Grilled Chicken Wings with Honey Marinade and Chive Dip

Pat the grilled chicken wings dry and, if needed, separate them at the joint. This makes them easier to turn on the grill, helps them cook evenly, and makes eating them more comfortable.

In a bowl, combine the ketchup, honey, wholegrain mustard, crushed garlic, sweet paprika, hot paprika, lemon juice, olive oil, salt, and black pepper.

Add the wings to the marinade and coat them well on all sides. Let them rest in the refrigerator for at least 30 minutes so the meat absorbs the sweet, spiced marinade and caramelizes beautifully on the grill.

Preheat the grill to medium heat. Lightly oil the grate so the marinated wings do not stick and can be turned easily with tongs.

Arrange the wings on the grill in a single layer and cook for 20 to 25 minutes, turning them regularly so the honey in the marinade does not burn.

Near the end of grilling, shift the wings briefly over stronger heat. Grill until the skin turns deep golden and crisp and the meat inside is cooked all the way through.

In a clean bowl, mix together the plain yogurt and sour cream. Add the finely chopped chives, crushed garlic, and lemon juice, and stir everything into a smooth dip.

Season the dip with salt and pepper. Refrigerate for at least five minutes so the flavors meld and the dip is pleasantly cool when served with the grilled meat.

Remove the wings from the grill and let them rest for a few minutes. This keeps them juicy and prevents the hot juices from running out at the first bite.

Serve the wings on a platter with the cold chive dip in the center of the table. This is exactly how they work best at a summer garden gathering.