Ingredients
1kg chicken wings
4 tbps olive oil
4 garlic cloves, minced
1 tbsp dried oregano
2 lemons, juice of both, zest of 1
3 tbsp honey
1 tbsp flaky sea salt
1 tsp ground black pepper
100g feta
2 tbsps parsley, very finely chopped

Feta dip
100g feta
75g Greek yoghurt
2 tbsps mayonnaise
Pepper

Method
Either fire up the braai or bbq or heat the oven to 200c.

If you are cooking outside then when the charcoal or grill is hot enough, put your wings on indirect heating, close the lid and cook for roughly 20-25 minutes, turning every few minutes to stop it burning (although you do want it to char).  Check the chicken is cooked through. Move the wings to direct heating to ensure a little char.

When the oven is hot, put the wings in to an oven dish and drizzle over the olive oil.  Cook for 30-40 minutes until golden and cooked through, turning half way.

Break the feta up and put onto a piece of foil and put either into the oven or on the braai and cook for around 20-30 minutes, stirring a couple of times so it dries out and goes golden.

Put the garlic, oregano, lemon juice and zest and the honey into a small saucepan along with a pinch of salt and heat on medium for a couple of minutes until sticky.

Move on to the dip.  Break the feta up and put into a little hand blender with the yoghurt and blitz.  Add the mayo and black pepper and blitz again.  If you do not have a small blender, you can do this with a fork and lots of elbow grease.  Stir and check the seasoning.

When the wings are ready, transfer to a plate and scatter over the dried feta and parsley and serve with the dipping sauce.

- An adaptation of a recipe in Greekish by Georgina Hayden