Greek Chicken Wings

The market continues its steady climb. I had 4 showings this week and 1 offers. My reputation precedes me now — the Greek agent who tells the truth about roofs and brings food to open houses. Worse reputations exist.

I drove to Tarpon Springs for Sunday dinner. The drive takes forty minutes if the traffic behaves. It never behaves. But I make the drive because the table at Mama's house is non-negotiable, and Sunday dinner is the thread that holds this family together.

Mama is 82 and still at the bakery at 4 AM. I do not know how much longer she will do this. I do not ask. You do not ask Voula Papadopoulos about endings. You stand next to her and roll phyllo and trust that the beginning continues as long as the hands are moving.

I made gigantes plaki — giant beans baked in tomato sauce until creamy and collapsing. Peasant food elevated to poetry by olive oil and time. I served it with bread and olive oil — always too much olive oil, because in this family there is no such thing as too much. We ate and the conversation was easy and the evening was warm.

Sophia told me this week that she is proud of me. I was not expecting it. We were in the car, driving to Tarpon Springs for Sunday dinner, and she said Mom, I am proud of you. I said for what. She said for everything. For the bakery. For the houses. For making dinner every night even when you are tired. I gripped the steering wheel and blinked and said thank you, koritsi mou. She said do not cry. I did not cry. Much.

I do not always make gigantes plaki when I cook for this blog — sometimes the week calls for something that travels well, something I can bring warm in a pan and set on Mama’s table without fuss. These Greek Chicken Wings are that dish: lemon and garlic and oregano, the holy trinity of a Greek kitchen, the smell that means Sunday before you even sit down. Sophia said she was proud of me, and I held that the whole drive home, and I needed to cook something that felt like the word “home” — something that would have made Yiayia nod once and reach for a second piece.

Prep Time: 15 min | Cook Time: 45 min | Total Time: 1 hr | Servings: 6

Ingredients

3 lbs chicken wings, tips removed, split at the joint
1/4 cup olive oil
3 tablespoons fresh lemon juice (about 2 lemons)
1 tablespoon lemon zest
4 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
Fresh parsley, chopped, for garnish
Lemon wedges, for serving

Instructions

Preheat the oven. Heat your oven to 425°F. Line a large rimmed baking sheet with foil and place a wire rack on top. Lightly oil the rack.
Make the marinade. In a large bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, pepper, and paprika until combined.
Coat the wings. Pat the chicken wings dry with paper towels — this is important for crisp skin. Add them to the bowl and toss well to coat every piece thoroughly in the marinade.
Marinate. Let the wings rest in the marinade for at least 15 minutes at room temperature, or cover and refrigerate up to 8 hours for deeper flavor.
Arrange and bake. Place the wings in a single layer on the prepared rack. Bake for 40–45 minutes, flipping once halfway through, until the skin is golden and the internal temperature reaches 165°F.
Finish and serve. Transfer to a platter, garnish with fresh parsley, and serve immediately with lemon wedges alongside. Have good bread nearby. Have too much olive oil nearby.

Nutrition (per serving)

Greek Chicken Wings — The Table That Holds Us Together