Greek Chicken Wings with Yogurt & Sweet Pepper (Charcoal)

This Greek chicken wings recipe is going to make your mouth water before every bite. Made with creamy Greek yogurt, special herbs and spices, and beautiful sweet peppers that add amazing colour and flavour. Chargrilled over hot charcoal, they sizzle, they crisp up, and trust me, they absolutely hit the spot.

If you're looking for a meze to serve with this, try my grilled octopus recipe! You can pop it on before you cook the wings. Or if you just want more food, check out my pork souvlaki recipe for another Greek classic that's full of flavour.

Jump to:

• Why you will love this recipe
• Ingredients
• Watch the short video tutorial
• Preparation
• Step-by-step cooking instructions
• Serving suggestions
• 📖 Recipe

Why you will love this recipe

• Amazing flavour: Every bite is juicy, smoky, and properly seasoned. The Greek yogurt keeps the wings tender, while the garlic, spices, and sweet peppers give you a rich, slightly tangy marinade that caramelises perfectly on the grill.
• They look awesome: From the deep colour of the marinade to the crispy char you get from the charcoal, these wings come off the grill looking juicy, golden, and finger-licking good.
• Quick and easy: They’re simple to prep and only take around 20 minutes to cook over hot coals. Perfect when you want something fast, whether it’s a meze or a full-on main meal.

Ingredients

Let’s take a closer look at what makes this Greek chicken wings recipe so good. As always, check the recipe card below for exact quantities.

• Chicken wings: I use large Greek wings *WINK*, that way there’s more meat on each piece. If you’re using kebab sticks like I am, I recommend separating the wing pieces into individual drumettes and wingettes.
• Greek yogurt: This makes the marinade creamy and helps the spices stick. It also helps tenderise the meat, which means juicy, flavour-packed wings.
• Olive oil: Just a little bit of extra-virgin olive oil brings the marinade together and adds some richness.
• Sweet peppers: These add a gentle sweetness and extra texture to the marinade. I usually use long red ones, known as banana peppers or Florina in Greece.
• Garlic cloves: I go for fresh here, not garlic powder. A few cloves garlic give the marinade a solid flavour hit without being too overpowering.
• Tomato paste: Helps the wings develop colour when they hit the grill and adds a bit of richness to the marinade.
• Salt and pepper: Season well with good quality sea salt and black pepper.
• Sumac: Sumac has a tangy, lemon like flavour that lifts the whole marinade and balances the richness of the yogurt.
• Sweet paprika: Adds warmth and a deep red colour. I use sweet paprika instead of smoked because the grill gives you all the smoky flavour you need.
• Dried oregano: A classic herb that brings everything together.

Watch the short video tutorial

Watch my quick step-by-step video to see how I make these Greek chicken wings from start to finish.

Give it a like, drop a comment, and feel free to share it with anyone who loves charcoal cooking!

Preparation

• Peppers: Remove the stem and seeds from the sweet peppers, then roughly chop them so they fit into the blender.
• Garlic: Peel your garlic cloves so they’re ready to go.
• Chicken wings: Decide how you want to prep your chicken. You can leave the wings whole or separate them into drumettes and wingettes. I’ve added a small guide below if you want to see how to break them down.
• Cooking method: Think about how you want to cook them. I usually thread them onto stainless steel flat kebab sticks. You can also cook them on the rotisserie (souvla) or simply place them on a grill grate and flip them with tongs.

How to cut whole chicken wings

If you’re buying your chicken wings whole like I do, here’s how to break them down:

1. Find the joints: There are two. One sits between the drumette and wingette, and the other between the wingette and the tip.
2. Slice through the joint: On a chopping board with the skin side down, use a sharp knife and cut through the joint between the drumette and wingette. If your knife is in the right spot, it should slide through easily without much pressure.
3. Decide on the tip: You can leave the wing tip on for extra crispiness, or cut it off and save it for chicken stock.

Step-by-step cooking instructions

Follow these simple steps below. If you get stuck, just watch the video for a better look at how I do it.

Make the marinade

1. Add ingredients to the blender: Start with the Greek yogurt, then pour in the olive oil. Add the chopped sweet peppers, garlic, tomato paste, and all the spices.
2. Blend until smooth: Blend everything into a thick, creamy paste. Scrape down the sides if needed so it all comes together evenly.
3. Marinate the chicken: Pour the marinade into a large bowl and add the chicken wings. Use your hands to massage it in until every piece is coated. Cover and place in the fridge for a few hours if you’ve got time. If not, you can cook them straight away.

Chargrill the wings

1. Get your wings ready: Thread the wings onto your metal kebab sticks, thread them onto a spit if you're using the rotisserie, or place wings directly onto a grill grate.
2. Grill the wings: Cook over high heat, turning frequently, until they’re cooked through and charred on both sides. They’ll take around 15 to 20 minutes, but keep an eye on them.

• Note: Charcoal temperature: You want a high heat for chicken wings. I do a quick hand test. If I can’t hold my hand over the grill for more than 3 seconds, then I know it’s hot enough.
• Note: Checking for doneness: Use a meat thermometer to check the internal temperature. You want to hit at least 75°C (165°F) to make sure they’re cooked through. Mine usually go past this, as I’m always going for extra char and a darker colour.

Serving suggestions

• Grill other vegetables: I love grilling tomatoes, chillies, and green peppers to have on the side, just like I did in my video. Put it all on a big serving platter with the wings and it looks fantastic.
• Salad: Crispy wings need a proper Greek salad with feta cheese to go with them. It’s refreshing, crunchy, and adds even more Greek flavour to the plate.
• Bread: Do what I do and throw some Greek pita bread over the charcoal too. That smoky flavour is unreal and takes everything up a notch.
• Sauces: Make my homemade tzatziki, or for another Greek twist, add a bowl of tirokafteri on the side. A small bowl of each and you can’t go wrong.
• Lemons: Just before serving, squeeze some fresh lemon juice over the top. It adds the perfect zing and cuts through the richness.

📖 Recipe