In her new cookbook co-authored by her friend and business partner John O. Morisano, Black, White, and The Grey, Mashama Bailey explores the joy and pain of opening a restaurant and delivers this irresistible recipe for lemony, crispy wings. These wings, inspired by the Greek wings at Bailey’s local bar, Crystal Beer Parlor, require at least two hours to marinate, so make sure you plan accordingly.
4 Servings
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Whisk lemon zest and juice, garlic, oil, black pepper, salt, and oregano in a large bowl to combine. Add wings and toss to coat. Cover and chill at least 2 hours and up to 12 hours.
Place racks in upper and lower thirds of oven; preheat to 375°. Line 2 large rimmed baking sheets with foil; set a wire rack in each one if you have them. Remove wings from marinade; arrange on baking sheets. Bake wings, rotating baking sheets front to back and top to bottom halfway through, until deeply browned and crisp, about 1 hour.
Whisk oil, lemon juice, garlic, cayenne, and black pepper in a small bowl; season dressing with salt.
To serve, stir parsley into dressing. Arrange wings on a platter, drizzle dressing over, and scatter feta on top.
