In a large bowl combine Greek yogurt, garlic powder, 2 teaspoons dried dill, 1/2 teaspoon kosher salt, pepper and vinegar. Mix well. Add wings to the marinade. Toss to coat. Cover and marinate for at least 4 hours or overnight.

Preheat oven to 425 degrees.

Combine panko, remaining 1/4 teaspoon dried dill, remaining 1/4 teaspoon kosher salt and 3 tablespoons canola oil. Toss to coat all of the panko in the oil.

Remove the chicken wings from the marinade and dredge in the panko mixture, making sure to fully coat both sides of the wings. Place the chicken wings on a baking sheet and bake them in the preheated oven for 20 minutes. Turn wings and bake for another 20 minutes or until wings are cooked through and golden.