Mustard Dill Chicken Wings with Spring Onion and Feta
Tangy mustard coats the wings, dill keeps them lively and spring onion plus feta finish the platter with bite and freshness. This is a strong BBQ choice when you want savoury wings that cut through heavier meats, creamy dips and richer sides.
Ingredients
For the wings
- 1.5 kg chicken wings split into flats and drumettes
- 2 tbsp Dijon mustard
- 1 tbsp wholegrain mustard
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 4 garlic cloves finely grated
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp onion granules
- 1 tsp dried dill
- 1 tsp dried oregano
- 0.5 tsp sweet paprika
For the dill and spring onion finish
- 3 spring onions finely sliced
- 20 g fresh dill chopped
- 60 g feta crumbled
- 1 tbsp extra virgin olive oil
- 1 tsp lemon zest
- 1 tsp lemon juice
- 1 pinch sea salt
Optional mustard drizzle
- 2 tbsp Greek yoghurt
- 1 tsp Dijon mustard
- 1 tsp lemon juice
Instructions
Coat the wings
- Pat the wings dry and place them in a large bowl. Mix the Dijon mustard, wholegrain mustard, olive oil, lemon juice, garlic, salt, pepper, onion granules, dried dill, oregano and paprika.
- Add the wings and toss thoroughly until every piece is coated. Leave them in the fridge for 1 to 2 hours. That’s long enough for the mustard and garlic to settle in without making the surface too wet.
Prepare the fresh topping
- In a small bowl, combine the spring onions, chopped dill, crumbled feta, olive oil, lemon zest, lemon juice and a small pinch of salt.
- If you want the optional drizzle, stir the yoghurt, Dijon mustard and lemon juice together in a separate bowl and chill until needed.
Fire the BBQ
- Set the BBQ for two-zone cooking at around 200 to 220°C. Lightly oil the grate if needed.
- Take the wings out of the fridge 15 to 20 minutes before they go on so they cook more evenly.
Cook the wings gently first
- Place the wings on the cooler side of the grill and close the lid. Cook for 20 to 25 minutes, turning every so often, until the skin has tightened and the coating has started to set.
- At this point the wings should look matte and lightly coloured, not fully browned.
Finish for colour
- Move the wings over the hotter side and grill for 8 to 10 minutes, turning often, until the skin is deeply golden in places and the internal temperature reaches at least 74°C.
- Mustard can catch on very hot spots, so stay with them and keep shifting pieces around if one area of the grill is fiercer than the rest.
Dress and serve
- Transfer the hot wings to a platter. Scatter over the dill, spring onion and feta mixture while the wings are still steaming. Add a little mustard drizzle if you’re using it.
- Serve straight away with lemon wedges on the side. These wings are at their best when the topping still feels fresh and the skin is hot underneath.
Notes
I use both Dijon and wholegrain mustard because they do slightly different jobs. Dijon gives a smooth, direct tang that coats the wings properly, while wholegrain mustard adds texture and tiny bursts of mustard seed that make the finish feel more interesting. This isn’t a honey-mustard situation and it’s not meant to be mellow. The flavour should be brisk and savoury, with dill and lemon keeping it fresh rather than softening it.
Fresh dill is worth using here. Dried dill in the marinade helps build flavour early on, though the fresh stuff at the end is what makes the wings feel alive. Spring onions need to be sliced fairly fine so they settle over the hot wings rather than sitting in awkward raw chunks. Feta is there for contrast, not bulk, so I use enough to get salty creamy bits without turning the plate into a cheese dish.
Nutrition
Calories: 556kcalCarbohydrates: 4gProtein: 37gFat: 43gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 19gCholesterol: 166mgSodium: 805mgPotassium: 430mgFiber: 1gSugar: 1gVitamin A: 640IUCalcium: 122mgIron: 2.2mg
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