I’m a big fan of salty, tangy snacks—especially salt-and-vinegar or jalapeño chips. I can’t keep a bag in the house because once I start, there’s no stopping me until it’s gone. That same love of bold, tangy flavor inspired these Salt and Vinegar Chicken Wings. They’re oven-baked for crisp skin, finished with a bright apple cider vinegar glaze, and ideal for game day, gatherings, or a simple weekend snack.
These wings are baked on a rack to keep them crisp without deep frying. After the initial bake, they’re tossed in a tangy vinegar mixture, then returned to the oven under the broiler for a final minute or two to caramelize and re-crisp the skin. The result is a balance of bright acidity, just enough heat from cayenne, and a satisfying crunch that keeps people reaching for more.
Baking wings on a rack with space between each piece is a simple technique that reliably produces crispy results. Patting the skin dry before seasoning helps remove excess moisture, which allows the skin to brown and crisp more quickly. The apple cider vinegar finish brings that familiar salt-and-vinegar chip flavor to the wings without overwhelming them.
After tossing the cooked wings in the vinegar seasoning, a short stint under the broiler locks the flavor to the skin and intensifies the texture. Serve them immediately for the best contrast between tangy glaze and crunchy skin. They pair nicely with carrot and celery sticks and a creamy dip, though the wings are delicious on their own.
Also try a lemon pepper baked wing variation for a brighter, citrus-forward option.
Salt and Vinegar Chicken Wings
4 people
Ingredients
For the Wings:
- 3 pounds split chicken wings
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly ground pepper
For the Vinegar Finish:
- 1/2 cup apple cider vinegar
- 1/4 tsp cayenne pepper (adjust to taste)
- 1/2 tsp garlic powder
- 1.5 tsp kosher salt
- 1 tbsp finely chopped parsley, for serving (optional)
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with foil and place a wire rack on top. The rack keeps the wings elevated so hot air can circulate and crisp the skin.
- Spread the wings in a single layer on a large cutting board or tray and pat them dry with paper towels to remove excess moisture. Dry skin crisps much better in the oven.
- Place the wings in a bowl and toss with the olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon pepper until evenly coated.
- Arrange the wings on the wire rack in a single layer, making sure they are not touching. This prevents steaming and encourages even browning. Bake for 35 to 40 minutes, until the wings are golden brown and crisp.
- While the wings bake, whisk together the apple cider vinegar, cayenne, garlic powder, and 1.5 teaspoons kosher salt in a large mixing bowl. Let the mixture sit for a few minutes so the salt dissolves; whisk occasionally to keep the salt from settling.
- When the wings are done, turn the oven to broil. Working carefully, transfer the wings to the bowl with the vinegar mixture and toss continuously for about 2 minutes so each wing is well coated in the tangy finish.
- Using tongs, return the coated wings to the wire rack, spacing them evenly. Place the rack on the top oven shelf and broil for 1 to 3 minutes, watching closely so the glaze caramelizes but does not burn. Broilers vary in intensity, so stay attentive.
- Remove the wings from the oven and arrange them on a serving platter. Spoon 3 to 4 tablespoons of any remaining vinegar mixture from the bowl over the wings, sprinkle with a little extra salt if desired, and garnish with chopped parsley.
- Serve immediately, with optional fresh-cut carrots, celery, and your favorite dipping sauce. These wings are excellent on their own, but a creamy dip contrasts nicely with the sharp vinegar finish.
Nutrition information is automatically calculated and should be used only as an approximation.
Additional Info
Tips, Variations, and Storage
For extra-crispy wings, pat them thoroughly dry and avoid overcrowding the rack. If you prefer less tang, reduce the vinegar to 1/4 cup and increase garlic powder slightly. To make a spicier version, add 1/2 teaspoon cayenne or a pinch of red pepper flakes to the vinegar mixture.
Make-ahead: You can bake the wings and store them in an airtight container in the refrigerator for up to 2 days. Reheat in a 400°F oven on a rack for 8–10 minutes to restore crispness, then toss in the vinegar finish and broil briefly.
Leftovers keep well for 2–3 days in the fridge. Reheat in the oven rather than the microwave to keep the skin crisp. These wings also freeze well after baking—cool completely, freeze on a tray until solid, then transfer to a freezer-safe bag for up to a month. Reheat from frozen in a hot oven until hot and crisp.
Jump to the comments section to share your feedback or ask questions.