To make the yogurt ranch dipping sauce, in a medium mixing bowl, combine the Greek God’s Traditional Plain Greek Yogurt, shallot, garlic powder, sliced green onion, dried dill weed, coconut sugar, 1/2 tsp. sea salt, ground black pepper, and apple cider vinegar, and stir to combine.

Place this into the fridge and allow to cool while you prepare the chicken wings.

For the dry rub for the chicken, in a small mixing bowl, combine the paprika, cayenne pepper, garlic powder, ground black pepper, and remaining 1/4 tsp. sea salt and stir to combine.

Drizzle a little olive oil over the chicken wings (I like to also use little drumettes when I make my wings) and toss to coat.

Sprinkle the dry rub over the chicken and use your hands to cover all the surfaces.

To grill the wings, I use my indoor, cast iron grill pan, but you can also easily grill the chicken on an outdoor grill. Heat your grill to medium-high heat and grease the grill with olive oil to prevent the chicken from sticking.

Add the wings on the preheated grill, and then grill, turning occasionally, until the chicken is well browned and no longer pink, about 15-20 minutes.

Remove from the heat and allow to rest for a few minutes, before serving alongside the delicious (and clean!) greek yogurt ranch dipping sauce.