Savory Greek Chicken Meatballs with Zesty Lemon Orzo – Fresh, Flavorful & Easy Dinner
Bring Mediterranean flavors to your table with these Savory Greek Chicken Meatballs served over Zesty Lemon Orzo! Juicy, herbed chicken meatballs pair perfectly with light, citrusy pasta for a wholesome and delicious meal. Easy to make and full of fresh flavors, this dish is perfect for weeknight dinners, meal prep, or entertaining guests. Serve with a side of tzatziki or a crisp Greek salad for a complete feast!
Equipment
- Baking sheet or air fryer basket
- Mixing bowl or resealable bag
- Tongs
- Meat thermometer
- Optional: wire rack for crispier wings
Ingredients
- 2 lbs chicken wings, separated into drumettes and flats
- 1–2 tbsp olive oil
- 2–3 tbsp Cajun seasoning (store-bought or homemade)
- Optional glaze: 2 tbsp butter + 1–2 tbsp hot sauce
- Optional: lemon juice or vinegar for brightness
Homemade Cajun seasoning option:
- 1 tsp paprika
- ½ tsp cayenne pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp dried thyme
- ¼ tsp dried oregano
- Pinch of black pepper and salt
Instructions
- Prepare wings: Pat chicken wings dry. Optional: marinate briefly with Cajun seasoning and a drizzle of oil.
- Season: Coat wings evenly with Cajun seasoning
- Cooking methods:Oven-baked: Preheat to 400°F (200°C). Arrange wings on a baking sheet or wire rack. Bake 35–40 minutes, flipping halfway.Air fryer: Preheat to 400°F (200°C). Place wings in basket without overcrowding. Cook 20–25 minutes, shaking halfway.Deep-fried: Heat oil to 375°F (190°C). Fry wings in batches 8–10 minutes until golden and cooked through.
- Optional glazing: Toss hot wings in melted butter and hot sauce mixture for a classic glaze.
- Check doneness: Wings should reach internal temperature of 165°F (74°C).
- Serve: Garnish with lemon wedges or fresh herbs if desired.
Notes
- Crispiness tip: Pat wings dry and avoid overcrowding pan or air fryer.
- Flavor balance: Add a touch of sweetness (honey/maple) or acidity (lemon/vinegar) to offset heat.
- Storage: Refrigerate cooked wings 3–4 days in airtight container; freeze up to 3 months. Reheat in oven or air fryer to maintain crispiness.
- Variations: Garlic Cajun, smoked paprika, herb-forward, or spicy with red pepper flakes/jalapeño.
- Tips: Let wings rest after seasoning for better flavor absorption. Use a wire rack for even baking.