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These crispy, baked Salt and Vinegar Wings have all the flavors found in your favorite chips! Salty, tangy and finger-licking-good, these chicken wings are crave-worthy and impossible to resist!

“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
Overhead photo of Salt & Vinegar Chicken Wings in a metal serving bowl lined with parchment paper with ramekins of dipping sauce and sliced scallions arranged around the bowl.

Update: This post was originally published in January 2015. Over the years I have made small tweaks to the 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 wings are to make at home!

Growing up I had a serious obsession with salt and vinegar chips. What’s not to love about those salty, tangy, lip-puckeringly delicious crispy chips? Kettle cooked, baked, fried, with ridges, without ridges, wavy-cut, thick cut, thin cut, stacked nice and neat, broken and strewn about – it didn’t matter to me, I loved them all. Basically, I was the Bubba Gump of salt and vinegar chips.

Now that I’m older, I try my hardest to practice a little self-restraint, but I will always have a special place in my heart for salt and vinegar chips.

Recently I have been craving the favorite snack of my youth and I’ve been dying to make a salt and vinegar flavored treat for you guys! Luckily, divine culinary intervention happened during my last trip to the local grocery store. While I was there one of their managers (and one of the nicest people you could ever meet) 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 had to try and recreate those crave-worthy chicken wings at home. So I did just that! And, Amber, this recipe goes out to you.

Overhead photo of raw chicken wings topped with the ingredients for salt and pepper marinade in a glass bowl - photo of step 2 of the recipe.

About this recipe for salt and vinegar chicken wings

Chicken wings with roasted, tender, incredibly juicy meat, impossibly crispy skin, and all the robust flavor.

These salt and vinegar wings have 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!

What is salt and vinegar seasoning?

Salt and vinegar is a robust seasoning used to flavor a variety of foods, from chips and French fries to popcorn and chicken wings! Salt and vinegar seasoning provides a harmonious balance of zesty salt and bold vinegar flavors.

How to make seasoning with salt and vinegar?

Salt and vinegar seasoning can be made various ways.

Some methods are more complex and involve a bit of chemistry by using an acid-based reaction between vinegar and baking soda neutralized with salt.

An extremely easy way to make salt and vinegar seasoning is to simply mix distilled white vinegar with malt vinegar and plenty of flaky sea salt.

However, if you like the classic salt and vinegar flavor found in potato chips, there are a couple extra secret ingredients!

To make classic vinegar and salt seasoning

  1. Combine white distilled vinegar, malt vinegar, flaky sea salt, ranch powder, granulated sugar and garlic powder in a small jar or airtight container.
  2. Seal the jar or container and shake vigorously until all ingredients are thoroughly combined.
  3. Use as a marinade or wet seasoning mix.
Overhead photo of baked salt and vinegar chicken wings on a wire rack lined sheet pan - photo of step 6 of the recipe.

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 wing, you can cut disregard the step for marinating the wings and start with step 3 of the recipe.

How to get party wings crispy?

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!!

The secret to crispy baked chicken wings:

  1. Pat dry:  Make sure you pat your chicken wings thoroughly dry to remove all excess moisture.
  2. Baking powder:  Tossing the dried chicken wings in baking powder helps draw the moisture out of the chicken wing and to the surface of the skin which aids in evaporation.
  3. Bake at low heat and finish at high heat:  Baking chicken wings at low heat helps dry out the chicken wing and melt the fat. Switching the oven to high heat helps crisp up the skin.
Overhead photo of Salt and Vinegar Wings in a metal serving bowl lined with parchment paper with a spoonful of vinegar dipping sauce resting on the side of the bowl.

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.

I tried these baked salt & vinegar chicken wings with some chipotle ranch and they were good. Then, I dipped some in a plain Sriracha, a few in Sriracha mayo, and gobbled them up. 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!

Alternatively, 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! (See below for nutritional information)

Gluten-free?

This recipe as written is not gluten-free. To make gluten-free salt and vinegar chicken wings, replace the malt vinegar with apple cider vinegar.

How many calories in a salt vinegar wing?

The exact number of calories in chicken wings will depend upon the exact recipe and ingredients used. This salt and vinegar wings recipe serves 4 and has approximately 293 calories and 3 grams of carbohydrates per serving.

Overhead, upclose photo of baked salt and vinegar chicken wings garnished with flaky sea salt and sliced scallions.

How to make recipe for salt and vinegar wings?

These chicken wings are truly crispy and bursting with delicious salt and vinegar flavor, and yet they are also so easy to make! With just a few minutes of preparation you can make crispy, better than restaurant-quality wings in your very kitchen!!

Salt and vinegar wing seasoning

  1. Make the salt and vinegar sauce: Combine all the sauce ingredients in a small jar or container with a tight fitting lid. Vigorously shake to combine. Set aside.
  2. Marinate Chicken Wings: Place the wings in a large zip-closure bag. Pour HALF the salt and vinegar sauce over the wings. Seal the bag and shake to coat the wings. Transfer to the refrigerator and allow to marinate for at least 3 hours, or up to overnight.

