Looking for a chicken wing recipe that hits all the right notes? These Salt and Vinegar Wings are crispy, tangy, and totally irresistible—perfect for your next game day or movie night!
I should have just designated this week “chicken wing week” on the blog. I mean, judging by the fact that this is the third chicken wing recipe I’ve posted this week alone, I think I missed an opportunity to make a series out of this. Ah well. If you know anything at all about me by now, it’s probably that I don’t need to have a chicken wing series for you to know how much I love them. Am I right?!
Earlier this week, I shared two of my favourite styles to eat chicken wings altogether. Hot Asian – the perfect balance of saucy, sweet, and spicy and garlic parmesan – a cheesy, buttery classic that never disappoints. Now it’s no secret that I obviously love a good saucy chicken wing but that’s not to say I don’t love the crispy dry style ones just as much. Toss ’em in a little bit of salt and vinegar and now you’re speaking my love language!
Chicken wings are just one of those things that everybody always loves – unless you’re vegan or vegetarian, of course. But even then, there are tasty options like cauliflower wings, a delicious twist on this classic! Whether you’re into classic flavours or craving something a bit different, IMHO, there’s always a wing recipe that fits the bill. And trust me, the crispy, tangy goodness of these salt and vinegar wings is a total game changer!
So, if you’re ready to elevate your snack game or just want to add a new favourite to your wing rotation, give these salt and vinegar wings a try. They’re the perfect mix of bold flavour and crispy texture that will keep everyone (including you!) coming back for more.
INGREDIENTS FOR SALT AND VINEGAR CHICKEN WINGS
These salt and vinegar wings are all about bold flavours and crispy perfection. The sharp vinegar and hearty seasoning come together to make a snack that’s seriously tangy and totally satisfying! Let’s discuss the exact ingredients you’ll need to make them in a little bit more detail down below:
- Chicken Wings: The star of the show, providing a crispy base that soaks up all the tangy goodness of the marinade.
- Olive Oil: Helps to crisp up the wings while adding a subtle, fruity flavour. You can use other oils like avocado oil if you prefer.
- White Vinegar: This is where the intense tanginess comes from. It infuses the wings with a sharp, zesty flavour that really stands out. For a slightly sweeter flavour, try using apple cider vinegar instead.
- Sea Salt: Adds a burst of saltiness that complements the vinegar’s tang. Adjust the amount to your taste for a more or less salty kick.
- Garlic Powder: Provides a savory depth that enhances the overall flavour profile of the wings without the need to use fresh garlic.
- Onion Powder: Adds a slight sweetness and complexity, balancing the vinegar’s sharpness.
- Black Pepper: Gives a hint of heat and additional seasoning.
- Paprika (optional): Adds a touch of colour and a mild smokiness if desired.
HOW TO MAKE SALT AND VINEGAR WINGS (KEY TIPS)
You can find full instructions for how to make this recipe for salt and vinegar chicken wings in the recipe card down below, but here are a few quick tips to keep in mind:
- Make sure to pat the chicken wings dry thoroughly with paper towels before marinating. This helps them get extra crispy in the oven or air fryer.
- Marinate longer for more flavour. For a more intense tangy flavour, let the wings marinate in the refrigerator for at least 1 hour, or up to 4 hours. This gives the vinegar time to really soak into the wings. EXTRA TIP: Stir the wings a few times during the marinating process to ensure all of the flavours are evenly distributed.
- Make sure your oven or air fryer is fully preheated before adding the wings. This helps them cook evenly and get that crispy texture.
- Use a wire rack if you have one. When baking, place the wings on a wire rack set over a foil or parchment paper lined baking sheet. This allows air to circulate around the wings, making them crispy all over. Plus, it eliminates the need to flip the wings halfway through baking!
- Don’t overcrowd the pan. Whether you’re baking or air frying, make sure the wings are in a single layer with space between them. Overcrowding can lead to uneven cooking and soggy spots.
- For that extra punch of flavour, toss the wings with a splash of vinegar and a sprinkle of sea salt immediately after cooking.
- Serve immediately. For the best texture and flavour, serve the wings right after cooking. They’re at their crispiest and most flavourful when hot.
FREQUENTLY ASKED QUESTIONS
Vinegar and salt make a dynamic duo because they enhance each other’s flavours in a way that’s both savory and tangy. Salt amplifies the natural flavours of food, creating a depth of taste that can make simple ingredients pop. When paired with vinegar, which brings a sharp, acidic bite, the combination balances out the richness and adds a refreshing zing.
The acidity of vinegar cuts through the saltiness, preventing it from becoming overwhelming and instead creating a well-rounded, mouthwatering flavour profile. This interplay makes dishes like salt and vinegar wings irresistibly satisfying, as the vinegar brightens up the saltiness, making each bite more vibrant and flavourful.
If you’re short on time, you can skip the marinating step, but you’ll miss out on some of that deep, tangy flavour. If you’re in a rush, simply toss the wings with the salt, vinegar, and seasonings just before cooking. While marinating helps the vinegar and seasoning penetrate the meat for a more intense flavour, even a quick toss will still give you a tasty result.
Storing leftover cooked chicken wings is pretty straightforward. First, let them cool to room temperature before packing them up to avoid condensation, which can make them soggy. Place the wings in an airtight container or wrap them tightly in plastic wrap or aluminum foil. For the best freshness, store them in the fridge, where they’ll stay good for up to 3-4 days.
If you want to keep them for longer, you can freeze them for up to 3 months—just be sure to use a freezer-safe container or bag. When you’re ready to eat them again, you can reheat them in the oven or air fryer to get that crispy texture back.
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LOVE THIS RECIPE? PIN IT FOR LATER!
SALT AND VINEGAR WINGS
Ingredients
- 2 pounds Chicken Wings
- 1/4 cup Olive Oil
- 1/3 cup White Vinegar (or apple cider vinegar for a slight sweetness)
- 2 tbsp Sea Salt (adjust to taste)
- 1 tbsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp Black Pepper
- 1/2 tsp Paprika (optional for a bit of color)
Instructions
- Pat the chicken wings dry with paper towels.
- In a large bowl, whisk together the olive oil, vinegar, sea salt, garlic powder, onion powder, black pepper, and paprika (if using).
- Add the chicken wings to the bowl and toss to coat thoroughly. For an extra punch, cover them with plastic wrap and let them marinate in the refrigerator for at least 1 hour, or up to 4 hours.
- Preheat your oven to 400°F (220°C). Line a baking sheet with foil and place a wire rack on top. Arrange the wings on the rack, ensuring they’re not touching.
- Bake for 40-50 minutes or until the wings are golden brown and crispy.
- After cooking, toss the wings in a bit more vinegar and a sprinkle of additional sea salt for that extra punch.
Video
Notes
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