A night game for Auburn calls for a tailgate by the fire! With Thanksgiving right around the corner (I can’t believe it!) and an abundance of good food in our future, I’m serving a lightened-up tailgate with a Mediterranean flare! Greek chicken wings, layered Greek dip, marinated slaw with feta, and fruit with mint are on the menu! Find the wing recipe below and grab the other recipes and how-to’s in my stories!
Auburn fans, be sure to register your tailgate on the @auloveitshowit website for a chance to win one of 40 (!!!) gift cards to an Auburn retailer!
GREEK CHICKEN WINGS
2.5-3 lbs of chicken wings
1/3 cup olive oil
Juice of 1 lemon
Zest of 1 lemon
2 – 3 garlic cloves minced
1 1/2 tsp Cavender’s Greek seasoning
1 tsp dried oregano
Salt and Pepper, to taste
Preheat oven to 400°F.
Combine all ingredients then toss to coat chicken wings. Refrigerate in the marinade for at least an hour. On a large baking sheet, spread wings in a single layer.
Bake for 50 minutes. After baking, set the oven to broil to crisp the skin a bit (watch closely so they don’t burn).