Salt and Vinegar

Salt and Vinegar Chicken Wings


Here we go again. Now you know I don’t like chicken wings. I LOVED THESE!

Seasoned with Tony Chachere’s Creole Seasoning, some Seasoned Salt (Lawry’s) and simple white vinegar, these are crispy and really delicious!

I made these today for my neighbors party and almost everyone asked me for the recipe…and that’s how I know if a recipe is good or not.

Bon Appetit!

18 – 24 wing pieces – both drummies and flats
2 heaping Tablespoons of Tony Chachere’s Creole Seasoning
1 Tablespoons of Seasoned Salt
4 Tablespoons of White Distilled Vinegar
2 Teaspoons of White Table Salt
Oil for deep frying

Preheat oven to 350˚
Season wings with the Chachere’s and Seasoned Salt
Spread wings in single layer on baking sheet
Bake for 20 – 30 minutes until wings are just about cooked (they’ll finish cooking in the deep fryer)
Move wings to a platter to let stand 10 minutes for juices to absorb
In a mixing bowl, combine white vinegar and table salt
Deep fry wings in small batches until crispy
Toss wings in vinegar solution

Note: My friend Mary Ellen told me she throws wings in the deep fryer for 10 minutes and does not precook them. I loved the look of her wings – strikingly brown.


I also finished them off on the grill (see above) which gave them remarkable color.

If you don’t have Tony Chachere’s Creole Seasoning on hand – make your own.

26 ounces salt
1 1/2 ounces black pepper -- ground
1 ounce red pepper ground
1 ounce garlic powder
1ounce chili powder
2 ounce Monosodium glutamate -- (Accent)

Mix well and use like salt. When it’s salty enough, it’s seasoned to perfection. For barbeque and fried foods: Season food all over. Cook as usual.

Grilled Potato Slices with Salt and Vinegar


Here is another salt and vinegar recipe – this time for potatoes. This recipe is from Martha Stewart Living, June 2009 and has been one of my summer favorites. It’s a perfect complement to your summer BBQ when you’re craving that Salt and Vinegar combination.

1 pound potatoes, preferably fingerling, cut lengthwise into 1/4-inch-thick slices
2 cups white vinegar
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons coarse salt, plus more for sprinkling
1/4 teaspoon freshly ground pepper

Bring potatoes and vinegar to a boil in a medium saucepan (vinegar should cover potatoes). Reduce heat to medium-low, and simmer potatoes until just fork tender, about 5 minutes. Let potatoes cool in vinegar for 30 minutes. Drain well, and gently toss with oil, salt, and pepper.

Preheat grill to medium-high. Grill potatoes in a single layer until browned on both sides and cooked through, about 5 minutes per side. Sprinkle with salt before serving.

Yield: 4 servings


Bon Appetit!