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Experience the ultimate in crispy indulgence with my Salt and Vinegar Chicken Wings. This wing recipe combines the classic taste of salt vinegar chips with a simple oven-baking method to create perfectly golden, ideally crunchy, and boldly flavorful wings that are impossible to resist! This easy to follow, step by step recipe will ensure you serve up a plate of mouthwatering, perfectly flavorful chicken wings every time.
“Guess who’s leaving another review for this recipe because she can’t help herself! It’s almost Super Bowl time, everyone. MAKE THESE WINGS FOR SUPER BOWL. You’re welcome. Favorite recipe in the world!’
– SUE
Update: This recipe was originally published in January 2015. Over the years I have made small tweaks to this chicken wing recipe so it’s truly *chef’s kiss* perfect! Plus, there’s now a step by step video showing you exactly how easy these potato chip flavored wings are to make at home.
Hi, friends! What are you’re thoughts on salt and vinegar potato chips? Growing up I had a serious love for those perfectly tangy, salty chips.
During my last trip to the grocery store I had a most glorious request that involved the beloved chips from my youth. While I was there, one of their managers asked if I knew how to make salt n’ vinegar chicken wings. She said some of the other employees and herself were absolutely obsessed with the ones in their deli department where they were made fresh daily.
Right then and there I knew I just had to try and recreate those crave-worthy wings at home. And I did just that! So, Amber, this recipe goes out to you.
Table of Contents
- About these salt and vinegar wings
- What is salt and vinegar seasoning?
- Ingredients for salt and vinegar chicken wings
- How to make this recipe for salt and vinegar wings
- Expert tips for the most success!
- FAQs: frequently asked questions
- Do I have to marinate chicken wings?
- How much vinegar should I use?
- What’s the best way to get a crispy texture?
- Should I bake or fry the wings?
- How can I achieve restaurant-quality wings at home?
- When should I add the salt and vinegar seasoning?
- What dipping sauce for vinegar wings?
- Is this chicken wing recipe Keto-friendly?
- Gluten-free?
- Serving salt and vinegar hot wings
- storing leftovers
- More recipes for chicken wings!
- Salt and Vinegar Wings
About these salt and vinegar wings
Chicken wings with roasted, tender, incredibly juicy meat, impossibly crispy skin, and all the robust flavor.
This salt and vinegar wings recipe has the perfect combination of salty and tangy flavor found in the chips! These wings have a nice flavorful, bold bite and tang from the duo of vinegars and are balanced out by the fleeting salty flavor. With an extremely subtle hint of sweetness and zip from the touch of sugar and dry ranch mix, these wings are highly addictive!
Perfectly crispy, juicy and bold in flavor, if you like salt and vinegar chips, I can absolutely guarantee you will fall head over heels in love with these wings!
And, since these wings are oven baked and not deep fried, you can indulge without all the guilt! Hello winning at life!
Why you’ll love this recipe
- Original and Unique Recipe: I created this recipe for salt and vinegar wings back at the end of 2014 and published in it 2015. It’s an original take that offers a distinctive flavor combination, setting it apart from countless variations that have come into existence online since. It provides an authentic and unique twist that you won’t find elsewhere, ensuring your wings are a standout choice.
- Unmatched Flavor Profile: This vinegar salt wings recipe delivers a perfect balance of tangy and salty flavors, enticing your taste buds with every bite. The unique seasoning blend ensures these hot wings will stand out from the crowd with a distinct, mouthwateringly perfect taste.
- Crispy Perfection: This recipe guarantees a crispy, beautifully golden exterior that contrasts beautifully with a tender, juicy chicken interior. The marinating, seasoning and oven-cooking method ensures each wing reaches that perfect crunch without the need for frying.
- Simplicity and Ease: I designed this salt vinegar wings recipe with home cooks of all skill levels in mind. The recipe features straightforward ingredients, a simple preparation process, and a hassle-free cooking method to create impressively delicious hot wings – without spending hours in the kitchen. Hooray!
Ingredients for salt and vinegar chicken wings
- Chicken Wings: You can’t make wings without the chicken wings! You’ll need to separate them into drumettes and flats to ensure even cooking.
- Baking Powder: Ensure your baking powder is fresh and not expired as it’s crucial for achieving a crispy texture on the wings.
- Kosher Salt: To enhance all the other flavors.
- Distilled White Vinegar: Vinegar adds a sharp, tangy flavor essential for that classic salt and vinegar flavor.
- Malt Vinegar: Malt vinegar lends a rich, distinctive flavor that contributes to the classic tangy flavor found in the potato chips. Swap: You can use apple cider if needed.
- Dry Ranch Mix: Dry ranch spices is the secret ingredient that provides a savory, herby flavor that mimics the spice found in the chips. I recommend making your own or using a high-quality brand to ensure the best flavor.
- Granulated Sugar: You just need a pinch (1 teaspoon) of white sugar to balance the acidity of the vinegars.
- Garlic Powder: Garlic powder lends a subtle garlic flavor that enhances the seasonings of these wings. Use a good brand to avoid any clumping.
Variations
- Spicy Vinegar Salt Wings: Craving hot hot wing? I got you! Simply add 1 teaspoon (more or less to taste) of cayenne pepper or a few dashes of your favorite hot sauce to the vinegar and salt marinade before marinating the chicken wings.
- Lemon Herb Salt Vinegar Wings: Prefer the tang of fresh lemon to vinegars? Swap the malt vinegar for fresh lemon juice and add up to 1 tablespoon of your favorite dry herbs (think: thyme, parsley, basil, etc.) to the salt and vinegar wing seasoning mix.
- Cajun Salt and Vinegar Chicken Wings: If you love the flavor of the big easy, this one’s for you. Simply add 1 to 2 tablespoons of cajun flavored seasoning to the salt and vinegar marinade. Marinate the wings and bake according to the recipe.
