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Darren Purchese's Greek chicken wings

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After a new way with chicken? Have a go at these Greek style chicken wings for a dinnertime hit loaded with herbs and zesty flavour.

  • Serves4
  • Cook time1 hour
  • Prep time15 minutes, + 30 mins marinating time


  • 2 tsp dried oregano
  • 2 tsp dried thyme leaves
  • 2 tsp Dijon mustard
  • 2 tbs dried rosemary leaves
  • 1/2 lemon, rind finely grated, juiced
  • 2 garlic cloves, grated
  • 200ml olive oil
  • 850g chicken wings, fat trimmed, each wing cut into 3 pieces

Roast vegetables

  • 3 medium potatoes, cut into wedges
  • 2 tbs olive oil
  • 1 tsp dried oregano
  • 1 tsp dried thyme leaves
  • 1 tbs dried rosemary leaves
  • 2 zucchini, coarsely chopped

Yoghurt sauce

  • 400g light Greek-style yoghurt
  • 1 garlic clove, grated
  • 1/2 lemon, rind finely grated, juiced
  • 2 tbs chopped mint


  • 120g pkt Coles Australian 4 Leaf Salad
  • 1/2 red onion, thinly sliced

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine the oregano, thyme, mustard, rosemary, lemon rind, lemon juice, garlic and oil in a bowl. Season with salt and pepper. Add the chicken and turn to coat. Cover and place in the fridge for 30 mins to develop the flavours.
  2. Step 2

    Meanwhile, to make the roast vegetables, place a roasting pan in the oven and preheat at 180°C. Combine the potato, oil, oregano, thyme and rosemary in a bowl. Season with salt. Transfer to the roasting pan and roast for 20 mins or until lightly golden. Add the zucchini to the bowl and toss to coat in any remaining oil mixture.
  3. Step 3

    Place the chicken on a baking tray. Add the zucchini to the potatoes in the roasting pan and roast with the chicken for 35-40 mins or until the vegetables are tender and the chicken is golden and cooked through.
  4. Step 4

    To make the yoghurt sauce, combine the yoghurt, garlic, lemon rind, lemon juice and mint. Season with salt. Place in the fridge to chill.
  5. Step 5

    To make the salad, place the salad mix and onion in a bowl. Season with salt and toss to combine.
  6. Step 6

    Arrange the chicken on a serving platter. Serve with the roast vegetables, yoghurt sauce and salad.