Salt and Vinegar Chicken Wings

You know what I love to crack out on, chips. Specifically Salt and Vinegar or Jalapeno flavored. Talk about addicting! I can’t even buy them or have them in my house because once I have one there is absolutely NO stopping me before the bag is empty. True fact.

With my admiration of Salt and Vinegar flavored things and oven baked wings, I decided to give it a go and combine the two for an epic gameday (or any day) appetizer that will knock your socks off. Just like the bag of chips, be sure you have someone else around to eat these with or you will polish the whole 3 pounds of wings solo. No doubt. They are equally as addicting!

I really love baking wings in the oven. Placing them on a rack in an even layer and so that they are not touching results in a nice crispy wing, without the deep fryer. 

Once they are nice and crisp, I toss them in a delicious apple cider vinegar and seasoning combination and then pop them once more under the broiler. The end result is a tangy, salty, crispy and satisfying wing that you’ll just love. My husband definitely dominated these wings when I made them. Next time I think I’ll have to double the recipe.


Salt and Vinegar Wings
Serves 4
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Total Time
50 min
Total Time
50 min
For the Wings
  1. 3 pounds split chicken wings
  2. 1 teaspoon kosher salt
  3. 1/2 teaspoon black pepper
For the Vinegar Finish
  1. 1/2 cup apple cider vinegar
  2. 1/4 teaspoon cayenne pepper
  3. 1/2 teaspoon garlic powder
  4. 1.5 teaspoons kosher salt
  5. 1 tablespoon finely chopped parsley, for serving (optional)
  1. Preheat oven to 400 degrees F. Line a large baking sheet with foil and top with a wire baking rack.
  2. One a large cutting board or sheet of parchment paper, spread the chicken wings in a single layer, skin side up. Using a paper towel, pat the skin very dry.
  3. Place the wings on the wire rack in a single layer without any of the wings touching one another. This allows them to crisp up more nicely as opposed to steaming when they are too close to one another. Transfer to the oven and bake until wings are golden brown all over and crisp, 35 to 40 minutes.
  4. Meanwhile, in a large mixing bowl (large enough to toss the wings) combine the apple cider vinegar, cayenne, garlic powder, and 1.5 teaspoons kosher salt. Whisk to combine. Set aside and let rest so that the salt can dissolve in the vinegar while the wings cook, whisking occasionally so that the salt doesn't settle on the bottom of the mixing bowl.
  5. Remove the wings from the oven and turn your oven on 'broil'. (If your oven has a high/low broil option, opt for high. If your oven doesn't have a broil option turn up the heat to 500 degrees or as high as it will go). Meanwhile, using a sturdy spatula, transfer the baked wings to the large bowl with the vinegar sauce. Toss constantly to coat evenly, for about 2 minutes.
  6. Using tongs, transfer the tossed wings back onto the wire rack (do not discard remaining salt and vinegar finish) and spread into an even layer once again. Place under the broiler (on the top rack) and cook until crisp again, watching carefully and being careful not to burn, 1 to 3 minutes depending on how hot your broiler gets.
  7. Remove from oven and spread on a platter to serve. Spoon about 3-4 tablespoons of the remaining apple cider vinegar finish left in the bottom of the bowl over the cooked wings. Sprinkle once more with a little salt (kosher or even Maldon if you have it) and garnish with the chopped parsley.
  8. Serve and enjoy! I also recommend serving with fresh cut carrots and celery and ranch (I use Primal Kitchen's) for dipping; however they really are great without dip.
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