Recipe courtesy of Local Three

Salt and Vinegar Wings

  • Level: Intermediate
  • Total: 1 hr 15 min
  • Active: 1 hr
  • Yield: 4 servings
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Chicken Wing Sauce:

2 cups Champagne vinegar

1 tablespoon black peppercorns

2 bay leaves

2 shallots, minced

1 clove garlic, minced

1 lemon, juiced

Vidalia Onion Sauce:

1 tablespoon vegetable oil

1 Vidalia onion, finely diced

1/4 cup buttermilk 

1 cup sour cream 

2 tablespoons chopped fresh chives 

Salt and freshly ground black pepper

Fresh lemon juice


2 stalks celery, julienned

2 heads frisee, base and tops removed, chopped 

1 carrot, julienned

Salt and freshly ground black pepper


Soybean oil, for frying

2 pounds chicken wings, separated at the joint 

1 teaspoon kosher salt 

1/3 teaspoon citric acid 


  1. For the wing sauce: Combine the vinegar, peppercorns, bay leaves, shallots, garlic and lemon juice in a saucepan. Bring to a simmer over medium heat and cook until reduced by half, about 15 minutes. Strain and reserve.
  2. For the onion sauce: Heat the vegetable oil in a small saute pan over medium heat. Add half of the onions and cook until caramelized, about 15 minutes. Set the onions aside to cool. Add the remaining onions and the buttermilk to a blender, puree until smooth, then pour into a bowl. Add the sour cream, chives and the caramelized onions and mix well. Season with salt, pepper and lemon juice.
  3. For the salad: In a bowl, toss together the celery, frisee, carrots and 1/3 of the onion sauce. Season with salt and pepper.
  4. For the wings: Preheat the soybean oil in a deep fryer or deep-sided skillet to 350 degrees F. Fry the wings until crispy and golden brown and just cooked through, 12 to 14 minutes. Remove the wings to a large mixing bowl, add the wing sauce and mix to coat. Mix together the salt and citric acid, add to the wings and toss to distribute.
  5. To serve: Plate the wings next to, not on top of, the salad, with the onion sauce in ramekins on the side, for dipping.