Greek Wings With Dill Tzatziki 4 Steps
In a large mixing bowl combine the split chicken wings, lemon zest, chopped oregano, olive oil, kosher salt, garlic powder and fresh cracked black pepper. Mix well to coat, cover and allow to marinate refrigerated for a minimum of 4 hours and up to 12 hours.
Prepare the tzatziki: in a mixing bowl, combine the Greek yogurt, labneh, grated cucumber, chopped dill, olive oil, lemon juice, kosher salt, rasped garlic cloves, fresh cracked black pepper and mix until even. Refrigerate until ready to serve. Note: this tzatziki can be made one day in advance.
The next day, remove the wings from the fridge and toss with the baking powder. Lay the wings in a single layer on a baking sheet lined with parchment paper. Bake in a preheated 450°F oven for 45-50 minutes until crispy and browned (the wings should be flipped halfway through cooking).
Once wings are cooked, transfer to serving platter, squeeze with fresh lemon juice and serve alongside tzatziki dipping sauce.