Salt and Vinegar Chicken Wings
Bold, tangy, and crispy—these salt and vinegar chicken wings are inspired by nostalgic flavors and modern techniques. Whether baked, air-fried, or deep-fried, they pack serious crunch with minimal ingredients.
Equipment
- Wire rack
- Baking tray or air-fryer
- Large mixing bowl
- Tongs
- Meat thermometer
Ingredients
- 1 kg chicken wings (drumettes and flats)
- 2 c. à soupe white distilled vinegar (or apple cider, malt, or white wine vinegar)
- 2 c. à soupe neutral oil (avocado or canola)
- 1 c. à soupe kosher salt or Himalayan pink salt
- 1 c. à café baking powder
- 1 c. à café garlic powder (optional)
- 1 c. à café freshly ground black pepper
- 1 c. à soupe cornstarch (optional for coating)
- vinegar powder (optional for dry rub finish)
Instructions
- Pat the chicken wings dry and place them uncovered on a rack in the refrigerator for 2 to 24 hours to air dry.
- Preheat oven to 220°C (425°F) or set your air-fryer to 200°C (400°F).
- In a bowl, toss wings with vinegar, oil, salt, baking powder, garlic powder, and pepper. Optionally, add cornstarch for crispiness.
- Arrange wings on a wire rack over a baking tray, or in a single layer in the air-fryer basket. Bake or air-fry for 25–30 minutes, flipping halfway.
- Optional: Toss hot wings in a mix of melted butter, vinegar, and chili flakes—or serve dry with a dipping sauce.
- Serve with ranch or blue cheese dip, celery sticks, or slaw. Enjoy warm.
Notes
Try vinegar powder for a dry rub version or adjust vinegar types (malt, apple cider, or white wine) for different flavor profiles. Skip sugar and cornstarch for keto or low-carb diets. For a mess-free option, air-fry instead of deep-frying.