If you‘re a fan of the bold flavor of salt and vinegar potato chips, you’ll love these grilled salt and vinegar chicken wings. They make the perfect snack or appetizer that packs a delicious punch!
These wings are the perfect appetizer to serve for cookouts, tailgating events, and Super Bowl parties. Serve them with a creamy blue cheese dipping sauce for the ultimate experience. The best part about these grilled chicken wings is that they are suitable for low-carb diets. You can’t beat that!
Ingredients
- Chicken wings: Use whole wings or separated wings (flats and/or drumettes) for this recipe.
- Distilled vinegar or white vinegar
- Olive oil or avocado oil
- Kosher Salt: Morton Kosher Salt recommended
- Black pepper
- Garlic powder
- Chili powder
- Thyme: Fresh or dried. See the recipe card below for measurement information.
- Cayenne pepper
Making 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.
- Gather your ingredients.
- Whisk or blend vinegar with olive oil, salt, black pepper, chili powder, garlic powder, cayenne pepper, and thyme.
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 it and place it the refrigerator for 4-6 hours.
Prepare the grill
- Preheat your pellet grill to 350 degrees F.
- For gas or charcoal units, prepare a two-zone fire.
Before committing to cooking anything on your grill, make sure you have enough fuel and a reliable Instant-Read Thermometer at your disposal. These wings will take roughly 35-40 minutes to cook. Adjust your grill’s heat as needed.
Grilling the Wings
- Remove chicken wings from the marinade and lightly blot them with paper towels to remove excess moisture. Do not dry them completely!
- Place the wings on the grill (or indirect cooking side for charcoal and gas grills). Close the lid, and cook wings for 30 minutes, turning them halfway through cooking.
- Pellet grill: Once they reach an internal temperature of 175 degrees F., they are done.
- Gas and Charcoal grills: Once the wings reach 165 degrees F., transfer the wings over direct heat and sear them on each side for 2-3 minutes until they are crispy and have a deep golden brown color.
- Oven broiler or air-fryer: Use your oven broiler to help crisp up the wings. They will need about 3 minutes on the highest setting. Keep a close eye on them during the process.
- Tip: Use a grill basket to make cooking these wings easier.
Serving salt and vinegar chicken wings
Transfer the wings to a large serving platter. Serve with 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 10-12 minutes, or until they reach an internal temp of 165 degrees F.
More 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
Ingredients
- 3 pounds chicken wings, both drummettes and flats
- for marinade:
- 1 1/2 cups distilled vinegar
- 1 1/2 tablespoons Morton Kosher Salt
- 2 tablespoons olive oil
- 2 teaspoons chili powder (mild)
- 2 teaspoons fresh thyme or 1 teaspoon dried thyme
- 1 1/4 teaspoons black pepper
- 1/2 teaspoon garlic powder or 4 cloves of minced garlic
- 1/4 teaspoon cayenne pepper adjust to your liking
Instructions
- Gather your ingredients.
- Whisk or blend vinegar with olive oil, salt, black pepper, chili powder, garlic powder, cayenne pepper, and thyme.
- 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 it, and place it in the refrigerator for 4-6 hours.
- Preheat your grill to 350 degrees F.
- For gas or charcoal units, prepare a two-zone fire.
- Remove chicken wings from the marinade and lightly blot them with paper towels to remove excess moisture. Do not dry them completely!
- Place the wings on the grill (or indirect cooking side for charcoal and gas grills). Close the lid, and cook wings for 30 minutes, turning them halfway through cooking.
- Pellet grill: Once they reach an internal temperature of 175 degrees F., they are done.
- Gas and Charcoal grills: Once the wings reach 165 degrees F., transfer the wings over direct heat and sear them on each side for 2-3 minutes until they are crispy and have a deep golden brown color.
- Oven broiler or air-fryer: Use your oven broiler to help crisp up the wings. They will need about 3 minutes on the highest setting. Keep a close eye on them during the process.
- Tip: Use a grill basket to make cooking these wings easier.
- Transfer the wings to a large serving platter. Serve with your favorite dipping sauce.
- Store leftover wings in an airtight container in the refrigerator for up to 4 days. Reheat in a 350-degree oven for 10-12 minutes.
