Salt ‘n’ Vinegar Chicken Wings

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

Time
10 mins prep
2-24 hours marinate
20-25 mins cook
Difficulty
Easy
Servings
2-4 servings
Serve with
Ranch dipping sauce
Wine match
Orchard Pig “Reveller” cider

Equipment

  • Casserole dish
  • Clingfilm
  • Bowl with a lid (or more clingfilm)
  • Measuring spoons and jugs
  • Kitchen towel

Ingredients

  • 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.

Salt 'n' vinegar chicken wings cooking in the Minimax

Method

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.

Preparation

  1. Trim any excess fat from the wings. Lightly dust them with the cornflour, then lay them out skin side down in the casserole dish.
  2. 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.
  3. Pour the mixture over the chicken wings, then cover the casserole dish with clingfilm. Place the dish in the fridge for at least two hours, preferably longer.

Cooking

  1. Pre-heat the oven or Big Green Egg (indirect setup) to 200°C/400°F.
  2. 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.
  3. Serve with the ranch dressing, celery and carrot strips.
Salt 'n' vinegar chicken wings served with ranch dipping sauce

Hints and Tips

  1. 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.
  2. 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.

3 thoughts on “Salt ‘n’ Vinegar Chicken Wings

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