Friday, February 4, 2011
Baked Greek Style Chicken Wings
3 tablespoons lemon juice
1/4 teaspoon garlic powder
2 tablespoons olive oil
2 tablespoons honey
1 teaspoon dried oregano
1 garlic clove, minced
1/4 teaspoon salt
4 pounds fresh or 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
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).
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