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.
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.
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.