Salt and Vinegar Chicken Wings
If you love salt and vinegar potato chips, then you’ll love these delicious grilled chicken wings. These wings make a delicious appetizer for cookouts, tailgating, and Super Bowl parties.Photos by: Sabrina Baksh
Print PinServings: 6 People
Ingredients
- 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
Instructions
- 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.