serves 5
You can use this glaze for chicken breasts or legs, beef or pork ribs, and roasted whole chicken or Cornish game hens, too. I like to use oregano-infused extra-virgin Greek olive oil for this dish.
3 tablespoons Dijon mustard
¼ cup (60 ml) Greek yogurt
¼ cup (60 ml) balsamic vinegar
½ cup (120 ml) extra-virgin Greek olive oil, preferably oregano-infused, plus more for the baking dish
2 tablespoons ouzo, or 1 teaspoon fennel seeds, pulverized in a spice grinder or with a pestle and mortar
3 tablespoons strained fresh orange juice
2 tablespoons Greek honey
3 garlic cloves, minced
2 teaspoons minced fresh ginger
½ teaspoon cayenne pepper, or more to taste
1 heaping teaspoon ground cumin
Salt
2 pounds (about 1 kg) chicken wings, preferably organic
Whisk together the mustard, yogurt, vinegar, olive oil, ouzo, orange juice, honey, garlic, ginger, cayenne, and cumin in large bowl and season with salt. Add the wings and toss to coat completely with the marinade. Cover and refrigerate for at least 30 minutes or up to 2 hours.
Preheat the oven to 375ºF (190ºC). Oil a large baking dish.
Place the chicken wings in the baking dish and roast until golden, turning several times so that they cook evenly, about 35 minutes total.