Your guests will be delighted to munch on these herbed chicken wings from Lorraine Caland of Thunder Bay Ontario. Just be sure to make plenty of cucumber dipping sauce—it goes quickly!
Greek Chicken Wings
Greek Chicken Wings
Prep Time
15 min
Cook Time
35 min
Yield
about 3 dozen (1 cup sauce)
Ingredients
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon dried oregano
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 4 pounds frozen chicken wingettes, thawed
- CUCUMBER SAUCE:
- 1/2 cup plain yogurt
- 1/2 cup chopped peeled cucumber
- 1/2 cup crumbled feta cheese
- 2 tablespoons snipped fresh dill or 2 teaspoons dill weed
- 1 garlic clove, peeled
- Dash salt
Directions
- In a large resealable plastic bag, combine the lemon juice, oil, honey, oregano, garlic and salt. Add chicken wings; seal bag and toss to coat. Refrigerate overnight.
- In a blender, combine the sauce ingredients; cover and process until smooth. Transfer to a small bowl; cover and refrigerate until serving.
- Drain and discard marinade. Place wings on a rack in a greased 15x10x1-in. baking pan. Bake, uncovered, at 400° for 35-40 minutes or until juices run clear, turning once. Serve with cucumber sauce.
Nutrition Facts
2 chicken wings: 276 calories, 19g fat (5g saturated fat), 83mg cholesterol, 159mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 20g protein.
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