Baking vinegar chicken wings

  1. Preheat oven: Arrange one oven rack in the lower third position and one in the top third position. Preheat 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.
  2. Dry wings and toss with baking powder: Remove chicken wings from the marinade, gently shaking excess marinade off the wings. Discard marinade. Transfer wings to a clean work surface lined with paper towels. Pat the wings thoroughly dry. Transfer the dried wings to a large zip-closure bag. Add the baking powder and kosher salt to the bag. Seal and shake the bag vigorously to evenly coat the wings. Transfer the wings SKIN SIDE UP to the wire rack baking sheet in a single layer.
  3. Cook Chicken Wings at Low heat: Bake the chicken wings on the LOWER shelf in the oven for 30 minutes.
  4. Cook Chicken Wings at High heat: Move the wings to the UPPER shelf and increase the oven temperature to 425 F. Bake for an additional 20 minutes. Remove the wings from the oven and flip them over. Return to the oven and continue to bake for 20 minutes, or until the wings are golden brown and the skin is crispy!
  5. Toss wings and serve: Transfer the wings to a large mixing bowl. Pour the remaining salt and vinegar sauce over the wings. Toss well to coat. Serve immediately and enjoy!

Step-by-step photos: making this wings recipe 

Overhead photo collage of how to make crispy salt and vinegar chicken wings step by step with written instructions on each step.

Serving salt and vinegar chicken

Salt and vinegar chicken wings make a great appetizer, lunch, snack or dinner. Whether you simply serve them with homemade buttermilk ranch for dipping, or are looking to include these wings as part of a football party spread, the below are some dishes that pair well here:

Appetizers to serve with salt and vinegar sauce wing

  • Crudite Platter
  • Chips and Dip
  • Jalapeno Poppers
  • Potato Skins
  • Onion Rings
  • Nachos
  • Avocado Fries

Sides that pair well with a party wing

More bar snacks

Throw a party and serve these crispy salt vinegar wings with more bar foods:

Angled, upclose photo of baked salt and vinegar wings garnished with flaky sea salt and sliced scallions.

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!

Overhead, landscape photo of Salt & Vinegar Chicken Wings in a metal serving bowl lined with parchment paper with ramekins of dipping sauce and sliced scallions arranged around the bowl.

Salt and Vinegar Chicken Wings

4.97 from 26 votes
Total Time: 1 hour 20 minutes
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Servings: 4
These crispy, oven baked Salt and Vinegar Wings have all the flavors of your favorite chips! Salty, tangy and finger lickin' good, these chicken wings are the ultimate snack or game day appetizer!

Equipment

  • Large Zip-Closure Bag
  • Airtight Jar or Container
  • Large Rimmed Baking Sheet
  • Wire Rack

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, Flaky Sea Salt

Instructions

  • Make the salt and vinegar sauce:  Combine all the sauce ingredients in a small jar or container with a tight fitting lid.  Vigorously shake to thoroughly combine all the ingredients, making sure the salt and sugar are dissolved. 
  • Marinate Chicken Wings: Place the chicken wings in a large zip-closure bag.  Pour HALF the salt and vinegar sauce over the wings.  Seal the bag and shake to coat the wings.  Transfer to the refrigerator and allow to marinate for at least 3 hours, or up to overnight.
  • Preheat oven:  Arrange one oven rack in the lower third position and one in the top third position in the oven.  Preheat 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 chicken wings from the marinade, gently shaking excess marinade off the wings.  Discard marinade.  Transfer wings to a clean work surface lined with paper towels.  Pat the wings thoroughly dry. Transfer the dried wings to a large zip-closure bag.  Add the baking powder and kosher salt to the bag.  Seal and shake the bag vigorously to evenly coat the wings.  Transfer the wings SKIN SIDE UP to the wire rack baking sheet in a single layer. 
  • Cook Chicken Wings at Low heat:  Bake the chicken wings on the LOWER shelf in the oven for 30 minutes.
  • Cook Chicken Wings at High heat: Move the wings to the UPPER shelf and increase the oven temperature to 425 F. Bake for an additional 20 minutes.  Remove the wings from the oven and flip them over.  Return to the oven and continue to bake for 20 minutes, or until the wings are golden brown, the skin is crispy and the chicken is cooked through.
  • Toss wings and serve:  Remove wings from the oven and transfer to a large mixing bowl. Pour the remaining salt and vinegar sauce over the wings.  Toss well to coat.  Serve immediately and enjoy!

Video

Notes

  1. 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.  
  2. The recipe for the cooking method of these wings adapted from Cook’s Illustrated and Recipetineats.com
  3. 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.
  4. 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! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 293kcal    Carbohydrates: 3g    Protein: 22g    Fat: 20g    Saturated Fat: 5g    Cholesterol: 94mg    Sodium: 496mg    Potassium: 444mg    Sugar: 1g    Vitamin A: 180IU    Vitamin C: 1mg    Calcium: 123mg    Iron: 1mg

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Slightly angled, overhead shot of Baked Salt & Vinegar Chicken Wings pouring out of a salt and vinegar chips bag.