If you love salt and vinegar chips, get ready—because these Salt and Vinegar Chicken Wings taste like the tangy flavor you crave, but even better. They’re oven-baked, buttery, and seriously addictive.

Salt and Vinegar Chicken Wings, cucumbers and carrot sticks on a white platter with garlic aioli in bottom left and beer in bottles in upper right.

I daresay you just found your new favorite chicken wing recipe. These Salt and Vinegar Chicken Wings are bold, tangy, and surprisingly fresh, with that classic salt-and-vinegar bite everyone loves. My goal was simple: big flavor using basic ingredients, without an overwhelming process. These wings are perfect for a party, an easy weeknight dinner, or anytime you’re craving something crispy and addictive.

When I started testing, I noticed many recipes required an overnight brine or relied on packaged seasoning mixes. I wanted to skip both. No planning ahead, and no store-bought shortcuts you may not have on hand. After watching All Wings Everything’s YouTube method, I tested and tweaked the vinegar coating to give me even more flavor. The result is a crispy baked wing with a buttery salt-and-vinegar finish that tastes like it came straight from a restaurant.

Why You’ll Love This Salt and Vinegar Chicken Wings Recipe

Bold salt-and-vinegar flavor
The vinegar reduction gives you that bold tangy bite without tasting harsh or watery.
Crispy oven-baked wings—no fryer needed
Baking powder helps dry out the skin so the wings crisp up beautifully in the oven.
Fast and easy, but tastes restaurant-level
The sauce comes together while the wings bake, so it feels effortless but delivers serious flavor.
Perfect balance of tangy + buttery
Butter melts into the vinegar coating, giving the wings richness so the vinegar doesn’t overpower.
Great for game day, parties, or wing night
These are the kind of wings people keep reaching for… and suddenly the platter is empty.
Customizable salt level
You can sprinkle coarse salt at the end to make them taste just like classic salt & vinegar chips.

Looking for more easy summer recipes? Browse all my favorites here → Easy Summer Recipes. And for even more amazing appetizers, check out my best appetizers for feeding a crowd.

Closeup of salt and vinegar chicken wings on a platter. Instead of soaking the wings in vinegar, the sauce reduces first, so the flavor is bold but not overpowering.

Ingredients for salt and vinegar chicken wings, beginning at top left and going down the picture- Trimmed chicken wings, baking powder, salt and pepper, apple cider vinegar, white vinegar, butter, salt, pepper, garlic powder, sugar. This recipe uses pantry-friendly ingredients and a simple oven method to get crispy wings without deep frying. While the wings bake, you’ll simmer a quick vinegar mixture to concentrate the flavor, then finish everything with butter for the perfect coating. Let’s take a look at what you’ll need.

Ingredients You’ll Need

For baking the wings:

Chicken wings
Olive oil
Sea salt
Black pepper
Baking powder

For the salt and vinegar coating:

White vinegar (or white wine vinegar)
Apple cider vinegar
Sea salt
Sugar
Garlic powder
Black pepper
Butter

Coarse salt (for finishing)

How to Make Salt and Vinegar Chicken Wings

These crispy Salt and Vinegar Chicken Wings come together in two easy steps: bake the wings until golden and crisp, then toss them in a buttery vinegar coating that delivers bold, tangy flavor in every bite. Instead of soaking the wings in vinegar, the sauce reduces first, so the flavor is bold but not overpowering. Follow the step-by-step photos below to see exactly how it’s done.

Wings dusted in salt, pepper, baking powder, and olive oil. Pat the trimmed chicken wings to remove as much moisture as possible. Place in a large bowl and drizzle with olive oil, then dust with sea salt, black pepper and baking powder.

WIngs on a baking rack. Place wings on the rack in a single layer. Bake 20 minutes, flip, then bake 20–25 minutes more until crispy. Broil the last 3–5 minutes if desired.

Vinegars, salt, sugar, pepper, garlic powder in a sauce pot. While the wings are baking, in a large sauce pan or soup pot add the white and cider vinegars, sea salt, sugar, garlic powder, and black pepper.

Vinegars, salt, sugar, pepper, garlic powder in a sauce pot after being cooked and reduced. Heat over medium low to combine and let barely simmer until reduced by about a third. Remove from heat.

Vinegars, salt, sugar, pepper, garlic powder reduction with butter added. Once the wings are finished baking, add the butter to the sauce pan and add over low heat until melted.

Closeup of salt and vinegar chicken wings.

Add the baked wings to the pot and toss until completely coated with the coating. Remove to serving platter, and sprinkle with coarse salt before serving.

The Secret to Crispy Salt and Vinegar Chicken Wings

The best way to get crispy wings in the oven is all about removing moisture. That’s why this recipe uses a wire rack for airflow and starts with thoroughly dried wings before baking. A simple pantry ingredient also makes a big difference—and it’s the same trick many restaurants use for extra-crispy skin.

Why Baking Powder Makes Wings Extra Crispy

If you’ve never baked wings with baking powder before, this trick is a game changer. Baking powder helps draw moisture out of the chicken skin and encourages browning in the oven. That means you get crispier, crackly skin without deep frying.

The key is using baking powder (not baking soda). Baking soda can make wings taste bitter, while baking powder gives the crispy effect without changing the flavor.

