At a glance

Read through the method once, then measure every ingredient before you begin.

• Yield: 8 appetizer portions (3 wing pieces each)
• Prep time: 18 minutes
• Cook time: 45 minutes

The listed weights are the editor-reviewed basis for nutrition; household measures are rounded for practical cooking.

Estimated nutrition per serving

Serving basis: One nutrition serving from the editor-reviewed yield of 8 appetizer portions (3 wing pieces each).

• Calories: 210 kcal
• Protein: 19 g
• Carbohydrates: 3 g
• Fat: 14 g
• Fiber: 1 g
• Sodium: 162 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Ingredients

Measure these ingredients for the full editor-reviewed recipe yield.

• About 24 split chicken wing pieces, tips removed (720 g edible raw meat and skin)
• 1 cup (240 g) plain nonfat Greek yogurt
• 1/4 cup (60 g) cider vinegar
• 1 cup (60 g) sliced scallions
• 1/4 cup (12 g) chopped dill
• 1 tablespoon (14 g) olive oil
• 2 teaspoons (5 g) paprika
• 1 teaspoon (2 g) cayenne
• 1 teaspoon (3 g) garlic powder
• 1/4 teaspoon (1.5 g) fine salt

Directions

1. Heat the oven to 425°F (220°C). Pat the wings dry and toss with the olive oil, paprika, garlic powder, and salt.

2. Arrange on a wire rack over a sheet pan and roast, turning once, until browned and the thickest pieces reach 165°F (74°C), 40 to 45 minutes.

3. Warm the vinegar and cayenne in a skillet for 1 minute, then toss with the cooked wings.

4. Stir together the yogurt and dill. Divide the wings into eight portions and serve with the dip and scallions.

Sources

1. USDA FoodData Central — April 2026 data release