Adapted from The Spruce. We make them on a Big Green Egg rather than a regular charcoal grill.
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.
Ingredients
- 3 pounds/1.4 kg chicken wings
- 1 3/4 cups/420 mL distilled vinegar
- 1/4 cup/60 mL apple cider vinegar
- 1/4 cup/60 mL olive oil
- 3 tablespoons/45 mL sea salt
- 1 tablespoon/15 mL chili powder
- 2 teaspoons/10 mL black pepper
- 2 teaspoons/10 mL garlic powder
Preparation
1. 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.
2. Place wings into resealable plastic bag(s) and pour remaining marinade over top. Make sure all wings are immersed. Seal bag and allow to marinate in refrigerator for 2-4 hours.
3. Prepare charcoal grill. Place wings onto grill and cook for two hours at 250 degrees F. (120 degrees C.) Turn occasionally during cooking process. Baste wings with reserved marinade after the first 30 minutes of cook time, repeat 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.
5. Once wings are golden brown, have a nice crispness to them and have reached an internal temperature between 175-185 degrees F., remove from heat and serve with bleu cheese or ranch dressing.
