Jerk Chicken Inspired Wings with Greek Yogurt - Buttermilk Dip

These jerk-chicken-inspired wings were extra spicy, sweet and the herb/spices added a level of clean, fresh, brightness. I chose to make a greek yogurt dip because greek yogurt seems to balance the heat of the wings better than a typical ranch. Adding buttermilk gives a sense of tanginess for an overall great eating experience. 



INGREDIENTS FOR WINGS:

-2lbs Chicken Wings

-1/2 Cup ROCOTO 

-1/2 Criolla-Honey

-2 Tbl Dijon Mustard

-1/4 Cup Honey

-2 Serrano Peppers (finely diced)

-1 Clove Garlic (minced)

- 1/2 Red Onion (finely diced)

-1 Cup Cilantro (chopped)

-1/4 Scallions (finely chopped)

-2 Tbl Tamari (or soy sauce)

-2 Tbl Fresh Thyme

-1 tsp Cinnamon

-Salt and Pepper to Taste


INGREDIENTS FOR DRESSING:

-1 Cup Greek Yogurt

-1/4 Cup Buttermilk

-2 Tbl Champagne Vinegar

Salt to Taste

-2 Tbl Chopped Dill

-2 Tbl Chopped Chives

-1 Tbl Smoked Paprika

-1 Tbl Onion Powder

STEPS:

1. For the wings, combine all ingredients for the marinade. Reserve half for post grilling. 

2. Add chicken wings to marinade, let chill in the fridge for 1 hour. 

3. Grill at roughly 300 degrees on the edges of the grill, away from flames. Grill for 30 minutes.

4. Open the grill up, raise the temperature to around 600 degrees, place wings over direct heat to get some char on them. 

5. Remove from grill and toss wings in the reserved marinade.

GREEK YOGURT DIP:

1. Combine all ingredients.