Salt and Vinegar Wings

Local 5 Live Recipes


 Yield: 12 servings


3 lbs. split chicken wings

2 Tbsp. olive oil

Kosher salt, to taste

Ground black pepper, to taste

½ cup apple cider vinegar

¼ tsp. cayenne pepper

½ tsp. garlic powder

1 tsp. kosher salt

1 Tbsp. finely chopped parsley for serving, optional

Ranch or blue cheese dressing or serving, optional


Preheat oven to 400°F. Line a large baking sheet with foil and top with a wire baking rack.

Pat chicken wings dry with a paper towel. In a large bowl, toss wings with olive, salt and pepper to coat.

Place wings on wire rack in a single layer, making sure that the wings do not touch. Bake for 35-40 minutes, or until skin is browned and crispy.

While wings are cooking, prepare the vinegar finishing sauce. In a large bowl, whisk together apple cider vinegar, cayenne, garlic powder and salt.

Remove wings from oven and turn to broil. Using a pair of tongs or a spatula, transfer the baked wings to the finishing sauce. Toss thoroughly to coat.

Transfer wings back onto wire rack and spread in an even layer; do not discard the vinegar sauce. Broil wings on high until crisp again, about 1 minute, being careful not to burn the wings.

Remove wings from oven and place on a platter to serve. Spoon remaining vinegar sauce onto wings, if desired. Garnish with parsley and serve immediately with ranch or blue cheese dressing.

Per Serving: Calories 240, Total Fat 17g (Saturated 4.5g, Trans 0g), Cholesterol 125mg, Sodium 260mg, Total Carbohydrate 1g (Dietary Fiber 0g, Total Sugars 0g, Includes 0g Added Sugars), Protein 20g, Vitamin D 0%, Calcium 2%, Iron 6%, Potassium 4%

*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

Copyright 2021 Nexstar Media Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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