Lemon Parmesan Chicken Wings with Herby Yogurt Ranch
Delicious lemon parmesan chicken wings served with a creamy, herby yogurt ranch sauce for dipping. These easy lemon parmesan wings get grilled to perfection, then tossed in a savory lemon garlic butter sauce and garnished with a sprinkle of parmesan cheese. They're truly the appetizer of the summer, and everyone will be going back for more!
Servings 6 servings
Calories 423cal
Ingredients
- For the ranch
- 1 batch Greek Yogurt Ranch
- For the chicken
- 3 pounds chicken wings and drumettes
- 2 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- For the lemon sauce
- 3 tablespoons salted butter
- 3 cloves garlic, minced or grated
- 1 tablespoon lemon zest
- Juice from ½ lemon
- 2 to 3 ounces grated parmesan, plus more for serving
- For serving
- Fresh chopped parsley, to garnish
Instructions
- TO GRILL: Preheat the grill to medium-low, about 300 to 350 degrees F. Scrape off any leftover food. Take chicken out of the fridge and allow it to come to room temp.TO BAKE: Preheat the oven to 425°F. Line a large baking sheet with aluminum foil, and place a wire rack on top. Generously spray the wire rack with nonstick cooking spray to prevent sticking.
- Make the greek yogurt ranch as directed in the recipe. Place in the fridge until ready to serve. This can also be made a day ahead of time.
- Prep the wings: Place the wings on a large baking sheet or in a large bowl and pat dry with a paper towel. Drizzle with olive oil and season with salt, black pepper, paprika, and garlic powder. Toss the wings with the oil and seasonings so that they are well coated.
- If grilling: place wings on the preheated grill skin-side or meaty side down and grill for 10 to 15 minutes. You’ll know they are ready to flip when they are golden and the chicken wings easily release from the grill. If they stick, they aren’t ready yet. Once you flip them, grill for another 10 minutes or so.If baking: Place chicken meaty skin side up on the wire rack. Bake for 20 minutes, then flip chicken and bake until fully cooked through, another 15 to 20 minutes. Allow chicken to cool for at least 5 minutes.
- Add the cooked chicken wings to a large bowl and set aside.
- Make the sauce: While the chicken wings are cooking, make the sauce: Place a medium pot over medium heat and add the butter. Once the butter melts, add the garlic and lemon zest and allow it to cook for 1 minute. Remove from the heat and add in the lemon juice. Pour the mixture over the chicken wings in the large bowl and toss until well combined. Add the parmesan cheese and toss again a few times to coat the wings.
- Serve: Add chicken wings to a platter and garnish with more freshly grated parmesan and chopped parsley, if desired.
Notes
To make dairy-free: use a dairy-free plain yogurt in the ranch and dairy-free butter in the sauce, then omit the parmesan cheese or use your favorite dairy-free grated cheese.
Nutrition
Serving: 1serving (based on 6) | Calories: 423cal | Carbohydrates: 3g | Protein: 30.5g | Fat: 31.6g | Saturated Fat: 10.9g | Fiber: 0.5g | Sugar: 0.8g