Crispy Dill Chicken Wings

Ingredients:

• 1/2 cup Tillamook non-fat Farmstyle Greek Yogurt
• 1 teaspoon garlic powder
• 3 teaspoons dried dill, divided
• 3/4 teaspoon kosher salt, divided
• 1/4 teaspoon pepper
• 2 tablespoons vinegar
• 1 3/4 pound (about 14) party style chicken wings
• 2 cups panko bread crumbs
• 3 tablespoons canola oil

Instructions:

1. In a large bowl combine Greek yogurt, garlic powder, 2 teaspoons dried dill, 1/2 teaspoon kosher salt, pepper, and vinegar. Mix well. Add wings to the marinade. Toss to coat. Cover and marinate for at least 4 hours or overnight. 
2. Preheat oven to 425 degrees. 
3. Combine panko, remaining 1/4 teaspoon dried dill, remaining 1/4 teaspoon kosher salt and 3 tablespoons canola oil. Toss to coat all of the panko in the oil. 
4. Remove the chicken wings from the marinade and dredge in the panko mixture, making sure to fully coat both sides of the wings. Place the chicken wings on a baking sheet and bake them in the preheated oven for 20 minutes. Turn wings and bake for another 20 minutes or until wings are cooked through and golden.