When most people think of chicken wings, they think of buffalo wings. Spicy and rich, that’s the standard. But not everybody loves spicy wings and sometimes a change is nice. Say hello to Yogurt Chicken Wings!
These wings are marinated in Whole Milk Yogurt with spices. It gives them a real richness and keeps them incredibly juicy. It’s almost impossible to overcook these wings! They just get crispier and crispier on the grill and stay tender on the inside.
Speaking of yogurt, I love feeding my family Stonyfield yogurt. While there are cheaper and faster ways to make yogurt, their organic approach is great for the planet and for farmers. It also happens to taste really good! Their Organic 101 page is a great introduction to why organic matters!
While chicken wings are normally an appetizer, I can legitimately make a meal out of these with some side vegetables and dip! Before grilling season wraps up, add these to the list of grilling recipes you need to try! They are easy to make and super delicious.
Grilled Yogurt Chicken Wings
- 4-5 pounds raw chicken wings, about two dozen
- 3 cups Stonyfield Whole Milk yogurt
- 2 teaspoons kosher salt
- 1 teaspoon chili powder
- 1 teaspoon turmeric
- ½ teaspoon ground cumin
- ½ teaspoon ground garlic
- Oil, for grill
- Parsley, garnish
- Blue Cheese sauce, for dipping
- Whisk together yogurt with salt, chili powder, turmeric, cumin, and garlic.
- Divide chicken wings between two large bags (or you can do them all in a large bowl). Add yogurt marinade and stir to coat. Cover or seal and refrigerate for at least an hour.
- When ready to grill, preheat grill to medium-high heat. Remove wings from marinade, allowing excess marinade to drip off. Do not rinse or clean off wings though. You want some of the yogurt marinade on the wings.
- When grill it hot, rub it with some oil (use a clean rag with tongs). Add wings and grill for 5-6 minutes per side, to start getting some good grill marks. Then turn heat down to medium-low and continue to cook wings until they are cooked through, probably another 20 minutes. Flip wings occasionally to make sure they are cooking evenly. Finished wings should have an internal temperature of at least 175-180˚F. Finished wings should also have a crispy skin and be browned all over.
- Remove wings from the grill and let cool briefly. Garnish with fresh parsley and serve with dipping sauce
Did you make this recipe?
How to Make Yogurt Marinade
The yogurt marinade for these chicken wings is easy to stir together. Honestly, it would be good on any grilled chicken, but it’s particularly good on wings!
Stir together the marinade well and then divide your chicken and marinade between a few bags. You could also marinate everything in a big bowl if that’s easier for you and you have room in your fridge.
Grilling the Yogurt Chicken Wings
Once the chicken wings come out of the marinade don’t worry about wiping off any excess marinade, but do let the marinade drip off a bit. You don’t want it pooling on the grill.
Make sure to rub your grill with oil so the wings don’t stick to the grill. Start the wings over medium-high direct heat for 5-6 minutes per side so they get some nice grill marks.
After that you can turn the grill heat down or move the wings to a more indirect heat area and let them grill slowly for about 20-25 minutes. The skin will get super crispy.
It’s pretty hard to overcook these wings so don’t worry about watching them super close.
When they come off the grill, serve them up with some dip of your choosing and some fresh parsley! Yum!
If you happen to have leftover wings, they reheat best in a 350˚F oven for 8-10 minutes until warmed through.
Go forth and make some wings ASAP before grilling season is over!