Salt and Vinegar Chicken Wings Braai Recipe

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Ingredients:

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:

• 1.5 kg chicken wings

For the Dipping Sauce:

• 1/4 cup soft feta cheese, or use blue cheese
• 1/2 cup whole-milk yogurt (not Greek)
• 1 tablespoon olive oil
• 2 teaspoons white wine vinegar
• 1 clove garlic, minced
• 1/4 teaspoon granulated sugar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon white pepper

Directions

1. 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. 
2. Place wings into a resealable plastic bag(s) and pour the remaining marinade over top. Make sure all wings are immersed. Seal bag and allow to marinate in the refrigerator for 2 to 4 hours.
3. 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. 
4. 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. 
5. Place wings onto the grill and cook for two hours at 120 C. Turn occasionally during the cooking process. 
6. 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.
7. Once wings are golden brown, have a nice crispness to them, and have reached an internal temperature between 75 c to 85 c, remove from heat and serve with dipping sauce.
8. Serve and enjoy!