Recipe with salt and vinegar rim

If you love salt and vinegar fries, you’ll love these wings. To enhance their flavour, add cayenne pepper to the marinade. These wings are served with a delicious creamy goat cheese sauce. However, if you’re not a goat cheese fan, instead use blue cheese or shredded feta.

What you’ll need

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 For dipping: 1/4 cup/60 ml soft goat cheese (preferably use blue cheese or feta) 1/2 cup/120 ml whole milk yogurt (not Greek) 1 tablespoon/15 ml olive oil 2 teaspoons/10 ml white wine vinegar 1 clove garlic, minced 1/4 teaspoon/1.25 granulated sugar 1/4 teaspoon/1.25 ml salt 1/4 teaspoon/1.25 ml white pepper

How to make it

Combine the marinade ingredients. Make sure the salt is dissolved into the liquid ingredients. Remove 1/2 cup of the marinade and drain to use later. Place the wings in a resealable plastic bag(s) and pour the remaining marinade over the top. Make sure all the wings are submerged. Seal the bag and allow to marinate in the fridge for 2 to 4 hours. While the wings are marinating, prepare for dipping. Combine the yogurt with olive oil, vinegar, garlic, sugar salt and white pepper. Taste for salt content and add more if needed. Dip the cheese pieces together. Cover the bowl with a plastic wrap and store in the fridge until ready to serve. Take out of the fridge for about 15 minutes before it’s time to serve the wings. Prepare the charcoal grill. Place the wings on top of the grill and cook for two hours at 250 F (120 C). Turn slowly while cooking. After the first 30 minutes of cooking, wipe the marinade off the wing, adjusting once or twice more for the first hour. Do not start this after. This will allow the wings to cook nicely on the grill. When the wings are golden brown, have a nice crisp and have reached an internal temperature between 175 F and 185 F, remove from the heat and serve with the sauce. Nutrition Facts (per serving) Calories 881 Total Fat 54 g Saturated Fat 14 g Saturated Fat 25 g Cholesterol 243 mg Sodium 4667 mg Carbohydrate 13 g Fiber 2 g Protein 78 g (Nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)