Salt and Vinegar Chicken Wings

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Salty and crispy chicken wings made in the oven are a must for any chicken wing lover. Salt and Vinegar is a win combination that may sound weird, but trust me, it’s A-MA-ZING.

This flavor combination is usually used for chips, but you know what? Chicken wings also shine with it.

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How to get crispy salt and vinegar wings in the oven?

As you may know, if you are a frequent reader of this blog, I prefer my chicken wings oven-baked

They are healthier, and I feel like I have more control of the outcome than when I fry them. It’s not unusual for me to end up with crispy looking wings that are undercooked on the inside when I fry them.

Instead, I have the temperature factor controlled during the whole cooking process when I’m using the oven.

The big problem that most people seem to get when cooking wings in the oven is that in most cases they end up soggy rather than crispy.

The big secret is to dry the meat the best you can. Use a paper towel and dry every chicken wing before coating with flour.

For the coating, I prefer to use a Ziploc bag where I add the flour. In batches, I put each wing in the bag and shake. This gives me an even coating and it ensures that every part of the wings is well coated.

Now, for the baking process, it’s better if you use a rack on top of a baking tray — to collect the grease. Avoiding the chicken to sit in its own grease gives you crispier chicken wings.

I set the oven to 180ºC (350ºF). Bake the wings for 20 minutes and then flip them so both sides can cook evenly. Bake for another 20 minutes.

At this point, the wings are fully cooked but they are not done yet. It’s time for the special salt and vinegar sauce.

How to make the salt and vinegar sauce?

This sauce couldn’t be easier. Honestly, it takes me 20 seconds to do it.

I like to mix two types of vinegar: apple cider vinegar and white vinegar.

Apple cider is softer compared with other types of vinegar. Also, it has a mildly sweet aftertaste that makes it great as a base for these wings.

The white vinegar is exactly the opposite. Incredibly pungent and it surely makes a statement. So, I add just 2 tbsp to white vinegar to make this sauce explosive.

Then, of course, is the salt. Here, it is important to not use regular refined salt. Instead, use coarse sea salt. We want small chunks of salt on the skin of the chicken.

My personal touch to this sauce is a sprinkle of cayenne pepper. It gives a nice mild spicy flavor that makes these salt and vinegar chicken wings something out of this world.

Finally, dip each wing in the salt and vinegar sauce and take them to the oven in “broil mode” for an extra 3-5 minutes. Place them skin up. We want that perfect brown and semi-glossy finish.

Other Chicken Wings Recipes

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Salt and Vinegar Chicken Wings
Prep Time
5 mins
Cook Time
55 mins
Salty and crispy chicken wings made in the oven are a must for any chicken wing lover. Salt and Vinegar is a win combination that may sound weird, but trust me, it’s A-MA-ZING.
Course: Appetizer
Cuisine: American
Keyword: salt and vinegar chicken wings
Servings: 10 wings
  • 8 – 10 chicken wings
  • 1 cup flour
  • 1 tsp baking powder
  • 1 tbsp garlic powder
  • Salt and pepper to taste
For the vinegar and salt sauce:
  • ½ cup apple vinegar
  • 2 tbsp white vinegar
  • 1 tbsp sea salt
  • 1 tsp cayenne powder
  1. Preheat the oven to 180ºC (350ºF)
  2. Pat dry the chicken wings and season them with garlic powder, salt, and pepper.
  3. In a Ziploc bag, add the flour and the baking powder. Put 1 or 2 chicken wings in the bag and shake until they are completely covered in flour. Repeat that process with every chicken wings and place them in a baking tray, skin down.
  4. Take the wings to the oven for 25 minutes. Then flip the wings and bake for another 25 minutes.

  5. In the meantime, mix all the ingredients for the sauce.
  6. With a brush cover each wing with the vinegar and salt sauce. Make sure they are well coated. Take the wings to the oven — skin up — in broil mode for 3-5 minutes to get a glossy and extra crispy skin.
  7. Serve the wings and brush again with the remaining sauce.

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