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Greek Chicken Wings Recipe

Photo by: Taste of Home

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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!

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17 Servings
Prep: 15 min. + marinating Bake: 35 min.

Ingredients

3 tablespoons lemon juice
2 tablespoons Crisco® Extra Virgin Olive Oil or Canola 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 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 400° for 35-40 minutes or until juices run clear, turning once. Serve with cucumber sauce. Yield: about 3 dozen (1 cup sauce).

Greek Chicken Wings published in Taste of Home April/May 2007, p23

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