Salt and Vinegar Wings

📝 Ingredients

• 1 1/2 cup distilled white vinegar
• 1/2 cup apple cider vinegar (I use this brand)
• 2 tablespoons olive oil
• 2 1/2 tablespoons salt (I use this brand)
• 2 teaspoons garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon granular erythritol, optional (omit for Whole30)
• 1/2 teaspoon black pepper
• pinch cayenne
• 3 pounds chicken wings (I get my organic, free range chicken wings here)
• 3 tablespoons baking powder
• Maldon sea salt flakes, for garnish (get it here)
• 1/3 cup mayonnaise
• 3 tablespoon crumbled goat cheese
• 1 tablespoon pepperoncini brine
• 2 pepperoncinis, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon chopped fresh dill
• 1/2 teaspoon chopped fresh chives
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper

👨‍🍳 Instructions

1. 1--- For the Salt and Vinegar Wings ---
2. 2In a mixing bowl, combine the distilled white vinegar, apple cider vinegar, olive oil, salt, garlic powder, smoked paprika, erythritol, black pepper, and cayenne. Whisk to combine.
3. 3Add the chicken wings and half of the marinade to a reusable zip top bag and refrigerate for 4 hours, up to overnight.
4. 4After marinating the wings, remove them from the marinade and line them in a single layer across paper towels. Cover the top with paper towels as well, and using your hands, press into the chicken to absorb excess moisture. Let sit for 10 minutes and then line them again on a fresh layer of paper towels, repeating the process. You want them to be as dry as possible so that they crisp up in the oven.
5. 5Place an oven rack in the middle-lower position and another rack in the middle-upper position. Preheat the oven to 250°F. Set a cooling rack on a rimmed baking sheet.
6. 6Combine the wings and baking powder in a resealable plastic bag. Shake to coat the wings evenly.
7. 7Spread the wings in a single layer across the cooling rack. Bake on the middle-lower oven rack for 30 minutes.
8. 8Increase the oven temperature to 425°F and move the baking sheet to the middle-upper rack. Bake the wings for an additional 45 minutes, or until the skin is nice and crispy.
9. 9While the wings are baking, prepare the dipping sauce.
10. 10Remove the wings from the oven and let rest for 5 minutes. Toss in the remaining marinade before serving.
11. 11Sprinkle with some maldon sea salt flakes before serving, if using.
12. 12--- For the Pepperoncini Goat Cheese Dip ---
13. 13Combine all ingredients in a small bowl and mix until well incorporated