Recipe by Helena and Vikki Moursellas
Photo courtesy of Bonnie Coume

Our Aunt Christine has a real love of preparing chicken wings for her family; it’s her signature dish. She combines the sweetness of Greek honey with the tanginess of galotyri cheese, which works so well together that we’ve used this magic combination in our chicken wings as well.

Here we’ve paired them with a green pepper herby oil that has become a bit of a favourite for us.

In our cookbook Peináo, we served the green pepper herby oil with a potato salad. It’s also perfect with lamb and chicken, so we just had to share the recipe with you.

Serves 4–6

Instructions:

1. In a large bowl, combine the olive oil, honey, dill and paprika. Season with salt flakes and whisk to combine. Add the chicken wings and toss to coat. Cover and marinate in the fridge for at least 1 hour, or overnight.
2. Place all the green pepper herby oil ingredients in a food processor and whiz until roughly chopped. Set aside.
3. Heat a barbecue or chargrill pan over medium heat. Grill the chicken wings for 20 minutes, or until charred and cooked through, turning them every 5 minutes.
4. To serve, spread the galotyri onto a serving platter. Top with the chicken wings and drizzle with the green pepper herby oil.

A note on prep:
The chicken wings can be marinated in the fridge the day before, just bring them out an hour before cooking. The green pepper herby oil can be made several hours ahead and kept covered at room temperature.