If you love salt and vinegar potato chips, you might love these delicious salt and vinegar grilled chicken wings!
These wings make the perfect appetizer for cookouts, game nights, and Super Bowl parties. They are served with a creamy blue cheese dipping sauce for the ultimate experience. The best part about these grilled chicken wings is that they are low-carb and keto-friendly. You can’t beat that!
What you’ll need:
- Chicken wings: Both flats and drumettes, unless you have a preference. You can use whole wings for this recipe.
- Distilled Vinegar: or white vinegar. Plan to use two cups.
- Olive oil
- Coarse Salt: Sea salt or Kosher salt
- Black Pepper
- Chili Powder: we will be using regular chili powder found in most grocery stores
- Thyme: Fresh or dried. See recipe for measurement information.
- Extras: These items are not included in the recipe, but you can certainly add them to the marinade: 2-3 cloves garlic or 1/2 teaspoon cayenne pepper for a little heat.
How to make salt and vinegar chicken wings:
This is a straightforward process that will take little time to grill. What takes the most time is marinating the wings.
Preparing a marinade
Gather your ingredients. Combine vinegar with olive oil, salt, black pepper, chili powder, thyme, and extras like minced garlic or cayenne pepper. Set aside 1/2 cup of marinade to use as a baste for the wings while they cook.
Marinating the chicken wings
Place the chicken wings into a large resealable plastic bag. Pour marinade over the wings and gently work them around until well coated. Release air from the bag, seal and place into the refrigerator for 4 hours.
Preparing your grill
These wings have a 30-35 minute cook time, so you will need to preheat your grill for 350 degrees F. This will help the skin crisp up nicely. As always, before committing to cooking anything on your grill, make sure you have enough fuel and a reliable Instant-Read Thermometer at your disposal. Adjust heat as needed.
Grilling the Wings
- Remove chicken wings from marinade and place onto grill. Cook for 5-7 minutes, turn and cook for another 5-7 minutes. After this, start basting wings with the reserved 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, or broil in the oven to hasten the crisping process.
- TIP: Try using a grill basket to make cooking these wings easier.
Serving salt and vinegar chicken wings
Once cooked through, remove the salt and vinegar wings from the grill and place them onto a large serving platter. Serve with blue cheese dipping sauce or your favorite bottled or homemade dressing.
Storing Leftover and Reheating
Store leftover wings in an airtight container in the refrigerator for up to 4 days. They will soften when reheated. The best method for reheating is in a 350-degree oven for 15 minutes, or until they reach 165 degrees F.
Blue cheese dipping sauce
- Whole milk yogurt: Avoid tart yogurts like Greek or Icelandic varieties. Use a milder whole milk yogurt.
- Chunky blue cheese dressing: I use either Marie’s or Litehouse chunky blue cheese dressing/dip. If you do not have these brands in your area, use 1/2 cup real mayonnaise and 1/2 cup crumbled blue cheese combined.
- Dried oregano
- Salt and black pepper
- Stir together all of the dipping sauce ingredients listed above. Serve immediately with wings, or make a few hours ahead of time, cover, and place into the refrigerator until ready to use.
Try these wing recipes!
- Old Bay Chicken Wings
- Best Chicken Wing Recipes for the Grill or Smoker
- Grilled Achiote Shrimp Skewers
- Smoked Cream Cheese
Salt and Vinegar Chicken Wings
- 3 pounds chicken wings, both drummettes and flats
- for marinade:
- 2 cups distilled vinegar
- 3 tablespoons sea salt
- 3 tablespoons olive oil
- 2 tablespoons mild chili powder
- 2 teaspoons black pepper
- 2 teaspoons fresh thyme or 1 teaspoon dried thyme
- 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 350 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 reserved 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, or your favorite bottled or homemade dressing.