2 poundsChicken Wings- separated into drumettes and flats (SEE NOTES)
2 ½tspBaking Powder- DO NOT use baking soda!
Sauce (which doubles as a marinade):
1/2CupWhite Distilled Vinegar
6TBSMalt Vinegar- (or Apple Cider Vinegar)
2TBSFlaky Sea Salt (Maldon)- plus more for garnishing
2 1/4tspDry Ranch Mix
Optional for Garnish: Sliced Chives or Scallions, Flaky Sea Salt
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 foilfor 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!
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
Nutritional information is a rough estimate and based upon 4 servings.