Mediterranean Seasoning for Wings

We’ve been on a bit of a wing kick lately, and I’ve had to get creative.

Not only do I need to keep things low carb (I miss honey garlic wings!), but nightshades haven’t been agreeing with me... so no more *any* kind of pepper!

It’s been hard on the taste buds, TBH - I miss jalapenos!

Anyway, I decided to come up with a some new recipes for dry rub.

Recently, I was in the mood for some Tzatziki - and Mediterranean cooking - so decided to do a Greek inspired dry rub recipe.

The flavours in this recipe are inspired by Mediterranean cuisine in general, and my Greek Chicken Souvlaki Recipe, more specifically.

It’s a savory garlic and lemon base, rounded out with Mediterranean herbs. All natural ingredients, no spice grinder needed!

The dry rub wings I make with my own spice blends are always next level, and this one is no exception - it’s one of my favorite recipes, when it comes to “no sugar, no nightshades” wings!

Anyway, let’s get to it!

Mediterranean Seasoning Uses

Don’t feel stuck to using this seasoning mix recipe just as a chicken wing seasoning, though.

You can mix some to oil and lemon juice (3 parts oil,1 part lemon juice) for quick salad dressings. (Mediterranean flavors go particularly great on non-creamy pasta salads, btw.)

Make some baked Mediterranean chicken thighs, use it in a quick marinade for grilled meats or veggies,

Also?

This Mediterranean spice mix is the best way to bring a burst of flavor to roasted veggies. We especially love it with the earthy flavor of roasted asparagus. Yum!

A Note on Servings

Note: I usually use about 1 teaspoon of the dry rub for a serving of wings, so that’s what the nutritional information is based on. (Nutritional info is for the seasoning only).

Going on 1 teaspoon = a serving, there are about 23 servings in this.

The number of servings will end up depending on how loosely settled your DIY spice blend is when measured.

Ingredients

This is a really simple recipe - it’s all stuff that I tend to have on hand!

Only one of the ingredients is something that needs any discussion, beyond the usual “For best results, use the freshest, highest quality ingredients you can” thing.

True Lemon Crystals

I always have a True Lemon Shaker on hand.

It’s crystallized lemon peel, and an essential ingredient in this recipe - the citric acid / bright lemony flavour is the foil for all that garlic!

If you don’t have a shaker, you can use True Lemon Packets - this recipe uses 8 packets.

The shaker is WAY cheaper, per serving - and far more convenient. I use it often to add just a dash of lemon flavour to cooking, without having to keep fresh lemons on hand - or waste a whole lemon, when I just need a LITTLE dash of it!

True Lemon tastes way better than the bottled lemon juice that I’d normally use in this way.

Everything Else

Rounding out this recipe is ... well, literally everything except the lemon:

Garlic Powder
Onion Powder
Dried Oregano
Salt
Dried Parsley Flakes
Dried Basil
Ground Black Pepper

I don’t know about you, but these are definitely pantry staples for me - and I don’t have anything to add, for any of them!

Variations

While I designed this Mediterranean spice blend as a way to avoid nightshades on wing night, feel free to play with the heat level.

You can always add some Red Pepper Flakes, to taste.

If you’d like a bit of a smoky flavour - like freshly grilled souvlaki has! - swap the salt out for some Smoked Sea Salt .

Also, you can swap the True Lemon out for True Orange - same thing, just crystallized orange peel instead of lemon.

Finally, if you’re looking for a spice mixture without as much salt as you’d use in a dry rub for wings and such, just leave it out entirely.
Whatever you’re using this seasoning blend on, you can always add salt to taste, separately!

How to Make Mediterranean Seasoning

The full recipe is in the recipe card at the end of this post, this is just a quick pictorial walk through, for those who like the process photos!

Add all ingredients to a small bowl.

Stir until well combined.

Store in an airtight container, in a cool dark place. I keep mine in a labeled jar in my spice cabinet.

To Use as a Chicken Wing Dry Rub:

Fry or bake your wings as desired (I spray with a little olive oil, then air fry them!), then place in a large glass or metal bowl.

Add a bit of the dry rub - to taste - and toss well to coat the wings.

Serve immediately, with veggies and Tzatziki.

Leftover wings can be cooled to almost room temperature, transferred to an airtight container, and kept in the fridge for up to 3 days.

Best reheated in an air fryer, however you cooked them.

More Keto Condiment Recipes

Looking for more recipes for homemade, low carb condiments? I’ve got a few different recipes for you!

Note: Some of these links go to naturally low carb recipes on my other websites - though the other recipes on those sites generally aren't low carb!

Basil Pesto
Cilantro Mint Chutney
How to Make Compound Butters
Furikake Seasoning
Keto Marinara Sauce
Homemade Mayonnaise
Olive Salad
Pistachio Dukkah
Raita (Indian Cucumber Condiment)
Roasted Garlic
Homemade Seasoned Salt
Keto Salsa
Smoked Mayonnaise
Smoky Dry Rub for Wings
Thai Cilantro Pesto
Toum (Lebanese Garlic Dip)
Tzatziki
Homemade Vanilla Extract