Salt And Vinegar Wings
April 25, 2022
Categories: Chicken, Appetizers, New England Wings, more
- 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
Combine all the marinade ingredients in a jar with a tight fitting lid.
Vigorously shake to thoroughly combine all the ingredients, making sure the salt and sugar are dissolved.
Marinate Chicken Wings:
Place the chicken wings in a large zip-closure bag. Pour HALF the salt and vinegar sauce over the wings.
Seal the bag and shake to coat the wings.
Transfer to the refrigerator and allow to marinate overnight
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.
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.
Dry wings and toss with baking powder:
Remove chicken wings from the marinade, gently shaking excess marinade off the wings.
Transfer wings to a clean work surface lined with paper towels.
Pat the wings thoroughly dry.
Transfer the dried wings to a large zip-closure bag. Add the baking powder and salt to the bag.
Seal and shake the bag vigorously to evenly coat the wings.
Transfer the wings SKIN SIDE UP to the wire rack baking sheet in a single layer.
The chicken wings on the LOWER shelf in the oven for 30 minutes.
Cook Chicken Wings at High heat:
Move the wings to the UPPER shelf and increase the oven temperature to 425 F.
Bake for an additional 20 minutes.
Remove the wings from the oven and flip them over.
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.
Toss wings and serve:
Remove wings from the oven and transfer to a large mixing bowl.
Pour the remaining salt and vinegar sauce over the wings.
Toss well to coat.
No special items needed.