I know it probably makes me, like, less "American" or something, but I don't love chicken wings. They just generally feel like they are basically a vehicle for whatever sauce you're using and are just WAY too much work for not enough meat. And then I made these. The yogurt marinade makes the meat incredibly tender and moist, especially if you plan ahead and allow them to marinate for a full 24 hours. And my Toasted Coconut Turmeric Blend lends just a hint of toasted coconut and that signature turmeric tang that you just can't get enough of. So, yeah, I guess I'm a convert. Now bring on the wings!
While I know that beer is generally the preferred beverage to accompany wings, I've got to say that these are excellent paired with a creamy Chardonnay.
Finally, if you're a camper, this is a fantastic recipe to keep in your camp cooking repertoire. The more you can prep at home, the happier the camper you'll be, am I right??
Toasted Coconut Turmeric Grilled Chicken Wings
1 pound chicken wings
1/4 cup plain Greek yogurt
1 tablespoon Toasted Coconut Turmeric Blend
1 tablespoon vegetable or avocado oil
1 teaspoon kosher salt
Pat wings dry with a paper towel and transfer to a ziploc bag. In a small bowl, whisk together the yogurt, Toasted Coconut Turmeric Blend, oil, and salt. Add the yogurt mixture to the ziploc bag with the wings. Squeeze the air out of the bag and seal the top and then rub the yogurt all over to completely cover the wings. Allow the wings to marinate at least an hour and up to a day.
Preheat a grill or grill pan to medium-high. Oil the grill or grill pan and then add the wings. Grill, turning occasionally, until the wings have nice char marks and are completely cooked through (165 F). Serve immediately.