Recipes

Grilled Salt & Vinegar Wings

If you like salt and vinegar chips, you’ll love these wings! They’re brined for 4 hours in a puckery-sweet vinegar mixture, which tenderizes the meat and adds just the right amount of tang. But we’re not stopping there: the wings are brushed with a bright, zippy mustard vinaigrette and grilled until golden brown, then topped with crushed chips and sliced green onions for extra flavor. The bold, briny tanginess is the perfect complement to the juicy richness of the chicken—and a wonderful alternative to barbecue sauce. These wings are a guaranteed crowd-pleaser at parties and a game day must-have! 

Serves: 4 to 6

Grilled Salt & Vinegar Wings
printPrint

Share:

Grilled Salt & Vinegar Wings

Ingredients

For the vinegar brine:

2 cups distilled white vinegar
¼ cup kosher salt
2 Tbsp granulated sugar
12 whole chicken wings

For the salt & vinegar dressing and garnish:

2 Tbsp distilled white vinegar
1 Tbsp yellow mustard
1 tsp Gelson’s Garlic Powder
1 tsp kosher salt
½ tsp freshly ground black pepper
2 Tbsp Gelson’s 100% California Extra-Virgin Olive Oil
2 cups salt and vinegar chips, finely crushed
Thinly sliced green onions, for garnish

Directions

  1. To brine the wings: In a large bowl, whisk together 3 cups water, the vinegar, salt, and sugar until fully dissolved, 1 minute. Place the wings in a large bowl and pour the brine over the wings and refrigerate for 4 hours. 
  2. Remove the wings from the brine and transfer to a sheet pan lined with a wire rack. Discard the brine. 
  3. Heat a propane or charcoal grill over medium heat. 
  4. To make the dressing: In a small bowl, combine the vinegar, mustard, garlic powder, salt, and pepper. Slowly pour in the olive oil while whisking continuously. Divide the vinaigrette between two bowls and brush half of the vinaigrette on the wings. 
  5. Grill the wings on one side until golden brown, about 6 minutes. Flip the wings and brush with more vinaigrette. Close the grill and cook the wings for another 6 minutes or until they register 165º on an instant-read thermometer, brushing with vinaigrette halfway through. Transfer the wings to a serving platter.
  6. Brush the wings with the remaining vinaigrette and garnish with the chips and green onions. Serve warm.