Easily one of the favorites of all time for finger food are wings! Everyone loves a plate of chicken wings. Places like Buffalo Wild Wings and Hooters lives off of this business. The thing is they only have hot, hot, and hotter lol. While I don’t mind that at all a lot of people want something a little bit different than just heat all the time. With that said though what flavors do we want? Well I don’t know about you guys but I wanted to try a flavor I already love in chips… Salt and Vinegar Chicken Wings!! OMG I love Salt and Vinegar chips, when ever my daughter gets some I am stealing her bag chowing on them lol. I had tried several different recipes I found this and didn’t like any of them so little by little I started taking what I liked from each one until I came up with a version I was into. I love how these came out, as does my son. When ever he sees them being prepped he hovers waiting for them to be done so he can dig into them. I know you guys will totally dig these so give them a try and let me know what you think.
Do you have a great wing recipe I need to try? Hit me up and let me know what it is!
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- 2 – 2 ½ pounds Chicken Wings
- 1 ½ tsp. Baking Powder
- Salt
- ¼ tsp. Garlic Powder
- 1/4 Cup + 1 Tbsp. White Distilled Vinegar
- 2 Tbsp. Apple Cider Vinegar
- 3 tsp. Salt
- 1 tsp. Dry Ranch Mix
- ½ tsp .Granulated Sugar
- 1/4 Cup + 1 TBS White Distilled Vinegar
- 2 Tbsp. Apple Cider Vinegar
- 3 tsp. Salt
- 1 tsp. Dry Ranch Mix
- ½ tsp. Granulated Sugar
- Combine all marinade ingredients in a large Ziploc bag, add chicken wings and marinate for 3-4 hours. Drain and discard marinade.
- ill a large stockpot, with a steamer basket insert, or metal strainer (this is what I use though I know a steamer would be easier I don't have one), 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 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.
- ombine 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.
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