Ingredients

The following ingredients have 4 Servings
  • 1 shallot (finely minced)
  • 1 cup Greek God's Traditional Plain Greek Yogurt
  • 1 tsp apple cider vinegar
  • 1 tsp garlic powder
  • 1 green onion (sliced)
  • 1 tsp dried dill weed
  • 1 tsp coconut sugar
  • 1/2 tsp sea salt (plus more for wings, see below)
  • 1/4 tsp ground black pepper
  • 2 tbsp olive oil (divided)
  • 1 tbsp paprika
  • 1/4 tsp cayenne pepper
  • 1/4 tsp garlic powder
  • 1/8 tsp fresh ground black pepper
  • 1/4 tsp sea salt
  • 2 lbs chicken wings/drumettes

Instruction

  • To make the yogurt ranch dipping sauce, in a medium mixing bowl, combine the Greek God’s Traditional Plain Greek Yogurt, shallot, garlic powder, sliced green onion, dried dill weed, coconut sugar, 1/2 tsp. sea salt, ground black pepper, and apple cider vinegar, and stir to combine.
  • Place this into 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 the paprika, cayenne pepper, garlic powder, ground black pepper, and remaining 1/4 tsp. sea salt and 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 the 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!) greek yogurt ranch dipping sauce.