Chicken wings are a wonderful way to eat chicken with lots of different topping choices, and these salt and vinegar wings are no exception.
The overall value of wings are certainly in the eye of the beholder depending where you live.
However, in the Middle East wings are some of the cheapest part of the chicken.
From barbecue, to blue cheese to salt and vinegar, the possibilities are endless.
And all in all chicken wings are pretty simple to make.
And of course it gives you plenty of room to experiment, which I am a very big advocate for.
Try them as vinegar flavored, will that be malt vinegar, or apple cider vinegar?
Try the different ways and then decide.
Deep frying or baking?
There is nothing like having several options on the table at the same time when it comes to serving wings.
I like nothing more than have the choice of five or six as I sit with friends and family and we watch a movie, or enjoy a glass of wine.
Bake or Grill?
These salt and vinegar wings work well being finished on the grill.
The grill also gives a nice additional flavor of smoke.
There are so many ways to go with these making them a perfect dish when you have lots of people over.
Some people like to make their wings based simply on the taste (the more calories the better!), and some people make them more based on the nutritional information, I try and lean towards having both.
The choice is yours.
Today I will be showing you how to make baked salt and vinegar chicken wings.
How to Make Salt and Vinegar Wings
Place on a baking sheet in a single layer and put into a preheated oven to 400ºF (200ºC).
After 15 minutes remove and brush the wings on both sides with the prepared seasoning of vinegar, garlic, and cayenne pepper.
Repeat brushing every ten minutes after that, cook for a total of 45 minute or until crispy.
Brush the topping on the wings over at least 30 minutes as they cook until they are golden brown and crispy.
Remove the wings and place on a baking rack.
Brush one more time.
Alternatively, once you remove the wings from the oven you can give them a quick deep fry to make them extra crispy, and then brush them with the sauce one more time.
Serve with salt and vinegar chips, salad and dipping sauce.
Tips for Making Salt and Vinegar Wings
I like to be sure that I use nice plump wings if I can and let them reach room temperature before coating them in oil, salt and pepper.
Only then do I bake them.
If you have time, another good tip is to steam your wings the day before and store in the fridge overnight.
Then coat with oil, salt and pepper and bake using the method above.
Make sure to brush the wings several times during the cooking process.
They should turn out to be pretty crispy but you can 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, but you can also use a thick balsamic vinegar for a deep and vibrant flavor.
I normally use garlic powder, but minced fresh garlic is very flavorful too.
For the heat, cayenne works very well but you can substitute other peppers or hot sauces depending on you palate.
As far as dipping sauces go, a good creamy blue cheese sauce can be nice as a balance to the heat of the pepper on the wings.
Or you can go in the opposite direction with a hot dipping sauce setting up a double whammy hot eating experience.
I personally like a sweet chili dipping sauce that fills my mouth with a hot and sweet flavor along with the additional tang from the brushing sauce from the wings.
So many taste buds going at the same time, it’s like a carnival of flavor going on in my mouth.
A wonderful experience to say the least!
But don’t let my few suggestions stop you from trying your own combinations of flavors, and types of dips you come across.
And as always I’d love it if you’d share your favorites with me.
Salt and Vinegar Wings Recipe
- Preheat oven to 400ºF (200ºC).
- Toss chicken wings in olive oil, salt, and pepper, until well coated.
- Place wings on a baking sheet in a single layer. Put the tray in the oven.
- Cook for 15 minutes and brush the wings with the sauce.
- Return to oven and repeat every 10 minutes until cooked and crispy, about 45 minutes in total.