Salt and Vinegar Wings

Experience the ultimate in crispy indulgence with my Salt and Vinegar Wings. This chicken wing recipe combines the classic taste of salt vinegar chips with a simple oven-baking method to create perfectly golden, ideally crunchy, and boldly flavorful wings that are impossible to resist! This easy to follow, step by step recipe will ensure you serve up a plate of mouthwatering, perfectly flavorful hot wings every time.

📝 Ingredients

• 2 pounds Chicken Wings (- separated into drumettes and flats (SEE NOTES))
• 2 1/2 tsp Baking Powder (- DO NOT use baking soda!)
• 1/2 tsp Kosher Salt
• 1/2 Cup White Distilled Vinegar
• 6 TBS Malt Vinegar (- or Apple Cider Vinegar)
• 2 TBS Flaky Sea Salt (Maldon) (- plus more for garnishing)
• 2 1/4 tsp Dry Ranch Mix
• 1 tsp Granulated Sugar
• 1/4 tsp Garlic Powder
• Optional Garnishes: Sliced Chives or Scallions and Flaky Sea Salt

👨‍🍳 Instructions

1. 1Make Salt and Vinegar Sauce: Make the Salt and Vinegar Sauce: To a small jar, bowl or container with a tight fitting lid, add both vinegars, flakey sea salt, ranch mix, sugar, and garlic powder. Use a whisk to stir or seal the jar and vigorously shake to thoroughly combine all the ingredients - making sure both salt and sugar are completely dissolved.
2. 2Marinate Chicken Wings in Sauce: Marinate Chicken Wings: Add the chicken wings to a large zip-closure bag or bowl. Pour HALF of the salt and vinegar sauce over the wings. Seal the bag and shake to coat the wings or toss the wings to coat.Transfer the chicken wings to the refrigerator and allow to marinate for at least 3 hours, or preferably up to overnight.
3. 3Preheat Oven and Prepare Baking Pan: When ready to cook, arrange one oven rack to the lower third position and one to the top third position in the oven. Then, preheat the oven to 250 degrees F. Line a large rimmed baking sheet with aluminum foil for easy clean up. Place a wire rack insert on top of the baking sheet. Spray the rack with non-stick cooking spray to prevent the wings from sticking.
4. 4Dry Wings and Toss with Seasonings: Dry Wings and Toss with Baking Powder: Remove the chicken wings from the marinade, gently shaking the excess marinade off the wings and discarding the marinade. Transfer the wings to a clean work surface lined with paper towels and pat the wings completely dry. Transfer the dried wings to a large zip-closure bag or bowl. Add the baking powder and kosher salt to the chicken wings. Seal the bag and shake vigorously to evenly coat the wings. Alternatively, if you used a bowl, vigorously toss the wings to evenly coat them in the baking powder. Once all the wings are coated, transfer them SKIN SIDE UP to the wire rack set int baking sheet, arranging the wings in a single, evenly spaced layer. (Tip: Don't over-pack the wings onto the rack or they'll steam instead of bake.)
5. 5Bake Chicken Wings on Low Temperature: Bake Chicken Wings at 250° Fahrenheit on Bottom Shelf: Place the chicken wings into the oven on the BOTTOM shelf and bake for 30 minutes.
6. 6Bake Wings at High Temperature: Cook Chicken Wings at 425° Fahrenheit: Move the baking pan of chicken wings to the UPPER shelf and then increase the oven temperature to 425 F. Bake the wings for 20 minutes. Remove the wings from the oven and flip them over. Then, return the wings to the oven and continue to bake for an additional 20 minutes, or until the wings are golden brown, the skin is crispy, and the chicken is cooked through to an internal temperature of 165° Fahrenheit.
7. 7Toss with Salt and Vinegar Sauce Again: Toss Wings in Remaining Sauce: Remove the vinegar salt wings from the oven and transfer them to a large mixing bowl. Pour the remaining salt and vinegar sauce all over the wings and toss well to fully coat them in the sauce.
8. 8Serve Salt and Vinegar Chicken Wings: Serve salt and vinegar wings immediately with your favorite dipping sauce or hot sauce, celery sticks, and carrot sticks or french fries. Enjoy!