Salt and Vinegar Wings

By
Derrick Riches
Derrick Riches
Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
Learn about The Spruce Eats' Editorial Process
Updated on 11/7/21
Prep: 13 mins
Cook: 2 hrs
Total: 2 hrs 13 mins
Servings: 5 servings

If you love salt and vinegar potato chips, then you'll love these tangy wings. Add a touch of cayenne pepper to the marinade to boost its spiciness. These wings are served with a delicious creamy goat cheese dipping sauce. However, if you are not a fan of goat cheese, use blue cheese or crumbled feta instead.

Salt and vinegar wings

The Spruce / Victoria Heydt

Ingredients

For the Marinade:

  • 1 3/4 cups distilled vinegar

  • 1/4 cup apple cider vinegar

  • 1/4 cup olive oil

  • 3 tablespoons sea salt

  • 1 tablespoon chili powder

  • 2 teaspoons black pepper

  • 2 teaspoons garlic powder

For the Wings:

  • 3 pounds chicken wings

For the Dipping Sauce:

  • 1/4 cup soft goat cheese, or use blue cheese or feta if preferred

  • 1/2 cup whole-milk yogurt (not Greek)

  • 1 tablespoon olive oil

  • 2 teaspoons white wine vinegar

  • 1 clove garlic, minced

  • 1/4 teaspoon granulated sugar

  • 1/4 teaspoon kosher salt

  • 1/4 teaspoon white pepper

Steps to Make It

  1. Gather the ingredients.

    Ingredients for salt and vinegar wings
    The Spruce / Victoria Heydt

  2. Combine 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. 

    Marinade for salt and vinegar wings
    The Spruce / Victoria Heydt

  3. Place 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.

    Chicken wings and marinade in plastic bag
    The Spruce / Victoria Heydt

  4. While 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. 

    Dipping sauce
    The Spruce / Victoria Heydt

  5. Cover 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. 

    Dipping sauce in plastic-wrapped bowl
    The Spruce / Victoria Heydt

  6. Prepare your grill. 

    Paper towel on grill
    The Spruce / Victoria Heydt

  7. Place wings onto the grill and cook for two hours at 250 F/120 C. Turn occasionally during the cooking process. 

    Salt and vinegar wings on grill
    The Spruce / Victoria Heydt

  8. Baste 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.

    Basting chicken wings on grill
    The Spruce / Victoria Heydt

  9. Once 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.

    Salt and vinegar wings, dipping sauce, celery, and carrots
    The Spruce / Victoria Heydt

  10. Serve and enjoy!

    Salt and vinegar wings, dipping sauce, celery, and carrots
    The Spruce / Victoria Heydt
Nutrition Facts (per serving)
1086 Calories
83g Fat
31g Carbs
49g Protein
×
Nutrition Facts
Servings: 5
Amount per serving
Calories 1086
% Daily Value*
Total Fat 83g 107%
Saturated Fat 28g 138%
Cholesterol 231mg 77%
Sodium 5052mg 220%
Total Carbohydrate 31g 11%
Dietary Fiber 2g 7%
Total Sugars 2g
Protein 49g
Vitamin C 7mg 37%
Calcium 120mg 9%
Iron 4mg 22%
Potassium 578mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)