All in all chicken wings are pretty simple to make.
What are Wings?
Wings are the most expensive part of a chicken per pound in the US with the exception of boneless chicken breast.
However, in the Middle East wings are some of the cheapest parts of the chicken.
The overall value of wings are certainly in the eye of the beholder, depending where you live.
Bake or Grill?
Toss the wings on the grill, giving them the bonus of natural smoke flavor.
There are so many ways to go when making these salt and vinegar wings when you have lots of people over.
Some people like to make their wings based simply on the flavor (the more calories the better!).
Others make them based on nutritional information; I try and lean towards having both.
How to Make Salt and Vinegar Wings
Marinate the chicken wings initially in apple cider vinegar.
Then salt liberally in order to give the salt and vinegar base.
Place the wings on a baking sheet in a single layer and Bruch with oil, then place in a preheated oven.
Bake for 25 minutes, remove, turn the wings.
Brush the other side with oil and then return to the oven for another 25 minutes.
Alternatively, once you remove the wings from the oven you can give them a quick deep fry to make them extra crispy.
Place on paper towels to let any excess oil to drip off before serving.
Be sure to brush them with the sauce one more time.
Tips for Making Salt and Vinegar Wings
Try and choose nice plump wings if you can, letting them reach room temperature before coating them in the flour mix.
If you have time, another good tip is to steam your wings the day before and store in the fridge overnight.
Then dredge with the flour mix coating, then bake using the above method.
Brush the wings generously before each baking period to allow for a nice crispy texture after the cooking process.
Deep fry the wings at the end for an extra, extra, crispy skin.
Dipping Sauce for Wings
Apple cider vinegar works really well for this recipe.
However, you can also use a thick balsamic vinegar for a deep and vibrant flavor.
Or you can go in the opposite direction with a hot dipping sauce setting up a double whammy, hot eating experience.
The additional tang from the brushing sauce from the wings combines nicely.
So many taste buds going at the same time, it’s like a carnival of flavor going on in your mouth.
A wonderful experience to say the least!
Don’t let my few suggestions stop you from trying your own combinations of flavors, and don’t forget malt vinegar!
Salt and Vinegar Wings Recipe
- Preheat oven to 425ºF (220ºC).
- Marinate the wings in the vinegar for 15 to 20 minutes.
- Place wings on a baking sheet in a single layer, salt, and set aside.
- Dredge chicken wings in the flour mixture until well coated.
- Place wings on a baking tray and brush one side with oil.
- Place in the oven and bake for 25 minutes.
- Remove from the oven, turn wings over, brush other side with oil.
- Return to the oven for another 25 minutes.
- Remove and serve immediately with your favorite buffalo sauce.