Ingredients
For the wings:
- 3/4 cup plain Greek yogurt non-fat
- 1 1/2 tablespoons fresh lemon juice
- 1/2 tablespoon fresh ginger minced
- 1/2 tablespoon garlic minced
- 1/2 tablespoon allspice
- 3/4 teaspoon cayenne
- 3/4 teaspoon smoked paprika
- 1 tablespoon cumin powder
- 1/2 tablespoon coriander seed powder
- 3/4 teaspoon salt
- Generous pinch of pepper
- 1 tablespoon coconut oil melted
- 1 1/2 pounds chicken wings about 12 wings
For the yogurt dip:
- 1 cup plain Greek yogurt non-fat
- 1/2 teaspoon salt
- Pinch of pepper
- 1/2 cup cilantro roughly chopped
- 1/4 cup mint roughly chopped
Instructions
- In a large bowl mix together all of the ingredients for the wings, and stir well to make sure all the spices are evenly distributed. Add in the wings and stir so that they are coated in the yogurt mixture. Cover and refrigerate for at least 2 hours
- Once the wings have marinated, preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- Take the wings out of the marinade (don’t scrape off the excess!) and place them on the prepared baking sheet. Bake until the outside has darkened and is nice and crispy, about 45-50 minutes.
- While the chicken cooks, combine the dip ingredients in a small food processor. Process until well combined and the herbs have broken down.
- Once the chicken wings are done, serve with the yogurt dip and DEVOUR.