- Garlic Parmesan Vinegar Wings: Add 1/4 cup of freshly grated parmesan cheese and 1 or more teaspoons garlic powder to the salt and vinegar sauce. Toss the cooked wings with the parmesan sauce and enjoy.
- Air Fryer Salt and Vinegar Wings: Preheat your air-fryer to 375-degrees Fahrenheit for 10 minutes. Grease the basket and arrange the chicken wings in an even layer, leaving space in between each wing for air to circulate. Air fry the wings for 10 minutes total, flipping the wings over half way through frying. Then follow the recipe as directed.
- Deep Fryer Vinegar Chicken Wings: Heat peanut oil to between 350-375-degrees Fahrenheit. Add the wings to the hot oil in batches and deep-fry until they’re golden brown all over and an instant read thermometer reads 165-degrees when inserted into the chicken wing – away from the bone. Then, follow the recipe card as directed.
Expert tips for the most success!
- Use Quality Ingredients. Select good-quality chicken wings and brands of vinegars. As well, make the ranch spice yourself or use a reputable brand.
- Marinate for at Least 3 Hours. If you’re looking for that classic salt and vinegar flavor, you’ll need to marinate the wings in the salt vinegar sauce for at least 3 hours, preferably overnight.
- Dry the Wings Thoroughly. Be sure to pat the wings dry with paper towels before seasoning to ensure the wings become crispy during baking.
- You Need Baking Powder. You MUST coat the wings with baking powder – not baking soda – before baking. Baking powder raises the PH levels in the skin, which breaks down the proteins and promotes that golden brown crispness.
- Use an Oven Rack. Arrange the seasoned chicken wings onto a wire rack set over a baking sheet. The rack allows air to circulate around the wings, promoting crispiness on all sides.
- Don’t Overcrowd the Pan. Arrange the raw wings in a single layer on the wire rack, leaving space in between each chicken wing. Over-crowding will cause your wings to steam instead of bake.
- Bake the Wings on Low Heat, then High Heat. Baking the wings at a lower temperature first allows the fat to render and the meat to cook gently. Raising the temperature towards the end of baking renders any remaining fat and gives the skin that enviable, crispy texture. This two-step baking process ensures you get both tender meat AND crispy skin!
- Toss in Additional Seasonings After Baking. After baking, toss the wings with the reserved salt vinegar sauce, flaky sea salt, and any extra seasonings to enhance the flavors.
- Rest Chicken Wings. Just like everything you cook, you need to let the wings rest for a few minutes after baking. Resting allows the juices to redistribute.
Step-by-step photos: making this recipe at home
FAQs: frequently asked questions
Do I have to marinate chicken wings?
If you want a truly salt and vinegar flavored wing, I highly suggest you marinate the wings first. The salt and vinegar sauce doubles as a marinade, so there are no extra ingredients needed to marinate the wings!
After marinating the wings make sure you discard the marinade! Since you will not be actually cooking the marinade, it is unsafe to eat since it has been in contact with raw chicken.
If you want a more subtle, very mildly flavored salt and vinegar chicken, you can cut disregard the step for marinating the wings and start with step 3 of the recipe.
How much vinegar should I use?
For a 2-pound batch of salt vinegar wings, you’ll need a little more than 1 cup of vinegar. A combination of white vinegar and malt vinegar will lend the most authentic flavor. But you can use apple cider vinegar for a different, unique flavor.
What’s the best way to get a crispy texture?
These baked salt & vinegar chicken wings have an extremely crisp, golden exterior with incredibly tender and juicy meat. They taste like they were deep fried without all the hot oil and messy grease!
There are a few tricks you must follow in order to achieve truly crispy chicken wings made in the oven:
For crispy wings, be sure to pat them thoroughly dry to remove the excess moisture before seasoning and cooking. Also, you need to use baking powder when seasoning the chicken wings. Baking powder helps draw moisture out of the chicken skin, aiding in evaporation and promoting crisping. The third trick is a two-bake method. First, bake the wings at a low temperature to dry out the skin and melt the fat. Then, switch the oven to a higher heat to crisp the skin.
Should I bake or fry the wings?
I personally think both methods work great. Baking is healthier and easier for large batches of vinegar and salt wings. However, frying will obviously provide a crispier texture. It honestly just depends what you’re looking for and how much of a mess you want to make.
How can I achieve restaurant-quality wings at home?
The first key is to marinate the chicken wings in the salt and vinegar mixture overnight. The second key is a two-step cooking process. First, bake the wings at a lower temperature until they’re cooked through, then raise the temperature and bake the vinegar salt wings until they’re extra crispy.
When should I add the salt and vinegar seasoning?
For the most intense salt and vinegar flavor, be sure to marinate the chicken wings in the sauce. Then, toss the wings in the seasoning immediately after cooking while they’re still hot. This allows the wings to absorb the flavors better.
What dipping sauce for vinegar wings?
If you are like me, and absolutely must have some sort of sauce for dipping, I have a couple suggestions to go along with this salt and vinegar wings recipe:
- I tried these baked salt & vinegar chicken wings with some chipotle ranch and they were good.
- Then, I dipped some in a plain Sriracha and gobbled them up.
- And next, I whipped up a quick Sriracha mayo and was in food heaven. But, I’m biased because I can eat Sriracha off my fingertips and be happy.
- However, my favorite was simply to make a little extra salt and vinegar sauce. Using the sauce as a dip results in the ultimate explosion of salt and vinegar taste.
But obviously you can use your favorite variety of dressing as a dip!
Is this chicken wing recipe Keto-friendly?
This chicken wing recipe is keto-friendly and low in carbs.
Gluten-free?
This vinegar salt wings recipe as written is not gluten-free. To make gluten-free salt and vinegar chicken wings, replace the malt vinegar with apple cider vinegar.
So, what are you waiting for? Get into the kitchen (or into your car, if you have to go to the grocery store first) and make these Baked Salt & Vinegar Wings!
Until next time, friends, cheers!
