Recipe: Helena and Vikki Moursellas’s Honey Chicken Wings Are Barbeque Bliss

The Greek food revival was one of the biggest Australian dining trends of 2025 – but we also saw the cuisine star in some of the year’s best cookbooks. Among them was Helena and Vikki Moursellas’s Opa!, which took cues from Greek tavernas and the Adelaide sisters’ family recipes.

This one, for honey chicken wings, is the latter. It’s a family favourite inspired by their aunt – served with a “magic combination” of herby green pepper oil and tangy galotyri cheese that’s also a brilliant foil for lamb and potatoes. It’s a winner at summer barbeques, best served with bracingly cold Greek beer. 

But the real magic here is that most of the components can be prepped in advance: the wings can be marinated in the fridge the day before (bring them out an hour before cooking) and the oil can be made several hours ahead and kept covered at room temperature. Use up leftovers in pita breads with more of the galotyri and oil. 

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Helena and Vikki Moursellas’s honey chicken wings with galotyri and green pepper herby oil

Serves: 4 to 6
Preparation time: 1 hour
Cooking time: 20 minutes

Ingredients

1 tbsp olive oil
1 tbsp honey
1 tsp dried dill
1 tsp smoked paprika
salt flakes
2kg chicken wings
180g galotyri cheese or softened cream cheese

Green pepper herby oil
80ml (⅓ cup) extra virgin olive oil
100g golden Greek pepperoncini, drained
1 cup chopped parsley and dill fronds
1 tbsp capers, drained
2 tsp white wine vinegar
1 tsp salt flakes

Method

In a large bowl, combine the olive oil, honey, dill and paprika. Season with salt flakes and whisk to combine. Add the chicken wings and toss to coat. Cover and marinate in the fridge for at least 1 hour, or overnight.

Place all the green pepper herby oil ingredients in a food processor and whiz until roughly chopped. Set aside.

Heat a barbeque or chargrill pan over medium heat. Grill the chicken wings for 20 minutes, or until charred and cooked through, turning them every 5 minutes.

To serve, spread the galotyri onto a serving platter. Top with the chicken wings and drizzle with the green pepper herby oil.

This is an edited extract from Opa! by Helena and Vikki Moursellas. Published by Smith Street Books RPP $59.99.