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Greek Chicken Wings

 Greek Chicken Wings
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 sauceā€”it goes quickly!
17 ServingsPrep: 15 min. + marinating Bake: 35 min.


  • 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
  • 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


  • 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

2 of 2

Greek Chicken Wings (continued)

Directions (continued)

  • minutes or until juices run clear, turning once. Serve with cucumber
  • sauce. Yield: about 3 dozen (1 cup sauce).
Nutritional Facts: 2 pieces with 2-1/2 teaspoons sauce equals 276 calories, 19 g fat (5 g saturated fat), 83 mg cholesterol, 159 mg sodium, 3 g carbohydrate, trace fiber, 20 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer