Honey-Rosemary Wings with Greek Yogurt and Lemon Garlic Dipping Sauce

  • Yield : 4 servings
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Serrano Ham-Wrapped Figs

  • Tortilla with Chorizo

  • Sgroppino

  • Smashed Potatoes with Chives


  • Canola oil, for frying
  • 1 dozen chicken wings split at the joint, wing tips removedand discarded
  • 1/2 cup Greek yogurt
  • 3 tablespoons finely chopped fresh chives
  • 1 clove garlic, smashed and minced
  • Juice of 1/2 lemon
  • Pinch celery salt
  • 2 to 3 tablespoons butter
  • 2 tablespoons chile-infused honey, such as Mike's HotHoney
  • 2 cloves garlic, smashed and minced
  • 2 sprigs fresh rosemary, leaves finely chopped
  • 1 lemon, zested and juiced
  • Crushed red pepper


Step 1

For the wings: Heat 3 to 4 inches of oil in a large, high-sided pan until it reaches 375 degrees F on a deep-fry thermometer. Add the wings in batches and cook until golden brown and cooked through, 13 to 15 minutes.

Step 2

For the dipping sauce: Meanwhile, to a bowl, add the Greek yogurt, chives, garlic, lemon juice and celery salt. Stir to combine and taste. Adjust seasoning as needed.

Step 3

For the hot wing sauce: In a saute pan over medium-high heat, melt the butter, and then add the honey and warm through until loose and viscous. 

Step 4

In a large bowl, add the garlic, rosemary, lemon zest and juice and crushed red pepper flakes. Pour the honey-butter into the rosemary mixture. 

Step 5

As the wings come out of the fryer, toss in the honey-butter sauce. Season to taste. Serve with the Greek yogurt dipping sauce.

Leave a Reply

Your email address will not be published. Required fields are marked *