2 tablespoons olive oil
3 pounds chicken wings
1 bunch parsley
1 shallot (peeled, roughly chopped)
2 tablespoon salt-packed capers (rinsed)
1/2 teaspoon Aleppo pepper
2 salt-packed anchovies (rinsed, filleted)
1 clove garlic (peeled)
1 jalapeno (stemmed, seeded)
1 lemon (juiced)
1/2 cup olive oil
Kosher salt and freshly ground black pepper
1 cup full-fat Greek yogurt
3 cloves garlic (peeled, grated)
2 lemons (zested, juiced)
3-4 tablespoons olive oil
Kosher salt and freshly ground black pepper (to taste)

For the Wings: Preheat the oven to 475ºF. Line two baking sheets with foil.
Pat the chicken wings dry, then season them well with salt and pepper. Remove wings to a large bowl, drizzle with olive oil, and toss to coat. Spread the wings out into an even layer on the prepared baking sheet, leaving some spacing in between. Bake for 15 minutes, then flip and continue to bake for another 15 minutes, until golden brown and cooked through.
In the meantime make the salsa verde.
For the Salsa Verde: In the bowl of a food processor, add the parsley, shallot, capers, Aleppo pepper, anchovies, garlic, jalapeño, and lemon juice, and pulse until smooth and combined. Drizzle in 1/2 cup of olive oil and pulse to combine. Season with salt and pepper to taste and remove to a large bowl. Add the baked wings to the salsa verde and toss to coat.
For the Greek Yogurt Sauce: Combine the Greek yogurt, garlic, lemon zest and juice, olive oil, salt and pepper. Serve wings with sauce.
Tip: Use any leftover salsa verde in an egg dish for a Mexican inspired breakfast!