Cheyanne
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More recipes for chicken wings!
- Baked Crispy Cajun Chicken Wings
- Chinese Chicken Wings (Crockpot Wings)
Salt and Vinegar Wings
Equipment
- 1 Airtight Jar or Container – for making the salt and vinegar marinade/sauce
- 2 Large Zip-Closure Bag OR Large Bowl – for marinating the chicken wings and toss with baking powder
- 1 Large Rimmed Baking Sheet – with wire rack – for baking the wings
Ingredients
Chicken Wings
- 2 pounds Chicken Wings – separated into drumettes and flats (SEE NOTES)
- 2 ½ tsp Baking Powder – DO NOT use baking soda!
- 1/2 tsp Kosher Salt
Salt and Vinegar Marinade and Sauce
- 1/2 Cup White Distilled Vinegar
- 6 TBS Malt Vinegar – or Apple Cider Vinegar
- 2 TBS Flaky Sea Salt (Maldon) – plus more for garnishing
- 2 1/4 tsp Dry Ranch Mix
- 1 tsp Granulated Sugar
- ¼ tsp Garlic Powder
- Optional Garnishes: Sliced Chives or Scallions and Flaky Sea Salt
Instructions
- Make the Salt and Vinegar Sauce: To a small jar, bowl or container with a tight fitting lid, add both vinegars, flakey sea salt, ranch mix, sugar, and garlic powder. Use a whisk to stir or seal the jar and vigorously shake to thoroughly combine all the ingredients – making sure both salt and sugar are completely dissolved.
- Marinate Chicken Wings: Add the chicken wings to a large zip-closure bag or bowl. Pour HALF of the salt and vinegar sauce over the wings. Seal the bag and shake to coat the wings or toss the wings to coat.Transfer the chicken wings to the refrigerator and allow to marinate for at least 3 hours, or preferably up to overnight.
- Preheat Oven and Prepare Baking Pan: When ready to cook, arrange one oven rack to the lower third position and one to the top third position in the oven. Then, preheat the oven to 250 degrees F. Line a large rimmed baking sheet with aluminum foil for easy clean up. Place a wire rack insert on top of the baking sheet. Spray the rack with non-stick cooking spray to prevent the wings from sticking.
- Dry Wings and Toss with Baking Powder: Remove the chicken wings from the marinade, gently shaking the excess marinade off the wings and discarding the marinade. Transfer the wings to a clean work surface lined with paper towels and pat the wings completely dry. Transfer the dried wings to a large zip-closure bag or bowl. Add the baking powder and kosher salt to the chicken wings. Seal the bag and shake vigorously to evenly coat the wings. Alternatively, if you used a bowl, vigorously toss the wings to evenly coat them in the baking powder. Once all the wings are coated, transfer them SKIN SIDE UP to the wire rack set int baking sheet, arranging the wings in a single, evenly spaced layer. (Tip: Don't over-pack the wings onto the rack or they'll steam instead of bake.)
- Bake Chicken Wings at 250° Fahrenheit on Bottom Shelf: Place the chicken wings into the oven on the BOTTOM shelf and bake for 30 minutes.
- Cook Chicken Wings at 425° Fahrenheit: Move the baking pan of chicken wings to the UPPER shelf and then increase the oven temperature to 425 F. Bake the wings for 20 minutes. Remove the wings from the oven and flip them over. Then, return the wings to the oven and continue to bake for an additional 20 minutes, or until the wings are golden brown, the skin is crispy, and the chicken is cooked through to an internal temperature of 165° Fahrenheit.
- Toss Wings in Remaining Sauce: Remove the vinegar salt wings from the oven and transfer them to a large mixing bowl. Pour the remaining salt and vinegar sauce all over the wings and toss well to fully coat them in the sauce.
- Serve salt and vinegar wings immediately with your favorite dipping sauce or hot sauce, celery sticks, and carrot sticks or french fries. Enjoy!
Video
Notes
- To separate chicken wings into drumettes and flats: Remove wing tips from chicken wings with a sharp chef’s knife, or kitchen shears, at the joint. (save tips for making stock or discard) Separate chicken drumettes from flats by cutting through the joint between the two. The joint is easy to find, bend the flat from the wing backwards, exposing joint.
- The recipe for the cooking method of these wings adapted from Cook’s Illustrated and Recipetineats.com
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Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
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Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can!
Nutrition
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Carolyn thompson
Can you use chicken legs and thighs for salt and vinegar, instead of wings?
Cheyanne Holzworth
Hi Carolyn,
Great question! Yes – you can use the salt and vinegar marinade / sauce for any type of chicken meat (breasts, thighs, legs, whatever your heart desires). However, please note the cooking method is for chicken wings.
Cheers and warmest wishes for a wonderful day,
Cheyanne
CHino
My oven took like 5Min to rise to 425 after the initial 250 for 30Min bake. Do I count the rising time in the 20Min or do I wait till it hits 425 then start the timer. Or should I have taken it completely out of the oven let it get to 425 then put it back in?
Cheyanne Holzworth
Hi Chino,
Don’t worry about how long your oven takes to hit temperature. Move the chicken wings, set the oven temperature, and then set the timer. I hope I’ve answered your question. 🙂
Cheers and warm wishes for some wonderful chicken wings,
Cheyanne
Kate
Have you tried cooking these in an air fryer? If yes, what temp and how long?
Cheyanne
Hi Kate,
Great question! Unfortunately, I don’t own an air-fryer so I haven’t tried making these salt and vinegar wings using that method. However, if you try it, I’d love to hear how it turns out! Cheers and warm wishes for a wonderful weekend. 🙂
Best,
Cheyanne
Sue
Guess who’s leaving another review for this recipe because she can’t help herself! It’s almost Super Bowl time, everyone. MAKE THESE WINGS FOR SUPER BOWL. You’re welcome. Favorite recipe in the world!
