Lemon and oregano chicken wings with feta dip

Method

1. Heat the oven to 200°C fan/gas 7. You want the chicken wings jointed into drumettes and flats. If yours didn’t come this way, cut off the tips, then chop each wing through the main joint to separate (you can freeze the tips for making stock).
2. Put the wing pieces in a large mixing bowl. Finely grate in the zest from the lemon and squeeze in the juice, then add the olive oil, garlic powder, oregano, sea salt and black pepper. Toss together, really massaging the flavours into the chicken. Line a baking sheet with baking paper and spread out the wings in one layer. Roast for 35-45 minutes, turning halfway through, until well cooked and deep golden-brown.
3. While the wings are roasting, make the dip. Halve the chillies lengthways, then deseed and finely slice. Finely slice the garlic. Put a small pan over a medium heat and add enough oil to just cover the base. Fry the chilli and garlic for a minute or so, just until lightly golden, then remove from the heat. Break up the feta in a bowl and mash in the greek yogurt. Using a fork will be easiest – it’ll be a little grainy but keep going. Stir in the mayonnaise and finely grate in the kefalotyri. Finely grate in the zest of the lemon. Stir the fried chilli and garlic into the feta dip, then squeeze in the juice of half the lemon. Mix everything together well. Taste and adjust the seasoning, adding more lemon, salt and pepper if you think they’re needed.
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4. When the wings are ready, transfer to a platter with a bowl of the dip, drizzled with a little more olive oil. I also like to serve this dip with some chunky sticks of refreshing cucumber.