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

Ingredients

• 2 tablespoons butter 
• 4 servings canola oil for frying
• 1 pinch celery salt 
• 12  chicken wings at the joint split
• 4 servings bell pepper red crushed
• 3 tablespoons chives fresh finely chopped
• 2 sprigs rosemary fresh finely chopped
• 1 clove garlic minced smashed
• 2 cloves garlic minced smashed
• 0.5 cup greek yogurt 
• 2 tablespoons chile-infused honey such as mike's hothoney
• 0.5  juice of lemon 
• 1  lemon zest juiced

Equipment

• bowl
• frying pan
• kitchen thermometer

Directions

1. Heat 3 to 4 inches of oil in a large, high-sided pan until it reaches 375 degrees F on a deep-fry thermometer.
2. Add the wings in batches and cook until golden brown and cooked through, 13 to 15 minutes.
3. 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.
4. 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.
5. In a large bowl, add the garlic, rosemary, lemon zest and juice and crushed red pepper flakes.
6. Pour the honey-butter into the rosemary mixture.
7. As the wings come out of the fryer, toss in the honey-butter sauce. Season to taste.
8. Serve with the Greek yogurt dipping sauce.