Cheyanne
I am SO THRILLED you love this recipe so much, Sue! Thank you for your most recent comment – you made my day!! Cheers to you and yours!
Shelly
I only have one wire rack is there another way to cook a large batch without the wire rack to lift them off the cookie sheet? Will they be soggy if I do not use the wire rack and just bake directly on the foil?
Cheyanne
Hi Shelly,
Great question. Unfortunately, you need to use a wire rack for this chicken wing recipe. You are absolutely correct – if you bake the wings directly on the pan (without the rack) they won’t get beautifully crispy. Please let me know if you have any other questions as I’m always happy to help in any way I can. Cheers and warm wishes for a wonderful day. 🙂
Karina
Hi hopefully I can get a response in time… Would cornstarch work in place of baking powder? Unfortunately I don’t have any BP
Cheyanne
Hi Karina,
Great question! Unfortunately, I have only tested and made these wings as indicated in the recipe. The baking powder serves to dry out the wings, helping them get super crispy. You can definitely achieve the same thing with cornstarch; however, I have not tried it. If you do give it a try, I’d love to hear how it turns out! Cheers and warm wishes for a wonderful day! 🙂
Linda
I just made these. We love them! Much better than any other recipe I’ve used, including for the air fryer. Made exactly as written and marinated for about 30 hours. Thanks for sharing your recipe.
Bill
I have a quick question about the baking. I have a gas oven where the heat source is on the bottom of the oven and not the top.. should I switch the oven positions from the higher setting and then the lower one? Thank you.. Looks like a great recipe and can’t wait to make it!!!
Cheyanne
Hi Bill,
Great question! Unfortunately, I have only made the recipe as directed (using a regular oven). Since you are familiar with your oven, my best advice is to follow your gut intuition. If you try it, I’d love to hear how it turns out. Cheers and warm wishes for a wonderful day. 🙂
Carol Mullen
Where exactly does the ranch dressing powder come in?p
Cheyanne
Hi, Carol! The first step of the recipe – The powder is one of the ingredients in the sauce / marinade. 🙂
Larry Trask
I made this tonight and it was fantastic! Thanks so much for this recipe post. I also appreciate all the photos and the clickable table of contents. Very nice.
Cheyanne
Hi Larry! I’m thrilled you enjoyed this recipe for Salt + Vinegar Wings! And, I’m so happy to hear you found the photos and table of contents helpful – that’s great to hear! 🙂 Cheers!
Emily
I really wanted to make these tomorrow for football… but I can’t find the maldon salt anywhere I went to the 3 grocery stores in my town today to find it, no one had it. Do you have any suggestions?
Cheyanne
Hi Emily,
I list Maldon because they are the most well known and prominent producer. But, you can use any brand of flaky sea salt. I typically get mine at Fresh Market or Harris Teeter. And, I know Amazon also sells it. Unfortunately, there is no good substitute for flaky sea salt when making these wings. I hope you are able to find some and make this recipe! Please let me know if you have any other questions!
Rachel McKinstry
My husband I love salt and vinegar everything… we are currently living in Hawaii and had never heard of salt and vinegar wings before getting here, and we have always gotten them from the local spots. We made these to the tee except for we did them on our smoker. Omg. We ate 2 lbs of wings between us (I am 100 lbs) I sent him to the store with a picture of the salt that you said was needed and he brought it home… “$9 salt these better be the best wings ever” we have none left. Neighbors were coming over like what are y’all cooking. Nothing sir mind your business …. now I’m making more tomorrow. Maybe ratcheting the temp down for the grill, but it’s Hawaii. So crispy so good just like I like my wings.
Cheyanne
Hi Rachel,
I’m absolutely thrilled you and your husband love this recipe so much! I LOVE that you cooked them on the smoker – YUM!! And, I’m so happy to hear I didn’t steer you wrong on the Maldon salt – to me it really does make a huge difference! (But, ouch to the price tag on that item in Hawaii!!) Quick side note: if you love the salt, try it on chocolate chip or double chocolate cookies – SO good! 😉
Thank you so much for coming back and letting me know how the wings went over! Your comment made my day!
dhudson
I’m happy to see that these can be baked to get that crispy skin.
But can the same crispy skin be gotten from air frying them?
If so, how would you cook them in the air fryer?
Thank for this delicious sounding recipe.
Cheyanne
Hi D.Hudson! Great question! Unfortunately, I have only tested and made the recipe as directed. I don’t own an air fryer, but I’d imagine the wings would turn out crispy. Your fryer should have included an instruction booklet with recipes – I would follow those directions. If you try this recipe in the air fryer I would love to hear how they turn out! Cheers!
Rachael E.
You are wonderful! Thank you so much for your recipes I love them all so far. This one is personally my favorite. I found it while eating my salt and vinegar almonds lol trust me I understand your love for salt and vinegar, thank you again for sharing!
Cheyanne
Hi Rachael,
I’m absolutely honored you have tried my recipes!! And, I couldn’t be more thrilled to hear you enjoy them – especially these wings (they’re one of my personal favorites too!!)! Salt and vinegar almonds sound AMAZING!!! Obviously I need to try those immediately!! 😉 Cheer and warm wishes for a beautiful 2021!!!
Mercer Lynda
Thank you for your great recipe! May I ask do we need to leave the chicken wing rest after covered with seasoned salt and how long does it take?
Cheyanne
Hi Mercer,
I’m not sure I understand your question. The recipe doesn’t call for seasoned salt. You do marinate the wings and the time for marination is included in the recipe card – 3 hours or up to overnight. There is no need to rest the wings, unless you are referring to the marinade time? Let me know if you need more clarification. Cheers and warm wishes for a wonderful holiday season!! 🙂
Nicole
Can I make with chicken drumsticks I know they are bigger but didn’t know if anyone tried!
