- 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.
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.
Equipment
- Baking sheet
- wire rack
- Large bowl
- Large sauce pot
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