Chef Mashama Bailey and John Morisano recently published a memoir of their journey on how they became business partners, moved from New York to Savannah and opened up a restaurant. In the book, Black, White and The Grey, they recount their experience trying to start a partnership as strangers and dealing with the complexities of their differing race, gender and culture plus their new community then ultimately becoming friends. Many interactions happened over a meal and they have included recipes at the end of each chapter of meals or drinks that inspired them or that they served at The Grey.
After reading the book, I was immediately drawn to this recipe as the first one to try because I love Greek fries. I live very close to Alexandros, a Greek restaurant in the Harbourfront area of Toronto, and it’s one of my favourite late night indulgences. (The gyros is good too!) It never occurred to me you can add these flavours to chicken wings plus I like easy and practical recipes especially with food I already have on hand. So here is Chef Mashama’s take on Greek wings inspired from Crystal Beer Parlour, Savannah’s oldest restaurant.
Crystal Beer Parlour- Inspired Greek Wings
(This recipe states it serves 4 but I ate it as a meal rather than an appetizer so it is enough for 2. You could even get some crusty bread to soak up some of the extra dressing.)
Zest and juice of 1 lemon
6 cloves garlic, peeled and crushed
2 teaspoons dried oregano
1 tablespoon cracked black pepper
1 teaspoon kosher salt
12 chicken wings (I used 24 divided wings, no tips)
1 cup olive oil
1/4 cup lemon juice
1 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1 teaspoon cracked black pepper
1/2 cup chopped flat-leaf parsley (I substituted cilantro)
1 clove garlic, grated
1/2 cup feta cheese
For the marinade: Combine the oil, lemon zest and juice, garlic, oregano, black pepper, and salt in a container large enough to hold all the wings.
Add wings to the marinade and stir to coat. Marinate overnight in the fridge.
For the dressing: Combine the oil, lemon juice, cayenne, salt, black pepper, parsley and garlic in a quart-size canning jar and shake the hell out of it.
Preheat the oven to 375F
Lay the wings on a wire rack on a baking sheet lined with foil and roast until golden brown and the skin crisps, about 50 minutes.
Transfer the wings to a platter and pour the dressing over them. Dump the feta on top and you’re good to go.
The Chef mentions that she pairs this with a Spanish Garnacha blend. I chose Borsao Tres Picos ($20) a delicious and affordable wine that went well with this dish. Click here for where to find it in the US ($14).