Crispy Baked Salt and Vinegar Wings: Your Ultimate Guide to Tangy, Crunchy Perfection

Get ready to elevate your snack game with these incredibly crispy baked Salt and Vinegar Wings! Easy to make at home with a deeply flavorful salty and tangy marinade, these wings are perfect for any occasion – from a casual weeknight dinner to the ultimate Super Bowl party spread. Forget the fried version; our oven-baked method guarantees a satisfying crunch every time, delivering that classic zesty punch you crave without the extra mess.

crispy wings on a silver plate with blue background

As we step into a new year, many of us reflect on balance and self-care. I recently encountered a powerful quote: “If you don’t schedule time for maintenance, your equipment will schedule it for you.” This resonated deeply with me after a whirlwind end to last year. The period from October through December was a blur of activity, juggling intense recipe testing for this blog with managing my Etsy shop, selling unique Pittsburgh prints. The relentless pace left me feeling completely drained.

My planned time off was meant for rest and rejuvenation, but even that presented its own challenges. A trip to NYC had to be canceled due to spiking cases, and then an unexpected and costly car issue demanded immediate attention from the dealership. I was running on fumes, a clear sign that my “equipment” — myself — desperately needed maintenance. So, I opted for a few weeks at home, dedicated to cleaning, resting, and, most importantly, cooking for pure enjoyment.

Like many home cooks, I have a collection of cookbooks filled with tantalizing recipes, all marked with bookmarks. The perennial problem is that most aren’t quick fixes, requiring dedicated time – time I hadn’t been scheduling. The first week of my break was a bit of a struggle; it took a while to rekindle my passion for cooking. I realized it wasn’t a time management issue, but an energy management one. However, by the second week, my motivation returned in full force. I even tackled homemade brioche, a baking project that had been on my bucket list for a decade!

Now, back to blogging with renewed energy, I’m committed to restructuring my work schedule. My goal is to set aside 1-2 days each month specifically for exploring those cookbook recipes that bring me joy. During my recent hiatus, my culinary cravings leaned heavily towards savory dishes and breads. After the sugar overload of the holidays and without the option to share extra sweets, I found myself avoiding desserts.

When considering the perfect recipe to kick off the new year, these Salt and Vinegar Wings immediately caught my attention. The idea had been simmering since I perfected my Salt and Vinegar Chips and Salt and Vinegar Popcorn. Originally, I envisioned using vinegar powder for the wings, but in an effort to reduce unnecessary pantry ingredients, a simple yet effective vinegar marinade became the star.

As I learned previously with my Sweet Chili Wings, the secret to truly crispy oven-baked chicken wings lies in using a roasting rack. This technique allows for optimal air circulation and ensures fat drips away, leading to gloriously crispy skin. Once the wings are perfectly golden, a final toss in an additional, potent salt and vinegar mixture amplifies that signature tangy flavor, making every bite an unforgettable experience. This recipe yields a perfect dozen wings, making it ideal for a dinner for two (trust me, six wings per person is easily achievable!) or a fantastic addition to your Super Bowl spread for a cozy gathering.

Essential Ingredients for Homemade Salt and Vinegar Wings

Crafting these irresistibly tangy and crispy oven-baked salt and vinegar wings requires just a few key ingredients. Each plays a vital role in achieving that perfect flavor and texture:

Chicken Wing Pieces: For the best results, opt for pre-cut chicken wing sections, specifically drumettes (the mini drumstick-like part) and flats (the middle, flatter section). If you purchase whole wings, you can easily separate them yourself. Remember to save the wing tips for homemade chicken broth, or simply discard them.
Vegetable Oil: A neutral oil like vegetable or canola oil is crucial. Brushing it lightly onto the wings before baking helps the skin crisp up beautifully without imparting any unwanted flavors. Choose an oil with a relatively high smoke point for optimal baking.
Salt: Far more than just a flavor enhancer, salt is a defining component of this dish. Kosher salt is highly recommended due to its larger flake size, which allows for more even distribution and a less intensely salty taste per crystal compared to finer table salt. It truly makes the meat taste exceptional.
Vinegar: The heart and soul of salt and vinegar wings! Distilled white vinegar is my go-to for a classic, robust tangy flavor. However, don’t hesitate to experiment with malt vinegar for a slightly richer, more savory note, or apple cider vinegar if you prefer a touch of subtle sweetness to balance the tang.
Garlic and Onion Powders: These aromatic spices add an extra layer of savory depth to the marinade, complementing the strong salt and vinegar flavors perfectly. They provide a subtle, irresistible kick that elevates the overall taste profile of the wings.

