Grilled chicken wings with veggies and dill dipping sauce

It was a nice day so we broke out the grill for one of the first times this season. Chicken wings were on sale so there you have it. For the wings:

• 3 lbs chicken wings (so you have leftovers for lunch)
• olive oil
• garlic powder
• salt and pepper

Throw everything in a bowl and mix around with your hands. Put in the fridge for about 30 minutes. Heat grill to medium and cook the wings. I tend to cook the wings very actively as there are a lot of hot spots/cold spots on our grill. It usually takes about 20 minutes to get them nice a crispy.

For the dipping sauces, we did a sour cream dill dip and a honey mustard sauce for the wings. For the sour cream dip:

• 1/2 C sour cream
• 5 sprigs dill, finely chopped
• dried oregano
• dried basil
• garlic powder
• salt and pepper

Mix everything together and adjust seasoning to you liking.

For the honey mustard:

• 1 Tbsp sour cream
• 2 Tbsp honey
• 2 Tbsp Dijon mustard
• splash of rice vinegar to thin it out
• salt and pepper

Mix everything together and serve.