Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Salt and Vinegar Chicken Wings Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 75 reviews

These Salt and Vinegar Wings are irresistibly crispy chicken wings marinated and coated in a tangy, flavorful salt and vinegar sauce. The wings are first marinated in a vibrant mix of white and malt vinegar, sea salt, ranch seasoning, sugar, and garlic powder, then coated with baking powder for crispiness and baked low and slow before a final high-temperature blast to achieve perfectly crispy skin. Tossed again in the tangy sauce, these wings are a perfect balance of sharp acidity, saltiness, and crunch, making them a standout appetizer or snack for any occasion.

  • Total Time: 1 hour 20 minutes plus marinating time
  • Yield: 4 servings

Ingredients

Chicken Wings

  • 2 pounds Chicken Wings (separated into drumettes and flats)

Seasoning and Coating

  • 2 ½ tsp Baking Powder (DO NOT use baking soda!)
  • ½ tsp Kosher Salt

Salt and Vinegar Sauce

  • ½ Cup White Distilled Vinegar
  • 6 TBS Malt Vinegar (or Apple Cider Vinegar)
  • 2 TBS Flaky Sea Salt (Maldon), plus more for garnishing
  • 2 ¼ tsp Dry Ranch Mix
  • 1 tsp Granulated Sugar
  • ¼ tsp Garlic Powder

Optional Garnishes

  • Sliced Chives or Scallions
  • Additional Flaky Sea Salt

Instructions

  1. Make Salt and Vinegar Sauce: In a small jar, bowl, or container with a tight-fitting lid, combine both vinegars, flaky sea salt, dry ranch mix, granulated sugar, and garlic powder. Stir with a whisk or seal the jar and shake vigorously until the salt and sugar dissolve completely, creating a tangy sauce.
  2. Marinate Chicken Wings in Sauce: Place the chicken wings in a large zip-top bag or bowl. Pour half of the salt and vinegar sauce over the wings. Seal and shake or toss to coat evenly. Refrigerate and marinate for at least 3 hours, preferably overnight, to infuse the wings with flavor.
  3. Preheat Oven and Prepare Baking Pan: Position one oven rack in the lower third and another in the upper third of the oven. Preheat your oven to 250°F. Line a rimmed baking sheet with aluminum foil and place a wire rack on top. Spray the rack with non-stick cooking spray to prevent sticking.
  4. Dry Wings and Toss with Seasonings: Remove wings from marinade, shaking off excess liquid. Pat them dry thoroughly on paper towels to ensure crispiness. Transfer wings to a bag or bowl and add baking powder and kosher salt. Seal or toss vigorously to coat wings evenly. Arrange the wings skin-side up on the prepared wire rack in a single layer without crowding to avoid steaming.
  5. Bake Chicken Wings on Low Temperature: Place the baking sheet on the bottom oven rack and bake at 250°F for 30 minutes. This slow bake helps render the fat beneath the skin for better crispiness.
  6. Bake Wings at High Temperature: Move the wings to the upper oven rack and increase the temperature to 425°F. Bake for 20 minutes, then flip each wing and bake an additional 20 minutes. The wings should be golden brown with crispy skin and reach an internal temperature of 165°F.
  7. Toss with Salt and Vinegar Sauce Again: Transfer the hot wings to a large bowl and pour the remaining half of the salt and vinegar sauce over them. Toss thoroughly to coat each wing in the tangy mixture.
  8. Serve Salt and Vinegar Chicken Wings: Serve immediately garnished with additional flaky sea salt and optional chives or scallions. These wings are excellent with dipping sauces, hot sauce, or classic sides like celery sticks, carrot sticks, or french fries. Enjoy your flavorful, crispy wings!

Notes

  • Separating the wings into drumettes and flats before cooking helps them cook evenly and crisp better.
  • Do not use baking soda as a coating; baking powder is required to achieve that signature crispy skin.
  • Make sure to pat the wings completely dry before coating to ensure crispness.
  • Do not overcrowd the wings on the wire rack to avoid steaming instead of baking.
  • Marinating the wings overnight will enhance the vinegar flavor and tenderness.
  • Author: ELLA
  • Prep Time: 15 minutes plus 3 hours marinating
  • Cook Time: 1 hour 5 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/salt-and-vinegar-chicken-wings-recipe/