Name: Wood-Smoked Salt and Vinegar Wings (Standard)
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 lbs Chicken wings, split; 1 tbsp Kosher salt; 2 tbsp Malt vinegar powder; 1 tsp Fine sea salt; 1/2 tsp Black pepper

Recipe tier

Simple hickory-smoked wings finished over high heat with a zesty malt vinegar seasoning.

Total 1h 45m

Serves 4 servings

Steps 4

Ingredients 5

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Fire it up · 124 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 25m Cook 80m Plate 5m Reset 10m

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Chicken
3 lbs 1.36 kg Chicken wings, split
1 tbsp 15 g Kosher salt
Vinegar Dust
2 tbsp 30 ml Malt vinegar powder
1 tsp 5 g Fine sea salt
tsp 2 g Black pepper

Equipment

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Instructions

🎙️ Cook with voice coach

Pat the Chicken dry and toss with Kosher salt. Let sit in the refrigerator for 1 hour to dehydrate the skin.
Prepare a smoker for 225°F using hickory wood chunks. Smoke the wings for 60 minutes until the internal temperature reaches 160°F.
Transfer wings to a hot charcoal or gas grill set to high heat. Sear for 2-3 minutes per side until the skin is blistered and crisp.
Immediately toss the hot, seared wings in a bowl with the combined Vinegar Dust ingredients and serve.