Party time! Think of these as Buffalo wings with a Mediterranean twist. The herby dry rub, which works its magic over several hours, is further accentuated by a dollop of the salsa verde. Plan on four wings per person. If you are increasing the recipe, there’s no need to make additional salsa verde, just add on wings and dry rub. Should you have any wings left over, eat them as a cold snack the next day.

Chicken Wings with Salsa Verde and Carrot and Celery Matchsticks 

Serves 4 

Salsa Verde

Can be made four days ahead and stored in a sealed jar with olive oil covering the top.

1 tablespoon capers, rinsed
4 anchovy fillets (trust me, even if you hate anchovies)
2 tablespoons each breadcrumbs, white wine vinegar, and dried oregano
½ cup each fresh basil and Italian parsley
2 cloves garlic
½ teaspoon red pepper flakes
6 walnut halves
¾ cup extra-virgin olive oil
salt to taste

Directions

1.  Place all ingredients in a mini blender and process until smooth. Taste for salt.

Chicken wings

Plan on dry rubbing and refrigerating the wings for four to 24 hours before cooking.

6 tablespoons oregano, divided
3 tablespoons garlic powder
1½ tablespoons each smoked paprika, salt, black or Aleppo pepper
3 teaspoons sugar
16 whole chicken wings
3 carrots, cut into matchsticks
3 stalks, celery cut into matchsticks

Directions

1. In a small bowl, mix together half the oregano and other spices. Place chicken wings on a paper towel and dry rub both sides of wings with spices. Shake off excess, place wings skin-side up on a baking tray lined with tinfoil. Distribute remaining oregano over the wings. Refrigerate for up to one day uncovered. 

2. Preheat oven to 425° F (220° C). Roast wings for 25 minutes, flip over, and roast another 15 minutes. Flip again, repositioning wings if some are getting too brown. Roast until crispy, about 10 minutes more. Remove from oven and plate with a bowl of salsa verde and the carrots and celery.

Title photo: © nadianb