Salt and Vinegar Chicken Wings
If you love salt and vinegar potato chips then you'll certainly love these. These wings make a delicious appetizers for cookouts, tailgating, and Super Bowl parties. Serve with a blue cheese dipping sauce for a complete experience.
Servings: 6 People
- 3 pounds chicken wings, both drummettes and flats
- for marinade:
- 2 cups distilled vinegar
- 1/2 cup cider vinegar
- 3 tablespoons sea salt
- 2 tablespoons olive oil
- 1 tablespoon mild chili powder
- 3 cloves garlic, minced
- 1 1/2 teaspoons black pepper
- for dipping sauce:
- 1 cup plain whole milk yogurt
- 1 cup chunky blue cheese dressing (I recommend Marie's or Lighthouse dressings)
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Combine marinade ingredients and let sit for 10 minutes until salt has dissolved. Set aside 1/2 cup for basting wings while on the grill. Place chicken wings into a large plastic or glass bowl (or two resealable plastic bags). Pour mixture over wings, toss to coat. If using bags, split mixture in half and pour half in each bag. Seal bag or cover bowl with plastic wrap and place into refrigerator for 3-4 hours.
- Prepare dipping sauce by combining all required ingredients. Cover bowl with plastic wrap and place into refrigerator until ready to use. You can make this 24 hours in advance.
- Preheat grill for medium to medium-high heat or 250 degrees F. Remove wings from marinade and place onto grill. Cook for 5-7 minutes, turn, and cook for another 5-7 minutes. At this point, start basting wings with reserves 1/2 cup of marinade. Cook for an additional 20 minutes, or until wings reach an internal temperature of 175 degrees F. This will allow them to crisp up nicely. Leave them on a little longer if preferred.
- Once cooked, remove wings from heat and place onto a large platter. Serve with blue cheese dipping sauce.
Photo by: Sabrina Baksh