Description
These Grilled Chicken Wings with Yogurt Ranch Dip are the perfect healthy appetizer for your next summer BBQ.
Ingredients
- FOR THE RANCH DIPPING SAUCE:
- 1 cup Greek God’s Traditional Plain Greek Yogurt
- 1 piece Shallot Finely Minced
- 1 teaspoon Garlic Powder
- 1 piece Green Onion, Sliced
- 1 teaspoon Dried Dill Weed
- 1 teaspoon Coconut Sugar
- ½ teaspoons Sea Salt
- ¼ teaspoons Ground Black Pepper
- 1 teaspoon Apple Cider Vinegar
- FOR THE CHICKEN:
- 1 Tablespoon Paprika
- ¼ teaspoons Cayenne Pepper
- ¼ teaspoons Garlic Powder
- ⅛ teaspoons Fresh Ground Black Pepper
- ¼ teaspoons Sea Salt
- 2 Tablespoons Olive Oil, Divided
- 2 pounds Chicken Wings Or Drumettes
Preparation
To make the yogurt ranch dipping sauce, in a medium mixing bowl, combine yogurt, shallot, garlic powder, sliced green onion, dried dill weed, coconut sugar, sea salt, ground black pepper, and apple cider vinegar. Stir to combine. Place in the fridge and allow to cool while you prepare the chicken wings.
For the dry rub for the chicken, in a small mixing bowl, combine paprika, cayenne pepper, garlic powder, ground black pepper, and sea salt. Stir to combine.
Drizzle a little olive oil over the chicken wings (I like to also use little drumettes when I make my wings) and toss to coat. Sprinkle the dry rub over the chicken and use your hands to cover all the surfaces.
To grill the wings, I use my indoor, cast iron grill pan, but you can also easily grill the chicken on an outdoor grill. Heat your grill to medium-high heat and grease the grill with olive oil to prevent the chicken from sticking. Add the wings on the preheated grill, and then grill, turning occasionally, until chicken is well browned and no longer pink, about 15–20 minutes.
Remove from the heat and allow to rest for a few minutes, before serving alongside the delicious (and clean!) yogurt ranch dipping sauce.