Cheyanne
Hi, Nicole! Great question! I have only made the recipe as written. With that said, I don’t see why you couldn’t use drumsticks. However, I would definitely adjust the baking temperature and time. Instead, I would bake the drumsticks on the middle rack at 450F (or 425F convection if you have it), for 25-35 minutes or until golden and crispy. If you try it, I’d love to hear how it turns out! Cheers!! 🙂
Rob MacLellan
I made these wings the other day and they were delicious! I followed the recipe but substituted the Maldon cracked sea salt for Sel de Mer Mediterranean Sea Salt because I could not find the Maldon. Not knowing what the outcome would be, I used half the quantity of sea salt and it was fine. Next time I will use the full quantity. I marinated for about 3 hours and will try to double that next time as well. The wings were nice and crispy. Loved the oven method! Great recipe, thank you Cheyanne!
Madi Lee
I made this tonight for movie night. It was awful. Taste like a salt block and I used less salt than it said in the recipe. I liked the oven cooking method at two temperatures made the wings very crispy. Is it suppose to be so salty??
Cheyanne
Hi Madi,
I’m sorry to hear your wings didn’t turn out well! While they should taste like salt and vinegar (similar to the flavor found in the chips), they should not taste like a salt block at all. Did you use flaky Maldon Sea Salt?? The Maldon cannot be replaced with regular sea salt, kosher salt, table salt or any other variety of salt or the wings will turn out very salty. With all that said, I’m glad you liked the cooking method for the wings!
Cheers and all the best,
Cheyanne
Leanne Robinson
Hi, have you made this with party wings? I think they are smaller than what you used. I’m worried about overcooking them.
Thanks,
Leanne
Cheyanne
Hi Leanne,
Honestly, I have never heard of, nor seen, “party wings”. I looked it up to see if I could get any information about their size relative to normal wings, however my search didn’t return any information. Without seeing your wings for myself I can’t really answer your question with any certainty. I used regular ‘ole wings. So, I would say if you think your wings are smaller than normal wings, just reduce the cook time a bit. I hope that helps!!! Cheers! 🙂
All the best,
Cheyanne
Leanne Robinson
Hi, thanks. I just looked it up and I think party wings are just already separated into flats and drumettes. Probably. The same size unless you’re buying some really big wings like I’ve seen in takeout food!
Cheyanne
That makes total sense! I’ve never seen it called that before, so thank you for sharing, Leanne!! 🙂
Brenda
Hi there, I was just wondering why the ranch dressing seasoning. My husband and I love salt and vinegar wings from our local deli so I’m going to make these tomorrow and see if this recipe is better than the last one I tried. Thank you!
Cheyanne
Hi Brenda,
The ranch dressing seasoning is the secret ingredient that gives the sauce that classic salt and vinegar potato chip taste! Every time I made the salt and vinegar sauce without the ranch seasoning it felt like it was missing that special something. If you don’t have any on hand or don’t feel like purchasing the seasoning mix, you can absolutely make the wings without it! I’d love to hear how they turn out! Cheers and warm wishes for a wonderful day! 🙂
Hailey
Have you made changes to this recipe in the last 2 years? I made this recipe awhile ago and I thought that it had me steam the wings and then let them sit overnight! Am I going crazy? regardless, we LOVE this recipe in our house! Thank you!
Cheyanne
Hi Hailey,
Great catch!! After years of tinkering around with this recipe, I found an easier and better way to make the wings! If you scroll through the older comments, you will see a die-hard fan of the original wings (Sue) was a little skeptical to try out this new recipe. She ended up preferring this new method, and I’m certainly hoping you will too!! I’d love to hear how the new recipe works out for you if you try it!! I have my fingers crossed that you not only find this method much faster, but also better tasting! 🙂 Cheers!!
Niko
I don’t have ranch seasoning . Have you ever made it without of with maybe Italian seasoning?
Cheyanne
Hi Niko,
I have made the wings both as directed and without the ranch seasoning. The ranch mix is the secret ingredient to produce wings with the classic salt and vinegar flavor found in the potato chips. You can omit the dry ranch mix and the wings will still be good, they will just be missing that special something.
I’ve never tried Italian seasoning with these before. If you are in a pinch, you can make your own dry ranch seasoning mix. Just google it and you will see tons of homemade recipes come up (most of them should call for dried dill, garlic powder, onion powder, parsley, etc.).
Let me know if you have any other questions. Cheers!
hazel
I want to try this recipe but I need to cut back on SODIUM. Where does the sodium come from in the nutrition list? (I’m assuming the vinegar?) If vinegar, does anyone know of a low sodium vinegar substitute?
Cheyanne
Hi Hazel,
The sodium is coming from the salt, the baking powder and the dry ranch mix, not the vinegar. Vinegar contains no sodium whatsoever. I’m not sure if a sodium-free salt substitute would produce the same flavor, but I’d assume it will not. As well, if you eliminate the baking powder the wings will not get crispy. Let me know if you have any other questions. Cheers!
Debra
Vinegar does not have sodium. The sodium in the recipe comes from salt. There is a salt substitute called No Salt. That might be worth a try.
Cheyanne
Please see my comment above.
The sodium in the dish is also coming from the dry ranch packet and baking powder. I have not made the wings with a salt substitute (‘No Salt’ or any other substitute) so I cannot attest to how the wings would turn out. I’d love to hear how they turn out if you try it though! Cheers!
Sue
I’ve left three reviews WAYYY downthread for these fabulous wings. We make them at least four times a year. When I saw the recipe was UPDATED and it looked even easier to make these things, I couldn’t wait to try them out. I was kind of skeptical they could be improved because they were already perfect in my opinion. BUT lo and behold – they mystifyingly ARE even better than the original recipe. You will eat every one and cry that there aren’t more! I can’t recommend these wings enough (obviously)! Thank you for the best chicken wing recipe ever!
Mary Ann | The Beach House Kitchen
Tom LOVES salt and vinegar chips too Chey! And how perfect would it be if I surprised him for the Super Bowl this year with these?! Pinning and so excited to try! Love the video too, as usual!
