This will keep the wings from sticking and pulling off all the delicious crispy skin. I like to use a spray avocado oil for this.
- net carbs per serving: 5.5g
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Greek
Nutrition
- Calories: 432
- Fat: 32.6g
- Carbohydrates: 6.7g
- Fiber: 1.2g
- Protein: 52g
Keywords: keto chicken wings, greek wings recipes, Crispy baked wings, lemon feta chicken wings, keto recipes, low carb appetizer recipes
Marcelle says
Hi, can I use chicken legs instead? Would I follow the same directions?
Kyndra Holley says
Yes you can, and yes you would. You just may need to cook them a little longer depending on size
Ali says
Winner Winner Chicken Dinner! Another AMAZING recipe! Thank you so much!!!!! We ate all the wings between the two of us! I do have one question, when we make the wing recipes that call for baking powder, our tongues burn after eating the wings. I only use the suggested amount of baking powder even when doubling the recipes, is there something we can use instead or do differently to avoid the burn?
💚💚💚
★★★★★
Daisy says
These were AMAZING!! They came out of the air fryer super crisy and delicious. Thank you for another awesome recipe!!
★★★★★
Heather says
These were by far the BEST wings I have ever had! We had these with a homemade Greek side salad and it was the perfect dinner! Better than any restaurant wings I have ever had and so crispy!
★★★★★
Kerry says
These are FANTASTIC! I took them right from the marinating bag into the airfryer. I didnt pat dry or anything. SO GOOD! We've had them 4 or 5 times already and it's one of our favourite wing recipes! Thank you!
Tamara says
Made these tonight!Really flavorful.Husband loved them too!Can’t wait to make these again!
★★★★★
Karen says
I just had some lemon marinated chicken wings at a restaurant tonight and saw your recipe just now. Can't wait to try them! It seems like they would work well in an air fryer...? But I ain't no culinary genius, so don't ask me.
Kyndra Holley says
Yes, there are air fryer directions included in the post
Sarah Jacobsen says
I couldn't wait and I made this recipe just based on what you shared in your stories on Instagram. It was so good! I bet it will be even better now that I can follow your step-by step instructions. Thanks for always making such delicious recipes with normal ingredients.
★★★★★