Ingredients
3 tablespoons lemon juice2 tablespoons olive oil2 tablespoons honey1 teaspoon dried oregano1 garlic clove, minced1/4 teaspoon salt4 pounds frozen chicken wingettes, thawedCUCUMBER SAUCE:1/2 cup plain yogurt1/2 cup chopped peeled cucumber1/2 cup crumbled feta cheese2 tablespoons snipped fresh dill or 2 teaspoons dill weed1 garlic clove, peeledDash salt
Preparation
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 15x10x1-in. baking pan. Bake, uncovered, at 400° for 35-40 minutes or until juices run clear, turning once. Serve with cucumber sauce.
