Saturday, May 9, 2009

Greek Chicken Wings with cucumber sauce

I am convinced that no matter what cuisine from around the whole world you choose to base a meal around, teenagers will figure out how to work chicken wings into it, whether they're buffalo, barbecue, or, in this case, Greek!

These would be great right alongside the regular buffalo wings at a football party. We found this recipe on Taste of Home.

Greek Chicken Wings
Makes 17 servings
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 minutes or until juices run clear, turning once. Serve with cucumber sauce. Yield: about 3 dozen (1 cup sauce).