Chicken wings. If you can’t tell by the plethora of chicken wing recipes on the blog, I adore them. Sauced, dry, baked, fried, you name it. I love them. For the longest time, I’ve been trying to develop a recipe to combine two of my favorite things: chicken wings and dill. But I could never get it right. The chicken was just never “dilly” enough. Until now, now I’ve got the recipe and I can’t wait to share it with you!
It all starts with the Greek Yogurt. That’s right I said Greek Yogurt. The fine folks over at Tillamook offered to send me a sampling of their new FarmStyle Greek Yogurt to try and mess around with. It’s delicious friends. Rich, creamy and not too tart at all, unlike some Greek yogurts. And I have found so many ways to use it.
Besides the obvious, stuff my face, of course.
Last week alone I made a creamy pasta, some stuffed french toast and these Crispy Dill Chicken Wings.
These were by far my favorite. I think it goes back to the whole love of chicken wings thing. But these wings are delicious and are pretty darn easy to make. First you marinate the chicken in a simple marinade of greek yogurt, dill, garlic and a splash of vinegar. Then they are dredged in some panko bread crumbs and baked until golden and crispy. Like I said, super easy and all kinds of delicious.
Note: These taste better the longer that they marinate so plan on at least 4 hours in the marinade. Or even better get everything marinating the night before.