Kelsie | the itsy-bitsy kitchen
Salt and vinegar chips are my favorite! They’re one of those things I can’t bring into the house because I’ll just eat every single one. So I’m loving this spin on wings! They’re perfect for March Madness (yes, I’m thinking about March bball already, haha!).
wicked
hi how many per serving for nutritional value?
Cheyanne Bany
The nutritional information is based on 2 pounds of chicken wings and serves 4. I can’t tell you exactly how many chicken wings per serving, because it will depend on the number of wings in your 2 pounds (i.e. Some pounds of chicken wings have more, smaller wings and others less, larger wings). For the exact number of wings in a serving, you will need to take your 2 pounds of chicken wings and divide by 4. Hope that helps. Cheers!
Colleen
Hi. Quick question: It’s 6 a.m. Christmas Eve and I’ve had these drying between clean thin towels in the fridge for 12 hours. It turns out I’ll be going out of town in 4 hours till midnight and so they’ll be Christmas day snacks ….
What would YOU do? Bake them fully this morning? Partially? Have someone bake them for me later while I’m away? Keep them in the fridge for ANOTHER 24 hours and cook before serving Christmas day? Something else??
Oh boy. I have 9 pounds of them in there … any suggestions will be happily embraced … And by the way: a berry Merry Christmas to all of you and yours.
Cheyanne Bany
Hi Colleen! Merry Christmas eve!
I’m sorry to hear a monkey wrench got thrown into your Christmas plans!!
As for what I would do if I were in your shoes, I would go ahead and bake them FULLY today and then allow them to cool completely UNCOVERED (to prevent moisture). Then, cover the wings and refrigerate them until you are ready to have them as your Christmas day snack. To reheat them, spread the wings out on a baking sheet (skin side up), and bake at 400 F degrees (or 385 F if your oven runs hot) for 5-10 minutes, or until the skin is puffy and the wings are reheated. Then, toss them with the sauce and serve. Obviously there will be a slight difference in crispness as opposed to if you baked them fresh, but the difference should only be noticeable to a chicken wing aficionado.
I will try to be around today to answer any more questions you should have! Travel safely and have a wonderful holiday!!
Kielo
This recipe looks very good. We do a family wing contest every year and I may use part of your recipe for my wings. I’m not sure if I’m not reading it correctly or not, but for the marinade and sauce they both start off by saying
1/4 Cup + 1 TBS White Vinegar. Am I assuming the 1/4 cup is of water?
Cheyanne Bany
Hi Kielo!
I’m not sure where you are getting water from in the recipe? The 1/4 Cup + 1 TBS is the actual measurement of the vinegar, which is the equivalent of 5 tablespoons if that makes it simpler for you? Let me know if you have any other questions! I’m always here to help! Cheers! 🙂
kielo
Ok, got it. That makes sense, I was reading it completely wrong. I read it as 1/4 cup of something else, plus 1 tbs of vinegar, instead of as you put it, 5 tablespoons of vinegar.
Turned out amazing, I did end up deep frying mine, pulled a close second place in our wing tournament! Will definitely make again, was perfect with some cold beers 🙂 .
Thanks
Bobby
Im getting ready to grill these on my Traeger Smoker, wish me luck!
Cheyanne Bany
Good luck!!!
Kourtney
My wings are steaming right now. I was wondering if it would affect the recipe too much to let them cool to room temp after riding and then baking them without the overnight part? Since the marinade is already completed I’m just unsure why there is a second wait step
Cheyanne Bany
Hi Kourtney! Honestly, I’ve only ever made them as specified in the recipe (or as specified in the notes section skipping the steaming completely). Since you are already mid-steam, I would make sure you completely dry the chicken wings before tossing them with baking powder. Again, in full disclosure, I have never made them that way, but that would probably be your best bet. Good luck!
Kourtney
It worked wonderfully! They were a bit dry but I blame myself for using all the max times, but it does work.
Amy
Quick question: making these right now and wondering if you (or other respondents) save the water left over from steaming and use it for a soup base? I like to not waste and I think it’d be a good base for a hot and sour soup. Any thoughts? Just want to make sure it’s safe…
Cheyanne Bany
Hi Amy,
The reason for steaming the chicken wings in this recipe is to render some of the fat. So, the liquid after steaming the wings will basically just be water flavored with chicken wing fat, which is much different from a poaching liquid… meaning there are no aromatics, vegetables or anything of real flavor in the water. I would not save the water as it won’t make a good base for anything. Let me know if you have any other questions! Cheers!
Amy
Oh yes- I would if course be using it combined with chicken fat and pieces I keep in the freezer for stock…adding to the water with spices and salt, then adding vegetables and chicken.
Mike
Sorry, I must be missing something. At what step do we do anything with the poultry seasoning? It’s mentioned in the ingredient list but not in the instructions. Thanks!
Cheyanne Bany
Hi Mike,
Sorry about that! It was a complete oversight on my part, and I thank you for pointing that out! You add it to the baking powder, salt and garlic powder. I’ve updated the recipe to reflect that. Please let me know if you have any additional questions! Cheers and thank you so much for stopping by!
john
These were very good/excellent. I made them exactly per recipe and I thought maybe a tad too salty. I made a second time with 1 tbsp. less salt and added 4 tbsp. malt wine vinegar and used slightly less white vinegar and continued with the apple cider vinegar for the marinade. These changes (I know its a whole new recipe) made it more of a fish & chips inspired recipe instead of potato chips. I marinated 24hrs and baked per recipe including the coating. I prefer to use a brown paper bag, throw in the wings, and baking powder mixture and shake well to coat. When wings were done baking I splashed with malt vinegar and was good to go. I did not make the sauce this go around. Delicious.