Extra Crispy Option: Air-Dry the Wings Overnight

For even crispier wings, you can place the seasoned wings on a rack and refrigerate them uncovered overnight. This dries out the skin even more, which leads to better browning and crispiness when baked.

Want the crispiest wings possible?
Use both methods: refrigerate the wings uncovered overnight and toss them with baking powder before baking. The result is ultra-crispy skin with juicy meat inside.

Closeup of salt and vinegar chicken wings, one without the skin to show how juicy the meat is. Cucumbers and carrots at bottom of picture.

The meat is incredibly tender and juicy, no brining or marinade required.

Salt and vinegar wings with carrot sticks on a white plate

Serving Suggestions

These Salt and Vinegar Chicken Wings are bold and tangy on their own, but they’re even better with a few simple sides to balance the vinegar bite.

Serve with a creamy dip like garlic aioli, ranch dressing, or blue cheese.
Add crunchy veggies like celery sticks, carrot sticks, or cucumber slices for a classic wing platter.
Pair with fries (regular or sweet potato) for a salty, satisfying combo.
Make it a meal with a simple green salad or coleslaw to keep things fresh.
Add lemon wedges on the side if you want an extra fresh pop.

Tip: Finish with a sprinkle of coarse salt right before serving for that true salt-and-vinegar chip flavor.

Garlic aioli in small bowl with wings and carrots to right.

For the perfect condiment, I paired them with my Easy Garlic Aioli recipe. This combination takes the tangy wings and marries them with creamy, garlic-y goodness from the aioli.

These Salt and Vinegar Chicken Wings are the kind of recipe that disappears fast—crispy, tangy, buttery, and packed with bold flavor in every bite. Whether you’re serving them as an appetizer or making them the main event, don’t be surprised if everyone reaches for seconds. If you want even more delicious chicken wing recipes, try my Instant Pot Chicken Wings, my Slow Cooker BBQ Wings, or my Baked Thai Chicken Wings with two dipping sauces. And if you make these, leave a comment and rating below—I’d love to hear what you think!

Print Recipe

5 from 4 votes

Salt and Vinegar Chicken Wings

These Salt and Vinegar Chicken Wings are crispy, tangy, and packed with bold flavor—just like your favorite salt and vinegar chips, but even better. The wings bake up golden and crunchy in the oven, then get tossed in a buttery vinegar coating that clings to every bite. No brining and no frying required, just simple ingredients and an easy method that delivers big results.

Course Appetizer, Main Course

Prep Time 10

Cook Time 45

Total Time 11

Ingredients

Ingredients for baking the wings

2 pounds chicken wings separated and trimmed
1 Tbsp olive oil
¾ tsp sea salt
1½ tsp black pepper
1 Tbsp baking powder

Salt and Vinegar coating ingredients

¼ cup white distilled vinegar or white wine vinegar
¼ cup apple cider vinegar
¾ tsp sea salt
½ tsp sugar
¾ tsp garlic powder
½ tsp black pepper
3 Tbsp butter cold, cut into cubes
1 Tbsp coarse salt more or less to liking

Instructions

Prep the wings

Preheat oven to 425℉. Line a baking sheet with aluminum foil and place a cooling rack on top and spray with cooking oil spray.
Pat the trimmed chicken wings dry with a paper towel. Place in a large bowl and drizzle with olive oil. In a small bowl, mix the salt, black pepper, and baking powder. Sprinkle salt mixture over the wings and toss to coat.
2 pounds chicken wings, 1 Tbsp olive oil, ¾ tsp sea salt, 1½ tsp black pepper, 1 Tbsp baking powder
Line up the seasoned wings on the baking sheet rack. Bake for 20 minutes, then turn and bake another 20-25 minutes.

Make the salt and vinegar coating

While the wings are baking, in a large sauce pan or soup pot add the vinegars, sea salt, sugar, garlic powder, and black pepper. Heat over medium low to combine and let barely simmer until reduced by about a third. Remove from heat.
¼ cup white distilled vinegar, ¼ cup apple cider vinegar, ¾ tsp sea salt, ½ tsp sugar, ¾ tsp garlic powder, ½ tsp black pepper
Once the wings are finished baking, add the butter to the sauce pan and warm over low heat until melted. Add the baked wings to the pot and toss until coated. Remove to serving platter, and sprinkle with coarse salt before serving.
1 Tbsp coarse salt, 3 Tbsp butter

Equipment

Baking sheet

wire rack

Large bowl

Large sauce pot

Notes

Pat the wings very dry before seasoning. This helps the skin crisp instead of steaming in the oven.
Baking the wings on a wire rack makes a big difference. It allows hot air to circulate underneath for even browning.
Baking powder helps crisp the skin. It draws out moisture and improves browning (use baking powder, not baking soda).
For extra crispy wings, place wings on a rack and refrigerate uncovered overnight, then bake as directed.
Crispiest option: Air-dry overnight and use baking powder before baking.
If you want your wings super crispy, broil during the last 5 minutes of cooking. Watch closely so the skin doesn’t burn.
Regular apple cider vinegar works in this recipe, but raw unfiltered apple cider vinegar has a better flavor if you have it available.
Don’t skip the butter in the coating. It balances the vinegar’s sharp bite and helps the sauce cling to the wings.
Toss the wings in the coating while they’re still hot so they soak up the most flavor.
Finish with a sprinkle of coarse salt right before serving for that classic salt-and-vinegar chip taste.

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