INGREDIENTS:

• 1 ½ pounds trimmed chicken wings
• 2 tablespoons Greek To Me seasoning
• ½ cup all-purpose flour
• 2 teaspoons baking powder
• 1 ½ teaspoons sea salt
• Olive oil, as needed

Finishing baste:

• 4 tablespoons unsalted butter, melted
• 1 tablespoon Greek To Me seasoning
• Finely grated zest of 1 lemon
• Juice of 1 lemon
• 2 tablespoons minced fresh parsley or chives, for garnish

Whipped feta:

• 8-ounce block feta cheese, drained
• ¾ cup plain Greek yogurt
• Finely grated zest of 1 lemon
• 1 teaspoon Greek To Me seasoning

INSTRUCTIONS:

1. Pat the wings dry with paper towels. Arrange on a sheet pan and cover loosely with plastic wrap, leaving the edges untucked so air can circulate. Refrigerate for 2 to 24 hours.
2. When ready to cook, preheat the oven to 250 F. Line a sheet pan with heavy-duty foil and spray with nonstick cooking spray.
3. In a shallow dish, mix together the flour, Greek To Me seasoning, baking powder, and sea salt. Brush the wings lightly with olive oil, then toss in the flour mixture until evenly coated. Arrange on the prepared pan.
4. Bake for 30 minutes. Remove from the oven, flip the wings with tongs, and raise the oven temperature to 425 F.
5. Return the wings to the oven and bake until deeply golden and crisp, 30 to 40 minutes more. Meanwhile, prepare the finishing baste by mixing the melted butter, Greek To Me seasoning, lemon zest, and lemon juice. Keep warm.
6. Make the whipped feta by combining all ingredients in a food processor and blending until very smooth. Transfer to a serving bowl.
7. Brush the hot wings with the finishing baste, arrange on a platter, and garnish with parsley or chives. Serve immediately with whipped feta.

Serves 4 to 6 as an appetizer