Salt & Vinegar Chicken Wings

We have this little pub down the street that is pretty much the only place we hit up for a quick dinner and drinks during the week ... I'm a sucker for the bacon blue cheeseburger with a few Coors Lights or Coronas ... Hubby likes to be different and has probably tried everything on the menu.  His favorite? The Salt and Vinegar Chicken Wings ...

Yeah, I like them too! Um, to the point where one evening he just gave me "the look" when I grabbed the last flat. Not a drumette fan, sorry! Oh, and those were his dinner ... whoopsie.

So, what the heck, lets save ourselves a little bit of dough and figure out how to make something we both LOVE to order when we go to eat, shall we??

So, I realize AFTER they thawed that there are 4 wings per pouch and when I buy them, they come in a sleeve of 3 pouches (12 wings or 24 pieces split) I only have 2 more packages left in the freezer which only equals 8 wings, or, really, 16 pieces after you break them up. I didn't really need 32 total this evening!

It's easy. Really easy.

a little too charred for my taste but still yummy ... I'm taking control of the cooking next time!

3 to 3 1/2 pounds chicken wings. IF they are split in 2, it's cheaper (whole foods had these for $2.19 a pound, pretty cheap), and it's easy to split them (see below)
mellow seasoning of choice ... I used Hubbys mixture of salt, pepper and garlic powder that he keeps in a shaker bottle
4 tbs white vinegar
2 tsp table salt

See here for how to split your wings into drumettes and flats ... I thought I would do a totally separate post since its pictures of ALL raw chicken, you know?

Dump your wings in a large bowl and lightly sprinkle the seasoning of choice over the top. Toss to coat all the wings. Remember, you don't want to over season these with salt at this point (see the name of the wings: SALT and Vinegar Wings).

You can either bake these or grill them. We opted to grill them that night. I suggest indirect heat as they WILL flare up and you WILL char them in a heartbeat. If you opt to bake them, just lay them out on a baking tray lined with parchment paper so they don't stick. Bake or grill to desired doneness, making sure you flip half way through cooking time. Hubby likes his super done (no slime inside by the bones). Ahem, there were a 'few' flareups and neither one of us was quick enough to move the pan and spritz the fire with water. Take my word, do not grill over direct heat!

While wings are cooking, grab another large bowl (or just clean the one you just used) and add 4 tbs of white vinegar and 2 tsp salt to the bowl. Whisk to mix well and set aside.

Once wings are cooked, toss them in the bowl with the vinegar and salt and toss to coat well. Serve up ...

These are pretty damn tasty and so want to stock up on wings again asap so we can enjoy these more often! Go ahead and give them a try, let me know what you think?