Crispy Salt and Vinegar Chicken Wings Recipe
These crispy salt and vinegar chicken wings are baked to perfection, delivering a delicious, tangy, crunch in every bite. Whether you’re preparing them for a game day snack or a quick family dinner, these wings are sure to impress and become a go-to favorite!
Servings: 4
Calories: 429kcal
Equipment
- 1 grilling rack
Ingredients
- 1 kilogram chicken wings Segmented. No tips.
- 2 tablespoons butter
- 1 teaspoon raw sugar or any other sugar you prefer
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoom sweet paprika
- ½ teaspoon salt plus some flaky salt for seasoning before serving
- ¾ cup white vinegar
- 2 tablespoons olive oil for brushing
Instructions
- Prepare the Marinade: Melt butter in a small saucepan over medium heat. Once melted, add the spices and sugar, stirring well for 20-30 seconds to let the flavors develop. Pour in the vinegar and bring the mixture to a simmer. Reserve a few tablespoons of the marinade for later.2 tablespoons butter, 1 teaspoon raw sugar, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoom sweet paprika, ½ teaspoon salt, ¾ cup white vinegar
- Marinate the Wings: Place the chicken wings in a large mixing bowl and pour the hot salt and vinegar marinade over them. Toss well to ensure all pieces are evenly coated. Cover and refrigerate for 30 minutes—no longer, to prevent the wings from becoming too acidic.1 kilogram chicken wings
- Preheat the Oven: While the wings are marinating, preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil or parchment paper and place a wire rack on top.
- Pat Dry & Bake: Remove the wings from the marinade and pat them dry with paper towels. Arrange them on the wire rack, leaving space between each piece. Lightly brush with olive oil. Bake for 35-40 minutes, flipping halfway through, until golden brown and crispy.2 tablespoons olive oil
- For extra tang, toss the baked wings in a little reserved vinegar sauce. Serve hot with your favorite dipping sauce and enjoy!
Notes
- Marinate for only 30 minutes to avoid an overpowering vinegar flavor and mushy texture.
- Before baking, pat the wings dry with paper towels to ensure crispiness.
- Baking on a wire rack allows air to circulate, making the wings extra crispy.
- If you want extra crispy wings, broil them for the last 2-3 minutes of baking, keeping a close eye to prevent burning.
Nutrition
Calories: 429kcal | Carbohydrates: 2g | Protein: 25g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.5g | Cholesterol: 119mg | Sodium: 436mg | Potassium: 230mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 435IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
