Honey-Rosemary Wings with Greek Yogurt and Lemon Garlic Dipping Sauce

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  • Level: Easy
  • Total: 1 hr
  • Active: 1 hr
  • Yield: 4 servings
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Canola oil, for frying

1 dozen chicken wings split at the joint, wing tips removedand discarded

Greek Yogurt and Lemon Garlic Dipping Sauce:

1/2 cup Greek yogurt

3 tablespoons finely chopped fresh chives

1 clove garlic, smashed and minced

Juice of 1/2 lemon

Pinch celery salt

Hot Wing Sauce:

2 to 3 tablespoons butter

2 tablespoons chile-infused honey, such as Mike's HotHoney   

2 cloves garlic, smashed and minced

2 sprigs fresh rosemary, leaves finely chopped

1 lemon, zested and juiced

Crushed red pepper


  1. For the wings: Heat 3 to 4 inches of oil in a large, high-sided pan until it reaches 375 degrees F on a deep-fry thermometer. Add the wings in batches and cook until golden brown and cooked through, 13 to 15 minutes.
  2. For the dipping sauce: Meanwhile, to a bowl, add the Greek yogurt, chives, garlic, lemon juice and celery salt. Stir to combine and taste. Adjust seasoning as needed.
  3. For the hot wing sauce: In a saute pan over medium-high heat, melt the butter, and then add the honey and warm through until loose and viscous. 
  4. In a large bowl, add the garlic, rosemary, lemon zest and juice and crushed red pepper flakes. Pour the honey-butter into the rosemary mixture. 
  5. As the wings come out of the fryer, toss in the honey-butter sauce. Season to taste. Serve with the Greek yogurt dipping sauce.