Salt and Vinegar Wings

Salt and vinegar wings

The Spruce / Victoria Heydt

Prep: 13 mins
Cook: 2 hrs
Total: 2 hrs 13 mins
Servings: 5 servings
Nutrition Facts (per serving)
881 Calories
54g Fat
13g Carbs
78g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 5
Amount per serving
Calories 881
% Daily Value*
Total Fat 54g 69%
Saturated Fat 14g 71%
Cholesterol 243mg 81%
Sodium 4667mg 203%
Total Carbohydrate 13g 5%
Dietary Fiber 2g 6%
Protein 78g
Calcium 174mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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. These wings are served with a delicious creamy goat cheese dipping sauce. However, if you are not a fan of goat cheese, use blue cheese or crumbled feta instead.


  • For the Marinade:
  • 1 3/4 cups distilled vinegar
  • 1/4 cup apple cider vinegar
  • 1/4 cup olive oil
  • 3 tablespoons sea salt
  • 1 tablespoon chili powder
  • 2 teaspoons black pepper
  • 2 teaspoons garlic powder
  • For the Wings:
  • 3 pounds chicken wings
  • For the Dipping Sauce:
  • 1/4 cup soft goat cheese (use blue cheese or feta if preferred)
  • 1/2 cup plain yogurt (whole milk, not Greek)
  • 1 tablespoon olive oil
  • 2 teaspoons white wine vinegar
  • 1 clove garlic (minced)
  • 1/4 teaspoon granulated sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper

Steps to Make It

  1. Gather the ingredients.

    Ingredients for salt and vinegar wings
    The Spruce / Victoria Heydt
  2. 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. 

    Marinade for salt and vinegar wings
    The Spruce / Victoria Heydt
  3. Place wings into a resealable plastic bag(s) and pour remaining marinade over top. Make sure all wings are immersed. Seal bag and allow to marinate in the refrigerator for 2 to 4 hours.

    Chicken wings and marinade in plastic bag
    The Spruce / Victoria Heydt
  4. While wings are marinating, prepare the dipping sauce. Combine yogurt with olive oil, vinegar, garlic, sugar salt, and white pepper. Taste for salt content and add more if needed. Then fold in goat cheese pieces. 

    Dipping sauce
    The Spruce / Victoria Heydt
  5. Cover bowl with plastic wrap and store in the refrigerator until ready to serve. Take out of the fridge about 15 minutes before it's time to serve wings. 

    Dipping sauce in plastic-wrapped bowl
    The Spruce / Victoria Heydt
  6. Prepare your grill. 

    Paper towel on grill
    The Spruce / Victoria Heydt
  7. Place wings onto the grill and cook for two hours at 250 F/120 C. Turn occasionally during the cooking process. 

    Salt and vinegar wings on grill
    The Spruce / Victoria Heydt
  8. Baste wings with reserved marinade after the first 30 minutes of cook time, repeat the 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.

    Basting chicken wings on grill
    The Spruce / Victoria Heydt
  9. Once wings are golden brown, have a nice crispness to them, and have reached an internal temperature between 175 F to 185 F, remove from heat and serve with dipping sauce.

    Salt and vinegar wings, dipping sauce, celery, and carrots
    The Spruce / Victoria Heydt
  10. Serve and enjoy!

    Salt and vinegar wings, dipping sauce, celery, and carrots
    The Spruce / Victoria Heydt

Watch Now: 8 Tips for Grilling the Crispiest, Tastiest Wings