Greek Chicken Wings with Tzatziki Sauce

 

1

container (6 oz) Liberté® Méditerranée lemon yogurt

1/4

cup extra-virgin olive oil

2

tablespoons lemon juice

2

cloves garlic, finely chopped

1

tablespoon chopped fresh or 1 teaspoon dried dill weed

1

teaspoon salt

1/4

teaspoon pepper

24

chicken wing drummettes (about 2 lb)

1/4

cup sour cream

1/4

cup chopped cucumber

2

tablespoons chopped red onion

1

tablespoon chopped fresh or 1 teaspoon dried dill weed

1/4

teaspoon salt

1

teaspoon lemon juice

• 1 In large resealable food-storage plastic bag, mix 2 tablespoons of the yogurt and remaining Chicken Wing ingredients, adding chicken last. Tightly seal bag; turn several times to coat chicken. Refrigerate 2 to 3 hours, turning occasionally.
• 2 Meanwhile, in small bowl, mix remaining yogurt and Tzatziki Sauce ingredients until well blended. Cover; refrigerate until serving time.
• 3 Heat oven to 425°F. Line 15x10x1-inch pan with foil. Remove chicken from marinade; discard marinade. Arrange chicken in pan.
• 4 Bake 50 to 55 minutes, turning once, until chicken is no longer pink in center. Serve with sauce.