Meredith
I have a Super Bowl wings contest with friends coming up (I won last time with a different recipe), so I tried a test run of these to see if they’d be worthy. They intrigued me because salt & vinegar ANYTHING has always been my favorite, and I wanted a recipe that was different than the old standard hot wings. Yes, this recipe has quite a few steps and lots of prep involved, but I can tell you that my husband and I LOVED them! The cooking method of steaming before baking in the oven, then broiling, made the meat fall off the bone. They were wonderfully crispy, and just flat out delicious. I told my husband to give me his honest opinion if he thought they were ‘contest worthy”. He said yes, without a doubt! So…fingers crossed for Super Bowl! 🙂 Thank you for sharing an amazing new way to cook wings!
Cheyanne Bany
Hi Meredith!
I am beyond thrilled you and your husband loved these wings! And I’m absolutely HONORED you are going to make these for your Super Bowl wings contest with your friends! People like you, and your kind comments, are the reason why I continue to blog and share recipes!! Thank you so much for coming back to let me know how this recipe went over the first time around. I’m going to have all my fingers and toes crossed you win that contest!!! Cheers and thanks again for being so wonderful! 🙂
Jordan
So I may give this a shot tomorrow but I would be smoking them, not baking…what do you think?
Cheyanne Bany
Hi Jordan! I’ve never tried smoking these wings, so I can’t really say how I think they would turn out. But, if you give it a try, please let me know how they turn out! I’m curious!! Either way, I hope you love these wings as much as we do! Cheers and thank you so much for stopping by! 🙂
Kat
Is there a way to do the steam cooking in an electric pressure cooker instead of using a steaming basket?
Cheyanne Bany
Hi Kat! Although I have never tried it myself, I don’t see why you can’t par-cook the chicken wings in an electric pressure cooker. You will need to adjust the cook time accordingly. Thank you so much for stopping by! Cheers!
Adrianne
I can’t wait, they’re chilling in fridge for tomorrow’s dinner! Thank you for the recipe!
Cheyanne Bany
Hope you love them as much as we do, Adrianne! 🙂
Martin Webber
Curious to know why steam prior to baking? They look awesome.
Cheyanne Bany
Hi Martin,
Steaming them first helps render out a lot of the fat, so they don’t generate smoke in your oven when you roast them. Thank you for stopping by! Cheers!
Audra
Darn…I don’t have a steamer either , but I want to marinate to get all that yumminess , is there another way I can do this?
Cheyanne Bany
Hi Audra! Sorry it took me a few days to get back to you, I was celebrating the holiday with my family. You can certainly marinate the chicken wings and then pat them completely dry and toss them with the baking powder, salt and garlic powder. Place them on a rack inserted into a rimmed baking sheet and bake them at 250 F for 30 minutes. Bump the heat up to 425 F and bake them for 40-45 minutes, or until crispy. Then remove them and toss with the salt and vinegar sauce. (<-- As I instructed another in a comment). HOWEVER, I have never tried marinating the chicken and then baking them without steaming them. So I can not guarantee crispy chicken wings. If you aren't worried about the crispness, I'd say go for it - marinate and bake! If you try it, let me know how it goes! I'll certainly keep my fingers crossed they turn out delicious for you!! Thank you so much for stopping by! Cheers to a wonderful New Year!
Brian
Question. I don’t have a steamer. Is that a must that I steam them? Thanks for a reply
Cheyanne Bany
Hi Brian! No worries if you don’t have a steamer basket. You will want to skip the marinade completely. Pat the wings dry and toss them with the baking powder, salt and garlic powder. Place them on a rack inserted into a rimmed baking sheet and bake them at 250 F for 30 minutes. Bump the heat up to 425 F and bake them for 40-45 minutes, or until crispy. Then remove them and toss with the salt and vinegar sauce. Let me know if you have any more questions!! Cheers and thanks for stopping by!
Brian
Thanks for the quick response. Will try this 😀
Cheyanne Bany
My pleasure!! Hope you love the wings as much as we do! 🙂
T
Question. Do I Have to leave wings in fridge for 8 hrs? I saw the recipe, ran to store without reading all the way through and it’s for dinner TONIGHT! HELP!!
Cheyanne Bany
Hi T. Don’t fret!! If you don’t have time to let the wings sit in the refrigerator overnight, don’t worry about it. Just toss the wings with the baking powder and seasonings, then roast as directed. However, DO NOT skip the baking powder – this is what really helps the wings get crispy! Let me know if you have any other questions! Cheers!
Renae
I love, love, LOVE salt & vinegar anything and especially the s&v wings at our local deli. I’ve been wanting to make them myself, so finally looked up a vinegar sauce recipe. I am so glad to have found yours!
Doubly glad to hear the 8-hour refrigeration is not required.
Thank you for sharing.
Cheyanne Bany
Thank you so much for stopping by Renae! I hope you love these wings as much as we do! Cheers!
Darryl Hanes
Great recipe, thanks for sharing it! Our wings were great.
Cheyanne Bany
So glad you liked them, Darryl! Thanks for coming back and letting me know how they went over! Cheers!
mary
Very creative and great tasting
Sherrie
I’m definitely making these again for my Super Bowl party next year. Thanks for the great recipe 🙂
Cheyanne Bany
I’m honored you tried my recipe and thrilled you enjoyed the wings!
Lisa
Made these yesterday for the superbowl and wow! These are fantastic! Thank you so much for such a tasty recipe.
Sue
Ok, I made these yesterday for Super Bowl and they are KILLER. I thank you over and over for such a great recipe; these are going to be a party staple around here! To die, just to die.
Cheyanne Bany
I am beyond thrilled you loved these wings as much as we do, Sue! Thank you so much for coming back and letting me know! People like you are the reason why I blog and share recipes! Cheers to a fabulous day!
Sue
I’m back just to say … we’ve made these so many times since Super Bowl ’16…. They’ve replaced my family-favorite chicken wing standard since I was a CHILD in the early 1970s! Best.Wings.Ever. You rock, Cheyanne!
