Marinating chicken wings with yogurt and spices is an easy way to make wings on the grill. Savory, juicy, and great for any appetizer!
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
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