Oven Baked Chicken Wings with Tzatziki Sauce

These are the oven-baked chicken wings I crave—and they’ve officially earned “family favorite” status in our home. Juicy on the inside, crispy on the outside, they’re infused with bold flavor from lemon zest, olive oil, garlic, Aleppo pepper, paprika, and oregano. They make a fantastic appetizer or high-protein snack that’s both satisfying and simple to whip up—no frying required. Paired with a cool, creamy tzatziki sauce, they’re guaranteed to disappear fast.

Ingredients You Need for the Baked Chicken Wings

•  Chicken Wings: The heart of the dish. I always wash them with salt and vinegar, then pat them dry thoroughly—this not only removes any unwanted residue but helps the skin crisp up beautifully when baked.
•  Olive Oil: Used as the base for the marinade, olive oil helps the spices cling to the wings and gives them a golden, flavorful crust as they roast.
• Lemon (Zest + Juice): Both the zest and juice go into the marinade. The zest adds a bright, citrusy aroma while the juice gives tang and helps tenderize the chicken.
• Garlic: Freshly minced garlic adds savory depth and that unmistakable warmth that complements the lemon and spices.
• Spice Mix:  (Oregano, Sweet Paprika, Aleppo Pepper, Salt). This bold blend is where the Greek-inspired magic happens—earthy oregano, gentle heat from Aleppo pepper, a little sweet smokiness from paprika, and salt to tie it all together.
•  Tzatziki sauce, I mix thick Greek yogurt with a bit of crumbled feta for extra creaminess and a salty punch. Then I stir in finely grated garlic, a pinch of paprika, a drizzle of olive oil, and a squeeze of lemon juice.

Tips for the Best Baked Chicken Wings

• Marinate for flavor: Let the wings soak in all that zesty, garlicky goodness for at least 2 hours, or even better, overnight in the fridge. The longer they sit, the deeper the flavor.

• Bring to room temp: Take the wings out 15 minutes before baking to help them cook more evenly in the oven.

• Bake at 400°F for about 45 minutes: This temperature gives the wings a perfect balance of juicy inside and crisp outside. Adjust the timing slightly depending on your oven.

• Pre-cut or whole wings? I usually use already-cut wings (drumettes and flats), but if you’re working with whole ones, just adjust the cook time a bit—they might need an extra 5–10 minutes.

• Don’t overcrowd the pan: Give each wing space! If they’re too close, they’ll steam instead of crisp. Use two pans if needed.

• Make ahead & freeze: This marinade is freezer-friendly! You can toss a big batch of wings in it and freeze them raw. When ready to cook, bake straight from frozen—just add a few extra minutes to the cook time.

• For extra crisp: Want that irresistible crispy edge? Broil them for the last 2–3 minutes, but keep a close eye so they don’t burn!

How to Serve These Baked Chicken Wings

These baked chicken wings with tzatziki are perfect as a standout appetizer, but they truly shine as part of a larger Mediterranean-inspired spread. I love serving them alongside spanakopita (those golden, flaky spinach and feta phyllo pies), a generous scoop of hummus or another flavorful dip like muhammara or baba ghanoush, and a crisp, refreshing Greek salad filled with cucumbers, tomatoes, olives, and feta. Together, they make a beautiful and satisfying mezze platter—great for entertaining or for a weeknight dinner that feels just a little more special.

Storage & Reheating Tips

Got leftovers? These wings reheat beautifully!

Store any leftover baked chicken wings in an airtight container in the refrigerator for up to 4 days. When you’re ready to reheat, you have a few great options:

• Oven: Reheat at 375°F for about 10–12 minutes on a baking sheet to bring back the crispiness.

• Air Fryer: A quick and effective method—just 5–7 minutes at 375°F.

• Microwave: Convenient, but best for speed over crispness. Microwave in 30-second intervals until warmed through.

And yes, tzatziki keeps well too! Store it in a covered container in the fridge for up to 3–4 days. Just give it a good stir before serving