Greek Style Ouzo Greek Balsamic Mustard Glazed Chicken Wings Recipe

I gotta say, I was totally blown away the first time I tried these Greek style ouzo, Greek balsamic, Dijon mustard glazed chicken wings because the combo of olive oil, ouzo, and all that spicy garlic and lemon really turned ordinary chicken into a flavor bomb you just can’t get enough of.

I love my Greek style Ouzo Greek Balsamic Mustard Glazed Chicken Wings. I use chicken wings marinated in extra virgin olive oil, ouzo, Greek balsamic vinegar, dijon mustard, garlic, and honey along with oregano and lemon juice.

Its super high in protein and healthy fats that you really can enjoy.

Ingredients

• Chicken wings: they pack a punch of protein and healthy fats, great for building muscle.
• Extra virgin olive oil: full of good fats and antioxidants, it makes the dish richer.
• Ouzo: adds a cool Mediterranean twist with its mild anise taste that’s fun.
• Greek balsamic vinegar: gives a tangy, sour kick that balances the sweetness nicely.
• Dijon mustard: delivers a sharp, spicy flavor that layers the overall taste.
• Honey: sweetens up the glaze and brings a sticky, caramelized finish.
• Lemon juice: brightens the flavors with a fresh, zesty acid punch.

Ingredient Quantities

• 3 lbs chicken wings (split into drumettes and flats)
• 1/4 cup extra virgin olive oil
• 1/3 cup ouzo
• 1/4 cup Greek balsamic vinegar
• 1/4 cup Dijon mustard
• 3 tbsp honey
• 4 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1/4 tsp red pepper flakes (optional)
• Juice of one lemon

How to Make this

1. Preheat your oven to 400°F and line a baking sheet with foil for easy cleanup.

2. In a large bowl mix together the olive oil, ouzo, Greek balsamic vinegar, Dijon mustard, honey, minced garlic, dried oregano, salt, black pepper, red pepper flakes if using, and the lemon juice.

3. Add the chicken wings to the bowl and toss ’em well so they’re evenly coated in the marinade.

4. Cover the bowl with plastic wrap and let the wings marinate in the fridge for at least 1 hour, if not longer, for extra flavor.

5. Arrange the marinated wings on the prepared baking sheet in a single layer so they cook evenly.

6. Place the baking sheet in the oven and bake for 20 minutes.

7. After 20 minutes, flip the wings over so both sides get a nice glaze and continue baking for another 20-25 minutes.

8. Check the wings about 5 minutes before the end of the baking time to ensure they’re cooked through and nicely browned.

9. Once done, remove the wings from the oven and let them rest for a few minutes.

10. Serve ’em warm and enjoy your delicious Greek style ouzo Greek balsamic mustard glazed chicken wings!

Equipment Needed

1. Preheated oven
2. Baking sheet and aluminum foil
3. Large mixing bowl
4. Measuring cups and spoons
5. Whisk or fork for mixing
6. Knife for mincing garlic
7. Plastic wrap for covering the bowl
8. Tongs or spatula for flipping the wings
9. Refrigerator for marinating the wings

FAQ

• Q: How long should I marinate the wings?
  A: I usually let em soak in the marinade for at least an hour, but if you got time, marinating overnight really brings out all the flavors.
• Q: Can I grill these instead of baking them?
  A: Sure thing! Just preheat your grill to medium heat and cook until they’re nice and crispy, flipping them a couple of times.
• Q: What if I dont have ouzo?
  A: If ouzo isn’t available, you can substitute with a splash of white wine or even just skip it. The wings will still be delicious.
• Q: Do I need to turn the wings while cooking?
  A: Yup, turning them halfway through helps them get an even crispy texture on all sides.
• Q: How do I know when they’re done?
  A: The wings are ready when they reach an internal temp of 165°F and get that perfect golden, charred look on the outside.

Greek Style Ouzo Greek Balsamic Mustard Glazed Chicken Wings Recipe Substitutions and Variations

• If you dont have ouzo, try using a splash of white wine with a tiny pinch of anise seeds to mimic that licorice flavor
• Not finding Greek balsamic vinegar? You can mix red wine vinegar with a little extra honey to get a similar tangy sweetness
• If Dijon mustard isnt available, you can use wholegrain mustard or even spicy brown mustard
• For extra virgin olive oil, avocado oil works just fine if youre looking for a different flavor twist
• Out of honey? Maple syrup or agave nectar would be a great alternative for the glaze touch

Pro Tips

Here’s a few pro tips you might not have thought of:

• Let the marinade really work its magic – if you can leave the wings in it for longer than an hour (even overnight if you have the time) it really intensifies the flavor.
• When baking, keep a close eye near the end of the cook time. Ovens vary, so checking five minutes early can prevent them from getting too crispy or burnt.
• If you have extra garlic or fresh herbs like oregano instead of the dried kind, toss those in too for a fresher taste.
• Make sure the wings are spaced out evenly on the pan so that each piece cooks evenly.

Alright so here’s how I’d make these wings. First, heat your oven up to 400°F and line a baking sheet with foil so cleaning up later is a breeze. In a big bowl mix together 1/4 cup extra virgin olive oil, 1/3 cup ouzo, 1/4 cup Greek balsamic vinegar, 1/4 cup Dijon mustard, 3 tablespoons honey, the minced garlic from 4 cloves, 1 teaspoon dried oregano, 1 teaspoon salt, 1/2 teaspoon ground black pepper, 1/4 teaspoon red pepper flakes if you’re using them and the juice of one lemon. Toss in the 3 lbs of chicken wings (drumettes and flats) and stir it all together so every wing gets a nice coating.

Cover the bowl with plastic wrap and stick it in the fridge for at least an hour. If you can marinate it longer do it really adds a kick of flavor. Then, arrange the wings on your foil lined baking sheet in one layer so they all get enough space while cooking.

Pop them into the oven for about 20 minutes then flip ‘em over so both sides get that great glaze. Bake for another 20 to 25 minutes. Start checking about five minutes before the end of the time so you don’t accidentally overcook them. Once they’re done, take the wings out, let them rest a bit, and enjoy your tasty, Greek style ouzo balsamic mustard glazed wings while theyre warm. Enjoy!