Greek Chicken Wings

• 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

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 15x10x1-in. baking pan. Bake, uncovered, at 400u0b0 for 35-40 minutes or until juices run clear, turning once. Serve with cucumber sauce.

lemon juice, olive oil, honey, oregano, garlic, salt, chicken wingettes, plain yogurt, cucumber, feta cheese, dill, garlic, salt

Taken from www.tasteofhome.com/recipes/greek-chicken-wings/ (may not work)