Tangy, tasty, and totally ready to party!
As soon as I hear “chicken wings” I think it must be a celebration. A graduation party, a game-day get-together, a picnic, a tailgating party, Father’s Day or Mother’s Day, or a birthday. Wait. That doesn’t cover Memorial Day, the 4th of July, and Labor Day! One of the first dishes I ever made for a crowd was a chicken recipe for a graduation party. This wing recipe, with its dry rub and vinegar tang, takes me right back there.
The highlight of these wings is the crispiness of the skin. This is partly due to baking them just with a dry rub, no sauce. The brilliant flavor comes from tossing the wings in vinegar and salt after baking them, ensuring the brightness of the vinegar stays fresh, not dulled by cooking. If you’ve ever experienced French fries with vinegar or fish-n-chips British style, you get the idea.
Another reason to love this recipe? It’s super simple, and all you’ll likely need to purchase is the wings themselves since the remaining four ingredients are pantry staples. You can also double, triple, or quadruple the recipe easily. And although they’re perfectly flavorful on their own you could also add a dip like Easy Honey Mustard Dipping Sauce. It’s sure to be a crowd-pleaser – and maybe even the one dish guests remember from your celebration.
Are Salt And Vinegar Chicken Wings Healthy?
Chicken wings are a good source of protein, but because the skin-to-meat ratio is high (that’s the reason they bake up so crispy and tasty!) they’re higher in cholesterol and fat than other cuts. But the methods used to prepare these salt and vinegar wings are comparatively healthy compared to popular preparations. For one, these are baked, not deep-fried as many recipes suggest. They’re also tossed with just vinegar and salt, which contain zero fat, not drenched in butter or coated in breading like some. The easiest way to make your meal healthier? Serve these wings with lighter vegetable sides and eat them in moderation. It’s fun food, and we all need a little of that!
Is Using Foil On The Pan Necessary?
Lining the baking dish with foil is done primarily to make cleanup more speedy. The wings will release a lot of grease as they cook, which can potentially burn onto the pan. But if you prefer not to use aluminum foil you have a few options. One is to use parchment paper sprayed with nonstick spray instead. And if you’re okay with doing a little scrubbing you can definitely cook the wings directly on the pan. You can make dish duty a little lighter by removing the wings from the pan as soon as they’re cooked, immediately scraping excess grease and browned bits from the pan, and then soaking it right away in soapy water. Soak it for at least 30 minutes and scrub with a stiff brush.
How to Make Ahead and Store
This is best made the day of serving. If you have it ready early, it’s fine to keep it hot in a low oven (160 to 200 degrees F) for about 30 minutes. In the unlikely event you have leftovers, store them in the fridge for 2 to 3 days and reheat them in the oven or air fryer. You can also freeze the wings for up to 6 months, but remember that the flavor and crunch will likely be dulled.
Serving Suggestions
These wings are a substantial appetizer for casual weekend get-togethers. To round out the fun you could add Healthy Broccoli Apple Salad with Greek Yogurt. Or serve them with this flavorful Mexican Grilled Corn Salad With Jalapeño and Avocado. And if you’re looking for more finger foods for your soirée, try these Air Fryer Jalapeño Poppers or Bacon Wrapped Pineapple Bites.
Parties aside, these wings are an easy main course to pop into the oven for a weeknight dinner. They can crisp up while you’re preparing Garlic Mashed Potatoes and Instant Pot Green Beans.
Ingredients
- 2 pounds fresh chicken wings approx 20 wings and drums
- 2 tablespoons seafood seasoning blend
- Nonstick cooking spray
- 3 tablespoons white distilled vinegar
- 1/2 teaspoon sea salt
Instructions
- Preheat your oven to 400 degrees F.
- In a large bowl, toss the chicken wings with the seafood seasoning blend until they are evenly coated.
- Line a baking sheet with foil and apply a light coating of nonstick cooking spray. Arrange the wings on the baking sheet in a single layer.
- Bake the wings in the preheated oven for 25 minutes, then flip them over and continue baking for another 25 minutes until they are crispy and fully cooked.
- While the wings are baking, mix the white distilled vinegar and sea salt in a bowl.
- Once the wings are done, toss them in the vinegar and salt mixture to coat evenly.
- Serve the wings hot, accompanied by celery sticks if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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