For a lighter take on buffalo wings, try these grilled salt-and-pepper wings with spicy yogurt dip
I've been making an active effort to try and vary the cuts of meat that I buy and incorporate less expensive and less popular cuts into my cooking. Because only certain cuts of meat are really popular (with chicken, breasts are by far the most common), there's a lot of value in cooking with other parts of the animal. Not only are you getting a great deal, but you'll also be cutting down on waste and helping out your local butcher (try to buy local and humanely raised meat whenever possible). And then there's the fact that less popular cuts of meat can be truly delicious, sometimes even tastier than the more popular cuts. Case in point: chicken wings. They're not just for tailgating and I'd argue that they taste a whole lot better than boneless skinless chicken breasts.
This recipe calls for simply grilled wings that are only seasoned with a little canola oil and salt and pepper. The wings cook on medium-medium high heat so that the skin can render and crisp up without causing too many flare ups that can burn the chicken. I serve the chicken wings with a spicy yogurt sauce (inspired by this Bobby Flay recipe) made from charred jalapenos (which I cook on the grill alongside the wings) and fresh herbs. The heat from the chiles and the creaminess of the yogurt mimics the flavors of traditional buffalo hot wings and blue cheese dip, but with a lot fewer calories. It's a quick and easy meal and makes a fun dinner on weeknights.
More Chicken Wing Recipes:
- Grilled Honey-Lime Sriracha Wings
- Buffalo Wings with Blue Cheese Sauce
- Sweet & Spicy Asian Wings
Grilled Chicken Wings with Jalapeno Yogurt Dip:
For Jalapeno Yogurt Dip
- Heat a grill to high.
- Lightly coat 5 jalapeno peppers and 3 scallions with canola oil.
- Grill the peppers for 8 minutes, turning occasionally, until charred. During the last 3-4 minutes, add the scallions to the grill.
- Transfer the peppers to a plastic bag and let steam for a few minutes. Rub off the charred skins and remove the seeds and stems.
- Place the peppers, scallions, 1 bunch of parsley leaves, 1 bunch of basil leaves, 1/4 c. olive oil, and a large pinch of salt in a blender or food processor and puree until smooth.
- Stir in 1/2 c. Greek yogurt and taste for seasoning.*
- Heat a grill to medium high.
- Toss 2 lb. chicken wings with 2 tbsp. canola oil and salt and pepper.
- Grill the wings for 15-20 minutes, flipping once or twice, until crispy and cooked through.
- Serve the wings with jalapeno yogurt dip.
*Dip can be made two days ahead and kept in the fridge.