We discovered salt ‘n’ vinegar chicken wings whilst on holiday in the USA. It seemed like a crazy combination, but throwing caution (and a couple of dollars) to the wind, we gave it a shot. They were delicious, a superb fusion of classic British fish ‘n’ chip flavours with American cuisine.
And as it happens, very easy to make at home, either oven baked or al fresco style in a BBQ …
Salt ‘n’ Vinegar Chicken Wings
|10 mins prep
2-24 hours marinate
20-25 mins cook
|Ranch dipping sauce|
|Orchard Pig “Reveller” cider|
- Casserole dish
- Bowl with a lid (or more clingfilm)
- Measuring spoons and jugs
- Kitchen towel
- 1kg chicken wings
- 200ml malt vinegar
- 100ml distilled malt/white vinegar
- 60ml olive oil
- 2 tbsp salt
- 1 tbsp granulated sugar
- 2 tbsp cornflour
- 1-2 tsp chili powder (optional)
The chili powder is optional, it gives a bit of heat to the wings. I went with a 2:1 mix of malt and distilled vinegar, I found a 100% malt vinegar marinade too strong. If malt vinegar isn’t available, try apple cider vinegar.
If you’re making the ranch dipping sauce (and I recommend you do, it’s an absolutely lovely taste match), prepare it before the wings and and store in the fridge until needed.
- Trim any excess fat from the wings. Lightly dust them with the cornflour, then lay them out skin side down in the casserole dish.
- Mix the two vinegars together in a jug, then add the salt and sugar. Whisk until the salt is completely dissolved, then add the chili powder and oil, mixing them in.
- Pour the mixture over the chicken wings, then cover the casserole dish with clingfilm. Place the dish in the fridge for 1-2 hours, depending on how strong you like the flavours.
- Pre-heat the oven or Big Green Egg (indirect setup) to 200°C/400°F.
- Remove the chicken wings from the casserole dish and gently pat them dry with kitchen towel. Place them skin side up on a baking tray (or directly on the Egg’s grid). Sprinkle with a little more salt, then cook for 20-25 mins. Check that the internal temperature of the wings is 74°C/165°F.
- Serve with the ranch dressing, celery and carrot strips.
Hints and Tips
- If you’re not used to the intense flavours of malted vinegar, go for a 2-3 hours of marinating, cook the wings and see what you think.
- The skins on the chicken can be crisped up at the end of the cook by placing them under a grill for a couple of minutes, or flipping them to be skin side down in the Egg for 3-4 minutes.