Salt and Vinegar Chicken Wings

These crispy, oven baked chicken wings mimic the taste of classic salt & vinegar chips! Salty, tangy and finger lickin’ good, these chicken wings are the ultimate snack or game day appetizer!

Growing up I had a serious obsession with salt and vinegar chips. Salty, tangy, lip puckering crispy chips. Love. Them. Kettle cooked, baked, fried, with ridges, without ridges, wavy, curved, thick cut, thin cut, stacked nice and neat, broken and strewn about… didn’t matter to me. I’d put them in my sandwiches, eat them plain, dip them in ketchup (don’t judge), use them as a vessel for a more conventional dip, hide in a closet and inhale a ‘family’ size bag all to myself. I couldn’t get enough.

Now that I’m older, I try my hardest to practice self-restraint, and only indulge once in a while. Okay I lie, now I just buy the reduced fat kind. Shhhhhh don’t tell. I’ve been dying to make something for the blog, with one of my favorite flavors of chips. I thought of crushing them and using them as a coating on chicken, sharing my favorite sandwich with you guys, and a couple other dishes (that I still may develop and post).

Chicken wings with roasted, tender, juicy meat, crisp skin, and robust flavor. These wings have the perfect combination, and balance, of salty and sour flavor found in the chips, just transformed to coat finger lickin’, delicious chiz-ickin’… wings. Nice bite and tang from the duo of vinegars, well balanced salty flavor from the use of sea salt as opposed to kosher salt, and slight, very subtle sweetness on the back end from the touch of sugar and dry ranch mix. These wings are highly addictive, and if you like salt and vinegar chips, I can guarantee you will love these wings.

I made these two different ways, depending on how strong of a salt and vinegar flavor you would like your wings to have. If you want a potent, lip pucker inducing wing, I highly suggest you marinate the wings first. The marinade contains the same exact ingredients, and measurements, as the sauce. All you need to do is double the sauce and pour half of it into a bag, or large bowl, with the wings to marinate. Make sure you discard the marinade, because you will not be cooking the sauce and I don’t want you to give yourself salmonella. That is No Bueno! So, keep the marinade and the sauce separate.


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 wings. Until next time, cheers and happy wing-gobbling!



  • 2 – 2 ½ pounds Chicken Wings
  • 1 ½ tsp Baking Powder
  • 1 tsp Kosher Salt
  • ½ tsp Accent Or, poultry seasoning
  • ¼ tsp Garlic Powder

Marinade: (optional, for a more potent wing)

  • 1/4 Cup + 1 TBS White Distilled Vinegar
  • 2 TBS Apple Cider Vinegar
  • 3 tsp Kosher Sea Salt
  • 1 tsp Dry Ranch Mix
  • ½ tsp Granulated Sugar


  • 1/4 Cup + 1 TBS White Distilled Vinegar
  • 2 TBS Apple Cider Vinegar
  • 3 tsp Kosher Sea Salt
  • 1 tsp Dry Ranch Mix
  • ½ tsp Granulated Sugar


  • Line a large sheet pan with parchment paper and place a wire rack insert on top. Set aside.
  • 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.
  • Optional, Marinate Chicken Wings: Combine all marinade ingredients in a large Ziploc bag, add chicken wings and marinate for 3-4 hours. Drain and discard marinade.
  • To Cook Chicken Wings: Fill a large stockpot, with a steamer basket insert, with 1-1 ½’’ of water. Cover and bring the water to a boil over high heat.
  • Add the wings to the steamer basket insert. Cover with a lid, reduce heat to medium and steam wings for 10 minutes.
  • Remove the wings to a clean work surface lined with paper towel or a clean kitchen towel. Pat thoroughly dry. Place dried wings in a mixing bowl and set aside.
  • In a small bowl, combine the baking powder, salt and garlic powder.
  • Sprinkle baking powder mixture over wings, tossing to coat evenly.
  • Transfer chicken wings to the sheet pan with rack insert, placing them in a single layer (do not overlap). Place sheet pan in the refrigerator, but do not wrap with plastic (you do not want condensation from wrapping them in plastic dripping on the wings.) Refrigerate the wings at least 8 hours, preferably overnight.**
  • Preheat the oven to 425 degrees and arrange baking rack to middle position. Remove the wings from the refrigerator and allow them to sit on the counter, and come to room temperature, while the oven is preheating.
  • Roast chicken wings for 20 minutes. Remove wings, flip over, and continue to roast wings for another 15-20 minutes, or until crispy, browned and cooked through.
  • Meanwhile, prepare the sea salt and vinegar sauce: Combine all ingredients in a small container, with a tight fitting lid. Vigorously shake together all ingredients to dissolve salt, sugar, and ranch mix. Set aside.
  • When wings are cooked, remove and transfer to a large mixing bowl. Drizzle wings with 2/3rds of the salt and vinegar sauce and toss together to completely coat the wings.
  • Adjust oven temperature to High Broil.
  • Transfer wings back to wire rack, and broil for 1-2 minutes. Flip and broil an additional 1-2 minutes.
  • Transfer wings back to mixing bowl. Drizzle and toss with remaining salt and vinegar sauce. Or serve remaining sauce on the side for dipping.
  • Serve wings immediately.

Recipe Notes

  • Read recipe fully before preparing. These wings require an overnight, inactive time, in the refrigerator.
  • If you absolutely must cover the wings while they are in the refrigerator- allow them to cool completely in the refrigerator for a couple hours, then place a piece of parchment paper over them.
  • Make sure you are using KOSHER salt, if using table salt the wings will come out very salty!!
  • If you don’t want to steam the chicken wings first, skip the marinade process. Instead, pat the wings dry, toss them with the baking soda mixture and follow these instructions:
  • Adjust oven racks to upper and lower middle positions. Preheat oven to 250 degrees F.
  • Line a large baking sheet with aluminum foil for easy clean up and insert a wire rack on top. Lightly spray rack with non-stick cooking spray. Lay wings, skin side up, on the rack in a single layer (It’s okay if they fit snugly).
  • Transfer wings to the oven on the lower-middle rack and bake for 30 minutes. After 30 minutes, transfer the wings to the upper-middle rack and increase the temperature to 425 degrees F. Continue to bake for 40-50 minutes, rotating the pan halfway through cooking.
  • Follow the recipe as instructed by preparing the salt and vinegar sauce and tossing the wings in the sauce after they are cooked.


Love & Sparkle,


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