Olive Caper Parsley Chicken Wings with Lemon Oregano
Finished with chopped olives, capers, parsley and lemon, these wings stay crisp while picking up a salty, vivid dressing. They’re especially good on a BBQ table full of richer dishes, where a brighter, brinier wing can sharpen the whole meal.
Ingredients
For the wings
- 1½ kg chicken wings split into flats and drumettes
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 3 garlic cloves finely grated
- 2 tsp dried oregano
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp onion granules
- ½ tsp sweet paprika
For the olive caper parsley finish
- 80 g pitted Kalamata olives finely chopped
- 2 tbsp capers drained and roughly chopped
- 20 g flat-leaf parsley finely chopped
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 small garlic clove finely grated
- ½ tsp dried oregano
- 1 pinch black pepper
To serve
- lemon wedges
- a few extra parsley leaves
Instructions
Season the wings
- Pat the wings dry and place them in a large bowl. Add the olive oil, lemon juice, lemon zest, garlic, oregano, salt, pepper, onion granules and paprika.
- Toss until the wings are evenly coated, then refrigerate for 1 to 2 hours. This is plenty for a light marinade like this.
Make the olive and caper finish
- In a small bowl, combine the chopped olives, chopped capers, parsley, olive oil, lemon juice, lemon zest, garlic, dried oregano and black pepper.
- Stir well and set aside. Taste it. It should be sharp, salty and lemony. It will mellow slightly once it hits the hot wings.
Set up the BBQ
- Prepare the BBQ for two-zone cooking at around 200 to 220°C. Lightly oil the grates if needed.
- Take the wings out of the fridge about 20 minutes before cooking so they lose some of the chill.
Cook the wings indirectly first
- Place the wings on the cooler side of the grill and close the lid. Cook for 20 to 25 minutes, turning once or twice, until the fat starts to render and the skin tightens.
- You’re looking for set skin and early colour, not the final finish yet.
Move to direct heat
- Transfer the wings to the hotter side and grill for 8 to 10 minutes, turning often, until browned, crisp at the edges and cooked through to at least 74°C.
- The marinade is not especially sugary, so you’ve got a bit more freedom here than with a honey glaze, though I still keep an eye on the hotter spots.
Toss and serve
- Transfer the hot wings to a large bowl. Add most of the olive caper parsley finish and toss quickly so it coats the wings without soaking them.
- Pile onto a platter, spoon over the last bit of the dressing and serve with lemon wedges and extra parsley.
Notes
Kalamata olives are the obvious choice here because they’ve got enough richness and fruitiness to feel Greek-style without becoming too harsh. I chop them fairly fine so the finish clings to the wings instead of sliding off in big lumps. Capers need a rough chop too. Whole capers can feel a bit too blunt on wings, while chopped capers spread their salt and tang more evenly through the dressing.
I keep the marinade simple on purpose. The olives and capers do enough work later on, so the wings only need a good base of lemon, garlic and oregano before they go on the BBQ. Parsley wants to be fresh and plentiful. It stops the finish from tasting too saline and gives the hot wings a greener, brighter edge.
Nutrition
Calories: 548kcalCarbohydrates: 3gProtein: 36gFat: 43gSaturated Fat: 9gPolyunsaturated Fat: 8gMonounsaturated Fat: 20gCholesterol: 164mgSodium: 860mgPotassium: 430mgFiber: 1gSugar: 1gVitamin A: 520IUCalcium: 62mgIron: 2.3mg
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