Achieving Perfectly Crispy Baked Chicken Wings

The quest for truly crispy chicken wings without deep frying often leads to disappointment if the right technique isn’t used. The absolute best way to bake chicken wings to achieve that coveted crispy skin is by utilizing a roasting rack placed inside a baking pan. This simple setup is a game-changer for several reasons:

Air Circulation: The rack lifts the wings off the pan surface, allowing hot air to circulate completely around each piece. This ensures even cooking and promotes crisping on all sides, rather than just the top.
Fat Drainage: As the wings cook, fat renders out of the skin. The roasting rack allows this fat to drip down into the pan below, preventing the wings from sitting in their own grease. This keeps the skin from becoming soggy and contributes significantly to its crispness.

Don’t have a dedicated roasting rack? No problem! A standard cooling rack placed on a rimmed baking sheet works just as effectively. Just be sure the cooling rack is oven-safe and sturdy enough to hold the weight of the wings. This method is the secret to getting that perfect, irresistible crunch you’d typically associate with fried wings, but with all the benefits of oven baking.

Crafting Your Salt and Vinegar Marinade: The Flavor Secret

The marinade is where the magic of salt and vinegar wings truly begins. It infuses the chicken with that signature tangy, savory flavor, but the application is key for maximum impact.

First, prepare your potent flavor mixture: Whisk together the vinegar, salt, garlic powder, and onion powder until the salt is mostly dissolved. I find it easiest to do this directly in a measuring cup. Here’s a crucial step: **reserve half of this mixture** for tossing with the wings after they’ve baked. This dual-application ensures a powerful, fresh burst of flavor that cooked-in marinade alone cannot achieve.

Next, add your chicken wing pieces to a shallow dish or a large freezer bag. Pour the remaining half of the vinegar mixture over the wings, making sure they are as submerged as possible. This allows the chicken to absorb the tangy goodness. Refrigerate for 2-4 hours. This marinating time is essential for the flavors to penetrate the meat, but avoid marinating for too long (overnight) as the vinegar can start to break down the chicken’s texture too much.

Once marinated, discard the used marinade and, most importantly, **pat the wings completely dry** with paper towels. This step cannot be stressed enough – any residual moisture on the skin will steam rather than crisp, leading to rubbery rather than crunchy wings. Dry wings are happy, crispy wings!

Arrange the thoroughly dried wings in a single layer on your prepared roasting rack. Brush each wing piece generously with vegetable oil, then give them a light sprinkle of additional salt. This extra layer of oil and salt further promotes crisping and enhances flavor during baking.

Bake the wings in a preheated oven at the recommended temperature (typically 400°F/200°C) for approximately 45-50 minutes, or until they are golden brown and an instant-read thermometer inserted into the thickest part of the wing (avoiding the bone) registers an internal temperature of 165°F (74°C). The higher temperature helps achieve that desirable crispy exterior while ensuring the chicken is cooked through.

Finally, once the wings are perfectly baked and crispy, remove them from the oven and immediately transfer them to a large bowl. Pour the reserved vinegar mixture over the hot wings and toss them thoroughly until each piece is coated. Serve them immediately to enjoy the ultimate combination of hot, crispy, and intensely tangy flavor!

Frequently Asked Questions About Baking Salt and Vinegar Wings

Do I cover wings when baking?

Absolutely not! This is a common mistake that can completely ruin your crispy wing ambitions. Covering your wings while baking traps steam, which will lead to a soggy, rubbery skin instead of the desired crisp texture. For optimal crispiness, always bake chicken wings uncovered, allowing the hot air to circulate freely and dry out the skin.

