• 17servings
  • 50minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, H, C, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon, Potassium

Ingredients Jump to Instructions ↓

  1. 3 tablespoons lemon juice

  2. 2 tablespoons olive oil

  3. 2 tablespoons honey

  4. 1 teaspoon dried oregano

  5. 1 garlic clove, minced

  6. 1/4 teaspoon salt

  7. 4 pounds frozen chicken wingettes, thawed


  9. 1/2 cup plain yogurt

  10. 1/2 cup chopped peeled cucumber

  11. 1/2 cup crumbled feta cheese

  12. 2 tablespoons snipped fresh dill or 2 teaspoons dill weed

  13. 1 garlic clove, peeled

  14. Dash salt

Instructions Jump to Ingredients ↑

  1. 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.

  2. In a blender, combine the sauce ingredients; cover and process until smooth. Transfer to a small bowl; cover and refrigerate until serving.

  3. 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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