For the wings:
- 2 lbs. chicken wings (pat dry with paper towels)
- 1⁄2 cup plain Greek yogurt
- 3 tbsp. Rumi Spice Afghan Curry Blend
- 2 tsp. kosher salt
For the yogurt dip:
- 1 cup plain Greek yogurt
- 1⁄3 cup feta cheese crumbles
- 1 bunch swiss chard, stems removed and chopped
- 1 tsp. olive oil, plus more for serving
- 1 tsp. Rumi Spice Afghan Curry Blend
- 1⁄2 tsp. Kosher salt
Pita or flatbread to serve (optional)
In a medium bowl, add all of the chicken wing ingredients and mix thoroughly. Heat a grill to medium-high heat. When the grill reaches temperature, add the wings. Grill, flipping once halfway through, until well charred and cooked through about 8-12 minutes. Brush the pita bread or flatbread with olive oil and grill until slightly charred (about 2-3 minutes per side).
Alternatively, heat your oven to 400 degrees. Place the wings on a wire rack set inside of a baking sheet. Transfer to the oven and roast for 30-35 minutes, flipping once halfway through, until golden brown and crispy.
In a medium skillet, add the chopped swiss chard, olive oil, Rumi Spice Afghan Curry blend and kosher salt. Cook down until there are no more juices coming from the chard. Reserve and let cool to room temperature.
In a medium bowl, add the Greek yogurt and feta crumbles. Mix in the cool swiss chard. Serve with wings and grilled flatbread. Enjoy!