Tips for Achieving Maximum Crispiness

Pat Dry, Pat Dry, Pat Dry: This cannot be emphasized enough. Excess moisture on the chicken skin is the enemy of crispiness. Use plenty of paper towels to thoroughly dry your wings after marinating.
Use a Roasting Rack: As detailed above, a rack allows air to circulate around the entire wing, ensuring even crisping and letting fat drain away.
Don’t Overcrowd the Pan: Give your wings space! Arrange them in a single layer with a little room between each piece. If they’re too close, they’ll steam rather than roast, hindering crispiness. Use two baking sheets if necessary.
High Heat is Key: Baking at a higher temperature (like 400°F/200°C) helps render the fat and crisp the skin quickly.
Broil at the End (Optional): For an extra boost of crispiness, you can briefly broil the wings for 2-3 minutes at the very end of the cooking time. Watch them closely to prevent burning!

Storing and Reheating Leftover Wings

Leftover salt and vinegar wings can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat them and maintain as much crispiness as possible:

Oven/Toaster Oven: This is the best method. Preheat your oven or toaster oven to 375°F (190°C). Place the wings on a baking sheet (preferably with a rack) and reheat for 10-15 minutes, or until heated through and crispy again.
Air Fryer: An air fryer also works wonderfully for reheating. Cook at 350°F (175°C) for 5-7 minutes, shaking the basket halfway through.
Microwave: While convenient, the microwave will make the wings soft and rubbery. Only use this method if crispiness is not a priority.

Serve It Up: Pairing Suggestions for Salt and Vinegar Wings

These Salt and Vinegar Wings are incredibly versatile and pair well with a variety of sides and dips. For a complete meal, consider serving them alongside a crisp green salad, creamy coleslaw, or a side of oven-baked sweet potato fries. If you’re hosting a game day, offer a cool ranch or blue cheese dip to complement the tangy wings, or even a simple side of celery and carrot sticks for a refreshing crunch. A cold beer, a sparkling hard cider, or even a crisp white wine would also be excellent beverage pairings to cut through the richness and acidity.

Explore More Crispy Baked Chicken Wing Recipes

If you’re now hooked on the magic of oven-baked chicken wings, you’re in luck! There’s a whole world of flavor to explore. Expand your wing repertoire with these other easy and delicious crispy baked chicken wing recipes:

Sweet and Sour Chicken Wings: A delightful balance of sweet and tangy flavors.

Curry Chicken Wings: Infused with aromatic spices for an exotic twist.

Baked Buffalo Chicken Wings: The classic spicy favorite, baked to perfection.

Mexican Chicken Wings: A flavorful fiesta in every bite.

Honey Barbecue Wings: Sticky, sweet, and smoky goodness.

Salt and Vinegar Wings

Yield:
12 wings

Prep Time:
15 minutes

Cook Time:
45 minutes

Marinade Time:
2 hours

Total Time:
3 hours

These crispy baked Salt and Vinegar Wings are easy to make at home with its salty and tangy marinade! Serve them for dinner or for your Super Bowl watching.

Ingredients

12 wing pieces (drumettes and flats), thawed and patted dry
1 cup white distilled or apple cider vinegar
1 tablespoon kosher or sea salt (do not use table salt or it’ll be too salty)
1 teaspoon granulated sugar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons vegetable oil
Sliced green onion, for garnish

Instructions

Add the wings to a shallow baking dish or freezer bag.
Whisk together the vinegar, salt, sugar, garlic powder, and onion powder until salt and sugar have mostly dissolved. Reserve half of the mixture for later.
Pour the remaining half over the chicken, making sure the wings are as submerged as possible. Refrigerate 2-4 hours.
Preheat oven to 400F. Line the bottom of a roasting pan or cookie sheet with foil. Place a roasting or cooling rack on top then generously grease with cooking spray.
Remove the wings from the marinade and discard the marinade. Pat wings completely dry.
Place the wings in a single layer on the roasting rack. Brush each side with the oil then sprinkle a touch of salt on each one. Bake 45-50 minutes until internal temperature reaches 165F.
When the wings are done, toss with the reserved vinegar mixture then serve immediately with green onion on top.

Notes

Liked this wing recipe? Check out my Sweet Chili Wings, Buffalo Chicken Wings, Curry Chicken Wings, Mexican Chicken Wings, Honey Barbecue Wings, and Sweet and Sour Wings.
Love salt and vinegar? Check out my Salt and Vinegar Chips and Salt and Vinegar Popcorn.

Did you make this recipe?

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Zesty Salt and Vinegar Wings