Cheyanne Bany
Hi Sue! You just made my YEAR! Thank you so much for coming back again and letting me know they are such a hit! YOU rock!!!
Sue
I guess I feel compelled to praise you around Super Bowl time … again these awesome bad boys are on our menu. Our little neighbor (six years old?) ate so many of these at our party recently it was hilarious but a little maddening too, don’t be such a hog! I WANT ALL THE WINGS. Best recipe ever. Hugs from Minneapolis!
Cheyanne Bany
Hi Sue!! Thank you SO much for all the support and kind words! You have no idea how honored I am that these wings continue to make an appearance at your game day parties! Your kind comments warm my heart! Truly, people like you are the reason I continue to blog and share recipes! I hope you have a fabulous weekend… and I do hope you get to hoard a few (dozen) of these wings to yourself! <3
Lakeyn
LOVE these wings! I’ve made them several times, the only thing I did different was omit the ranch. ALL the people I’ve made these for absolutely rave about them! Thanks for the great recipe!!
Cheyanne Bany
Yay! I’m thrilled you love these wings, Lakeyn! Thank you so much for coming back and letting me know!! Cheers! 🙂
Lisa
Does leaving them in the fridge uncovered leave a bad vinegar odor in the fridge?
Cheyanne Bany
Hi, Lisa! No it does not. Cheers!
jimmica
I would like to have a salt and vinegar pork rind. Do you have a suggestions to obtain the flavor in a powder form or dry base instead of a marinade?
Cheyanne Bany
Hi Jimmica, unfortunately I do not as I have never made salt and vinegar pork rind before. You could take the dry ingredients in the sauce, but you would still need vinegar for “salt and vinegar” flavored anything. I’m not sure what dry ingredient you could use to substitute that. Good luck in your attempts!! Hope it turns out well! Cheers and thanks for stopping by!
Rachel
You can get white vinegar powder on amazon. Delicious on porkrinds.
Cheyanne Bany
Excellent! Thank you for coming back and letting me know! Cheers!
Shawn
Absolute success! My wife can be a picky eater and does not like anything spicy. This recipe was fantastic. My wife actually requested it the next day as well.
Cheyanne Bany
Oh, Yay! Shawn! I am thrilled these wings were a success! Happy wife = Happy life, so I am glad these won her over AND she requested them again! You just made my day! Thank you so much for not only giving this recipe a try, but for coming back and letting me know you loved them! 🙂 Cheers to a fantastic day!
Jaymes
great recipe i also crushed up salt and vinegar chips and used them as bread crumbs turned out amazing
Cheyanne Bany
I am thrilled you loved these wings, Jaymes!! Crushed chips as crumbs to coat sounds like a wonderful addition! I’m definately trying that next time! Thanks so much for coming back and letting me know how they turned out, you made my day! Cheers and happy Friday!!
Ingrid
Dear Cheyanne. My, my, my. I almost died and went to heaven when I came upon this recipe. I live in the South of France and we don’t get Ranch Mix or Accent for that matter. Can you suggest any substitutes that I can use? Thanks. I can’t wait.
Cheyanne Bany
Hi Ingrid! Thank you so much for the kind comment! There isn’t really a substitute for either, but you CAN make your own Ranch Mix. I haven’t tried this recipe myself, but I’m fairly confident it would be a great substitute – DIY Ranch Mix
As far as the Accent, I would just leave it out if you can’t find it. I hope I’ve answered your questions! Please let me know if you have any more! Cheers and thank you for stopping by!
Thalia
I don’t think there is a better flavour combination than salt and vinegar.. these chicken wings are absolutely delicious. Thanks for the great recipe!
Cheyanne Bany
Thalia, Thank you so much! I have to admit, I was a little bit nervous the wings wouldn’t recieve that warm of a reception. I did not realize their are so many salt and vinegar lovers out there! Makes me over-joyed! Cheers! 😉
Alifemoment
What a great friday night recipe 🙂
I found it on the reddit website, thanks for sharing it looks amazing 🙂
Cheyanne Bany
A Life Moment, Thank you so much for stopping by and the kind words! You are so right, these wings are an excellent way to start off the weekend. 🙂 Cheers!
Trevor aka The Burger Nerd
I’m not a salt and vinegar chip fan but still wanted to comment on this recipe post. I think it’s a very cool idea and something that might even be able to convert me into a salt and vinegar lover. Also wanted to add that a good substitute for the baking powder crispiness is corn starch. Great post and a recipe that I’m going to have to try one day. Cheers!
Cheyanne Bany
Thank you for pointing out that corn starch is a good substitute for baking powder! I should have mentioned that… but I’m blonde and forgetful! Since you don’t like salt and vinegar, I suggest you simply toss the cooked wings in the sauce, without marinating them. I promise it won’t be an overpowering salt and vinegar flavor. If you do try them, I’d love to hear what you think. Cheers!
Antonio P.
Aloha, from the Island of Oahu, Hawaii….
I found this page because I tried the vinger/salt chicken wings from one of our local grocery stores “Food Land” by chance because I absolutely love all types of chicken wings. I was looking for something different so, I tried a half a pound from the Hot food section of the store. Just to snack on until I get home to cook dinner and WoW!!! I was hooked (yes I love vinger and salt chips too by the way). I did not get far from the store and taste testing the wings before I went back in to order another pound of V/S wings. I been buying them on a semi regular basis and I have told friends and co-worker about them and everyone loves them. I sometimes bring 2 pounds to work and share(just a few…..lol). Now, me and my fiancee can’t get enough of them thus why I search for the recipe so I can make them anytime I want. The store runs out so fast…lol, now I don’t have to wait. Thank you for the recipe
Have a great Aloha day, wekkend and or Year.
A. PAYTON.
b.k.a
Tiny
Cheyanne Bany
Aloha, Tiny! Thank you so much for stopping by and the kind comment!! Salt and vinegar chicken wings are crazy addictive, right!? 😉 Cheers!