Grilled Honey Lemon Wings with Whipped Feta

I had some great grilled wings recently that made me want to make them again at home, but I didn't know how I wanted to flavor them. In Nashville last week though (hence why there was no new recipes) I ate an amazing whipped feta on a taco at Etch. I thought it would be a great option to serve with wings as a substitute for blue cheese. I built the wing recipe backwards from the feta, using flavors that work with feta like lemon, honey, and oregano in the wing sauce. These wings were a great and easy grilled take this classic bar food.
Marinade the wings in buttermilk and some spices.
Then just grill them up low and slow.
Mash up the feta first, then whisk it with cream and buttermilk. Don't get some gross dry feta though, make sure you use a nice creamy fresh block.
Toss the wings lightly in a lemon and honey mixture and then top with fresh oregano.  The fresh oregano is important for the recipe, none of that dried stuff that's been sitting in your cabinet for a year. (disclaimer: I love dried oregano it just wont work in this recipe)
I will post the recipe for that tasty pasta salad in the top right corner later this week.
These wings though.  Juicy, crispy, tangy, sweet.  And that creamy feta.  I actually ate the leftover feta with a fork after I finished the wings.  All the juicy chicken goodness had dripped down onto it and it was amazing.

Grilled Honey Lemon Wings with Whipped Feta

  • Wings and Marinade
  • 6 Full Chicken Wings (wing, drum, and tip attached)
  • 1.5 Cups Buttermilk
  • 1 Tablespoon Smoked Paprika
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Garlic powder
  • 1 Tablespoons Tamari
  • 1 Pinch Salt and Pepper
  • Wing Sauce
  • 4 Lemons (juice)
  • 1/3 Cup Honey
  • 1 Tablespoon Chile Flake
  • 1 Pinch Salt
  • 2 Teaspoons Chopped Fresh Oregano
  • Whipped Feta
  • 4 Ounces Fresh Feta Cheese (don't get pre-crumbled!)
  • 1/4 Cup Heavy Cream
  • 1 Tablespoon Buttermilk

Instructions

  1. Mix the wings with the marinade ingredients. Combine and set aside in the fridge for a few hours or overnight.
  2. Grill the wings on medium low heat for a solid 35 minutes or so, turning them up at the end if they need more browning. The key is to tenderize the meat and render the fat so the wings are nice and tender, but also brown the skin so it is crisp.
  3. While the wings are cooking, put the lemon juice, honey, chile flake, and salt in a pan to form the wing sauce. Put it on the grill to simmer and thicken.
  4. Mix the feta with the milk and buttermilk. Mash up the feta with a fork. Whisk it all together to form the smooth and airy consistency.
  5. When the chicken is done, put it in the pan to toss and coat.
  6. Spread the feta onto a plate and top with the wings.
  7. Sprinkle the oregano on top and a little more chile flakes.