Salt and Vinegar Wings
If you love salt and vinegar potato chips, then you'll love these tangy wings. Add a touch of cayenne pepper to boost its spiciness.
- Serves: 5 persons
- For the Marinade:
- 1 ¾cups distilled vinegar
- ¼cup apple cider vinegar
- ¼cup olive oil
- 3tablespoons sea salt
- 1tablespoon chili powder
- 2teaspoons black pepper
- 2teaspoons garlic powder
- For the Wings:
- 3pounds chicken wings
- For the Dipping Sauce:
- ¼cup soft goat cheese (use blue cheese or feta if preferred)
- ½cup plain yogurt (whole milk, not Greek)
- 1tablespoon olive oil
- 2teaspoons white wine vinegar
- 1clove garlic (minced)
- ¼teaspoon granulated sugar
- ¼teaspoon salt
- ¼teaspoon white pepper
Step 1Gather the ingredients.
Step 2Combine marinade ingredients. Make sure salt has dissolved into liquid ingredients. Remove 1/2 cup of marinade and set aside to use as a baste for later.
Step 3Place wings into a resealable plastic bag(s) and pour remaining marinade over top. Make sure all wings are immersed. Seal bag and allow to marinate in the refrigerator for 2 to 4 hours.
Step 4While wings are marinating, prepare the dipping sauce. Combine yogurt with olive oil, vinegar, garlic, sugar salt, and white pepper. Taste for salt content and add more if needed. Then fold in goat cheese pieces.
Step 5Cover bowl with plastic wrap and store in the refrigerator until ready to serve. Take out of the fridge about 15 minutes before it's time to serve wings.
Step 6Prepare your grill.
Step 7Place wings onto the grill and cook for two hours at 250 F/120 C. Turn occasionally during the cooking process.
Step 8Baste wings with reserved marinade after the first 30 minutes of cook time, repeat the process once or twice more within the first hour. Do not baste after that. This will allow the wings to crisp up nicely on the grill.
Step 9Once wings are golden brown, have a nice crispness to them, and have reached an internal temperature between 175 F to 185 F, remove from heat and serve with dipping sauce.
Step 10Serve and enjoy!