Salt And Vinegar Wings

Prep Time
Cook Time
1d 40m
Ready In

Recipe: #38544

April 25, 2022

"Overnight marinade"

Original is 6 servings


  • Serving Size: 1 (197.7 g)
  • Calories 164.6
  • Total Fat - 4.4 g
  • Saturated Fat - 1 g
  • Cholesterol - 363.7 mg
  • Sodium - 2803 mg
  • Total Carbohydrate - 1.4 g
  • Dietary Fiber - 0 g
  • Sugars - 0.8 g
  • Protein - 26.8 g
  • Calcium - 162.3 mg
  • Iron - 4 mg
  • Vitamin C - 5.7 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Combine all the marinade ingredients in a jar with a tight fitting lid.

Step 2

Vigorously shake to thoroughly combine all the ingredients, making sure the salt and sugar are dissolved.

Step 3

Marinate Chicken Wings:

Step 4

Place the chicken wings in a large zip-closure bag. Pour HALF the salt and vinegar sauce over the wings.

Step 5

Seal the bag and shake to coat the wings.

Step 6

Transfer to the refrigerator and allow to marinate overnight

Step 7

Next day

Step 8

Arrange one oven rack in the lower third position and one in the top third position in the oven. Preheat oven to 250 degrees F.

Step 9

Line a large rimmed baking sheet with aluminum foil for easy clean up.

Step 10

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.

Step 11

Dry wings and toss with baking powder:

Step 12

Remove chicken wings from the marinade, gently shaking excess marinade off the wings.

Step 13

Discard marinade.

Step 14

Transfer wings to a clean work surface lined with paper towels.

Step 15

Pat the wings thoroughly dry.

Step 16

Transfer the dried wings to a large zip-closure bag. Add the baking powder and salt to the bag.

Step 17

Seal and shake the bag vigorously to evenly coat the wings.

Step 18

Transfer the wings SKIN SIDE UP to the wire rack baking sheet in a single layer.

Step 19

The chicken wings on the LOWER shelf in the oven for 30 minutes.

Step 20

Cook Chicken Wings at High heat:

Step 21

Move the wings to the UPPER shelf and increase the oven temperature to 425 F.

Step 22

Bake for an additional 20 minutes.

Step 23

Remove the wings from the oven and flip them over.

Step 24

Return to the oven and continue to bake for 20 minutes, or until the wings are golden brown, the skin is crispy and the chicken is cooked through.

Step 25

Toss wings and serve:

Step 26

Remove wings from the oven and transfer to a large mixing bowl.

Step 27

Pour the remaining salt and vinegar sauce over the wings.

Step 28

Toss well to coat.


No special items needed.

1 Reviews


These are Wow Good! What you would expect of Salt and Vinegar flavor, these have them ten-fold. Followed as directed, but doubled the dry ranch mix and because I didn’t have enough of the white vinegar, compensated with cider vinegar reach the amount listed. They came out so crispy. Tossed them with about 2 tablespoons of the vinegar sauce and it was perfect. In my humble opinion, I think it would definitely work if you’d want to serve with the sauce on the side if you want to retain the full crisp, but it is absolutely delicious either way. Best of Stuff for sure. Thank you, Dee, for sharing this amazing keeper.


review by:
(28 Feb 2024)

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