greek “wings”

adapted from Bon Appétit.



  • Seitan “chicken” wings (follow this recipe, stopping before battering them)
  • Zest and juice of ½ lemon
  • 3 garlic cloves, crushed
  • ¼ cup extra-virgin olive oil
  • ½ Tablespoon cracked black pepper
  • 1 teaspoon fine kosher salt
  • 1 teaspoon dried oregano


  • ¼ cup extra-virgin olive oil
  • 1½ Tablespoons fresh lemon juice
  • 1 small garlic clove, finely grated
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon cracked black pepper
  • Kosher salt
  • 2 Tablespoons chopped parsley
  • optional, skip for vegan option: 1½ ounces feta, crumbled


  1. Whisk lemon zest and juice, garlic, oil, black pepper, salt, and oregano in a large bowl to combine. Add seitan wings and toss to coat. Cover and chill at least 2 hours and up to 12 hours.
  2. Air fry or bake the wings in a convection oven at 500°F for 6 minutes, then flip and continue cooking until crispy, about 4-6 more minutes.
  3. Meanwhile, whisk oil, lemon juice, garlic, cayenne, and black pepper in a small bowl; season dressing with salt.
  4. To serve, stir parsley into dressing. Arrange wings on a platter, drizzle dressing over, and scatter feta on top. Serve with a salad of bitter greens.

serves 2-3.

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