These crispy, baked salt & vinegar chicken wings have all the flavors found in your favorite chips! Salty, tangy and finger lickin’ good, these wings are craveworthy and impossible to resist!
Updated: This post was originally published in January 2015. I took new photos and updated the post below to include more information about crispy chicken wings. I also tweaked the recipe to perfection, and added step by step photos plus a recipe video to show you how quick and easy these potato chip inspired wings are to make!
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 craveworthy chicken wings at home. So I did just that! And, Amber, this recipe goes out to you.
Crispy 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?
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 salt and vinegar seasoning?
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 salt and vinegar seasoning:
- Combine white distilled vinegar, malt vinegar, flaky sea salt, dry ranch mix, granulated sugar and garlic powder in a small jar or airtight container.
- Seal the jar or container and shake vigorously until all ingredients are thoroughly combined.
- Use as a marinade or wet seasoning mix.
Marinated baked salt & vinegar 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 baked chicken 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:
- Pat dry: Make sure you pat your chicken wings thoroughly dry to remove all excess moisture.
- 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.
- 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.
How to make 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!!
- 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!
How to make salt and vinegar baked chicken wings step by step photos:
Dipping sauce for salt and vinegar chicken 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!
What to serve with salt and vinegar wings?
Baked wings make a great appetizer, lunch, snack or dinner! Whether you are looking to include these salt and vinegar chicken wings on a football party spread, or enjoy them for dinner, the below dishes pair well with wings!
Appetizers to serve with chicken wings:
- Crudite Platter
- Chips and Dip
- Jalapeno Poppers
- Potato Skins
- Onion Rings
- Nachos
- Avocado Fries
Sides that pair well with chicken wings:
- Soup
- Sandwich or Grilled Cheese
- Green Salad
- Coleslaw
- Pasta Salad
- Macaroni and Cheese
- Baked Beans
- Cheesy Broccoli
- Cauliflower Rice
- Mashed Potatoes
- Grilled Corn
Are salt and vinegar chicken wings healthy?
Chicken wings themselves are made up of skin and fat, so they are not classified as healthy. Also, chicken wings are traditionally deep fried which add extra fat. However, these chicken wings are baked to produce a slightly healthier wing! They have the same crispy, crunchy texture minus all the oil, grease and added fat!
Are salt and vinegar wings keto-friendly?
This chicken wing recipe is keto-friendly and low in carbs! (See below for nutritional information)
Are salt and vinegar wings 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 salt vinegar wings?
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.
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 and happy eating!
XOXO
Cheyanne
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The best Salt & Vinegar Chicken Wings recipe plus step by step video👇
Salt and Vinegar Chicken Wings
Equipment
- Large Zip-Closure Bag
- Airtight Jar or Container
- Large Rimmed Baking Sheet
- Wire Rack
Ingredients
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
Sauce (which doubles as a marinade):
- 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 for Garnish: 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
- 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
Nutrition
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Can I make with chicken drumsticks I know they are bigger but didn’t know if anyone tried!
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!! 🙂
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!
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??
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
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
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
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!
That makes total sense! I’ve never seen it called that before, so thank you for sharing, Leanne!! 🙂
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!
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!!
I don’t have ranch seasoning . Have you ever made it without of with maybe Italian seasoning?
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!
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?
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!
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.
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!
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!
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!
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!).
hi how many per serving for nutritional value?
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!
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.
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!!
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?
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! 🙂
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
Im getting ready to grill these on my Traeger Smoker, wish me luck!
Good luck!!!
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
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!
It worked wonderfully! They were a bit dry but I blame myself for using all the max times, but it does work.
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…
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!
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.
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!
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!
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.
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!
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! 🙂
So I may give this a shot tomorrow but I would be smoking them, not baking…what do you think?
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! 🙂
Is there a way to do the steam cooking in an electric pressure cooker instead of using a steaming basket?
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!
I can’t wait, they’re chilling in fridge for tomorrow’s dinner! Thank you for the recipe!
Hope you love them as much as we do, Adrianne! 🙂
Curious to know why steam prior to baking? They look awesome.
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!
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?
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!
Question. I don’t have a steamer. Is that a must that I steam them? Thanks for a reply
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!
Thanks for the quick response. Will try this 😀
My pleasure!! Hope you love the wings as much as we do! 🙂
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!!
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!
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.
Thank you so much for stopping by Renae! I hope you love these wings as much as we do! Cheers!
Great recipe, thanks for sharing it! Our wings were great.
So glad you liked them, Darryl! Thanks for coming back and letting me know how they went over! Cheers!
Made these yesterday for the superbowl and wow! These are fantastic! Thank you so much for such a tasty recipe.
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.
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!
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!
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!!!
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!
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
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!!
Yay! I’m thrilled you love these wings, Lakeyn! Thank you so much for coming back and letting me know!! Cheers! 🙂
Does leaving them in the fridge uncovered leave a bad vinegar odor in the fridge?
Hi, Lisa! No it does not. Cheers!
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?
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!
You can get white vinegar powder on amazon. Delicious on porkrinds.
Excellent! Thank you for coming back and letting me know! Cheers!
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.
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!
great recipe i also crushed up salt and vinegar chips and used them as bread crumbs turned out amazing
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!!
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.
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!
What a great friday night recipe 🙂
I found it on the reddit website, thanks for sharing it looks amazing 🙂
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!
I don’t think there is a better flavour combination than salt and vinegar.. so I definitely know how delicious these chicken wings must have been. They look great!
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! 😉
Aha! So I’m not the only one dipping my chips into ketchup. Those wings look absolutely tasty, keep up the good work Cheyanne 🙂
Yay, another chip & ketchup lover! I swear those people who snub their nose at that combination simply do not know what they are missing! But, thats okay, more for us.. right!? Thank you so much for stopping and the kind words! I love your (both of you) blog 🙂 Cheers, friends!
These look too yummy, Cheyanne. Now I want a bag of salt and vinegar chips and these wings! I’m definitely making these for the Super Bowl party. Thanks for the great recipe 🙂
Karrie, too funny because when I was done taking photos I ate one wing, followed by a few salt & vinegar chips, back to one wing… eat and repeat. Definately a little dangerous, before you know it you’ve had a bucket of wings and a bag of chips all to yourself. But, thats okay because the wings are baked and the chips I ate were reduced fat… so thats considered diet food, right?? lol Hope you do give these a try, and let me know what you think! Cheers, Karrie!
Love, love the picture of the salt and vinegar wings coming out of chip bag. Very creative and great shot.
Mom, thank you! I wanted you to be able to tell they were salt and vinegar chips right off the bat. xoxo
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!
Trevor, you aren’t a salt n vinegar fan?!? I’m going to let that slide, just this once 😉 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, let me know what you think. Cheers, buddy!
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
Aloha, Tiny! Thank you so much for stopping by and the kind comment!! Salt and vinegar chicken wings are crazy addictive, right!? 😉 Cheers!