I never thought much about chicken wings until my kids started refusing to eat them at restaurants. “Too spicy!” they’d say. Growing up, wings always meant buffalo sauce and nothing else.
That’s when I discovered yogurt sauce was a game-changer for our family dinners. Not only does it cool things down, but it also makes the wings more interesting than plain ones. Plus, the tanginess of yogurt just works so well with chicken – and my kids actually ask for seconds now!
Why You’ll Love These Chicken Wings
- Extra crispy texture – The secret ingredient – baking powder – helps create that restaurant-style crunch without deep frying. You’ll get perfectly crispy wings right from your oven.
- Tangy homemade sauce – The Greek yogurt-based dipping sauce is creamy, zesty, and way better than store-bought. Plus, it’s lighter than traditional wing sauces thanks to the yogurt.
- Simple ingredients – You probably have most of these ingredients in your kitchen already, and there’s no need for special equipment or complicated techniques.
- Healthier option – Since these wings are baked instead of fried, you’ll get all the flavor with less oil and mess. The yogurt sauce adds protein while keeping things light.
What Kind of Chicken Wings Should I Use?
For this recipe, you’ll want to look for fresh, whole chicken wings that you can separate into flats and drums yourself, though pre-cut wings will work just fine too. While frozen wings are convenient, fresh wings tend to get crispier since they contain less excess moisture. If you’re shopping at the grocery store, look for wings that are plump and pink with no dark spots or strong odors – these are signs of freshness. You can use either regular-sized wings or party wings (the smaller ones), just keep in mind that smaller wings will cook a bit faster and might need less time in the oven.
Options for Substitutions
This wing recipe is pretty adaptable and you’ve got some wiggle room with the ingredients:
- Baking powder: This is a key ingredient for crispy skin and shouldn’t be substituted. Note: Don’t confuse it with baking soda, which won’t work the same way!
- Greek yogurt: You can use plain regular yogurt, but strain it first using a coffee filter or cheesecloth for about 30 minutes to remove excess water. Sour cream works too, though it will make the sauce a bit richer.
- Mayonnaise: Light mayo works fine here, or you could use all Greek yogurt for a lighter version – just know the sauce won’t be quite as creamy.
- Dijon mustard: Yellow mustard or whole grain mustard can work in place of Dijon. If using yellow mustard, start with 1 teaspoon and adjust to taste.
- Fresh herbs: No chives? Parsley, dill, or green onions are good swaps. If using dried herbs, use just 1 teaspoon as they’re more concentrated.
- Sriracha: Any hot sauce works here – Frank’s RedHot, Tabasco, or even a pinch of cayenne pepper will do the trick. Adjust the amount based on how spicy you like it.
Watch Out for These Mistakes While Cooking
The biggest mistake when making chicken wings is not patting them completely dry before coating with the baking powder mixture – any excess moisture will prevent that coveted crispy skin from forming. Another common error is overcrowding the baking sheet, which causes the wings to steam rather than crisp up – make sure to leave some space between each wing for proper air circulation. When it comes to the yogurt sauce, mixing it right before serving can result in a thin, watery consistency – instead, prepare the sauce at least 30 minutes ahead to let the flavors develop and allow the garlic to mellow out. For the crispiest results, place the wings on a wire rack set inside the baking sheet, and remember to flip them halfway through cooking to ensure even browning on all sides.
What to Serve With Chicken Wings?
These tangy wings with yogurt sauce are perfect for game day or casual get-togethers, and they pair wonderfully with classic sides that can handle bold flavors. A crisp celery and carrot stick platter is always welcome, especially with extra yogurt sauce for dipping. For a more filling spread, try serving these wings with crispy french fries or sweet potato wedges – they’re great for scooping up any extra sauce too. If you want to balance out the richness, a simple coleslaw or a fresh green salad with ranch dressing fits right in with the casual vibe of a wing feast.
Storage Instructions
Keep Fresh: Got leftover wings? Place them in an airtight container and pop them in the fridge for up to 3 days. For the yogurt sauce, keep it in a separate container in the fridge where it’ll stay good for up to 5 days – perfect for dipping other snacks too!
Freeze: While the sauce doesn’t freeze well, the cooked wings can be frozen for up to 3 months in a freezer-safe bag or container. Just make sure they’re completely cool before freezing to prevent ice crystals from forming.
Warm Up: To get your wings crispy again, pop them in the oven at 375°F for about 10-15 minutes, or use an air fryer for 5-7 minutes. They’ll taste almost as good as fresh! Just whip up a new batch of the yogurt sauce since it’s quick and easy to make.
| Preparation Time | 15-20 minutes |
| Cooking Time | 75-90 minutes |
| Total Time | 90-110 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2400
- Protein: 150-160 g
- Fat: 180-190 g
- Carbohydrates: 15-20 g
Ingredients
- 1/4 cup baking powder
- A few pinches of kosher salt
- A few pinches of black pepper
- 2 pounds chicken wings
- 1/3 cup plain greek yogurt
- 1/2 cup mayonnaise
- Juice from half a lemon
- 2 teaspoons dijon mustard
- 2 garlic cloves, finely minced or grated
- A handful of chopped chives or parsley
- A couple of shakes of sriracha or any hot sauce
Step 1: Prepare the Baking Sheet and Oven
Preheat your oven to 400ºF (200ºC).
Line a large rimmed baking sheet with foil, then spray it lightly with cooking spray to prevent sticking.
Step 2: Coat the Chicken Wings
In a medium bowl, mix together baking powder, kosher salt, and black pepper.
Dredge the chicken wings in the seasoning mixture to ensure they are well coated.
Shake off any excess coating and arrange the wings skin-side up on the prepared baking sheet.
Step 3: Bake the Chicken Wings
Place the prepared wings in the preheated oven and bake them for 30 minutes.
After 30 minutes, use tongs to carefully turn the wings over and bake for another 30 minutes.
Finally, turn the wings over once more and bake for an additional 15 minutes, or until they are crispy and golden brown.
Step 4: Prepare the Creamy Garlic Yogurt Dip
While the wings are baking, make the dipping sauce.
In a medium bowl, combine Greek yogurt, mayonnaise, lemon juice, Dijon mustard, minced garlic, and minced chives or parsley.
Add Sriracha or hot sauce to taste for a bit of spice.
Store the dip in the refrigerator until you are ready to serve.
The dip can be kept for up to 1 week.
Step 5: Serve and Enjoy
Once the wings are done and have reached the desired crispiness, serve them hot with the creamy garlic yogurt dip on the side.
Enjoy this delicious combination as either an appetizer or a tasty snack!