These crispy baked Salt and Vinegar Wings are simple to prepare at home. A salty, tangy marinade gives the wings bold flavor—perfect for dinner, game day, or a casual snack.
Happy 2022! After a short break, I’m back with a new favorite recipe. I stepped away for a bit to rest and recharge—between testing recipes, running a small shop, and dealing with unexpected car repairs, I needed time to recover my energy. The pause helped; I cleaned, cooked, and even finally made homemade brioche, which had been on my list for years.
During that downtime I craved savory comfort food and breads rather than sweets. When deciding what to share first this year, these Salt and Vinegar Wings jumped out at me. After experimenting with salt-and-vinegar snacks like homemade chips and popcorn in the past, I wanted to translate that bright, acidic flavor to oven-baked chicken wings.
I considered using vinegar powder, but chose a simple liquid marinade instead—less pantry clutter and easy to make with common ingredients. The technique is straightforward: marinate the wings, dry them thoroughly, and bake them on a rack so hot air circulates and the skin crisps. After baking, toss the wings with a little of the reserved vinegar mixture for an extra burst of tang.
Ingredients For Salt and Vinegar Wings
To make baked salt and vinegar wings, gather:
- 12 chicken wing pieces (drumettes and flats), thawed and patted dry. If you buy whole wings and cut them yourself, save the tips for stock or discard.
- 1 cup white distilled or apple cider vinegar — white vinegar gives a classic sharp bite; apple cider adds mild sweetness.
- 1 tablespoon kosher or sea salt — kosher salt works well because of its flake size; avoid table salt here to prevent over-salting.
- 1 teaspoon granulated sugar — balances the vinegar.
- 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder — for a savory lift.
- 2 tablespoons vegetable oil — a neutral oil helps the skin crisp when brushed on before baking.
- Sliced green onion for garnish, optional.
How To Bake Chicken Wings
The best way to bake wings is on a roasting or cooling rack set over a rimmed baking sheet. Elevating the wings lets hot air circulate underneath and allows fat to drip away, which helps the skin become crispy rather than soggy. If you don’t have a roasting rack, a metal cooling rack placed on a baking sheet works well—just make sure it’s oven-safe.
How To Make Salt and Vinegar Wings
1. Make the marinade: Whisk together the vinegar, salt, sugar, garlic powder, and onion powder until the salt and sugar start to dissolve. Reserve half of the mixture for tossing the wings later.
2. Marinate the wings: Place the wings in a shallow dish or a resealable bag and pour the remaining marinade over them, making sure the pieces are as submerged as possible. Refrigerate for 2–4 hours.
3. Dry and prep: When ready to bake, discard the used marinade and thoroughly pat the wings dry—dry skin is essential for crisping. Preheat the oven to 400°F (200°C). Line a baking sheet with foil and set a roasting rack or cooling rack on top; grease the rack lightly.
4. Oil and season: Arrange the wings in a single layer on the rack. Brush each piece with a little vegetable oil and sprinkle a pinch of salt over the top.
5. Bake: Roast the wings for about 45–50 minutes, until they are golden and the internal temperature reaches 165°F (74°C). Cooking time will vary slightly with wing size.
6. Toss and serve: Immediately after baking, toss the wings with the reserved vinegar mixture so they pick up extra tang. Garnish with sliced green onions if desired and serve hot.
Do I cover wings when baking?
No—do not cover the wings while baking. Covering traps steam and will result in soft, steamed skin instead of the crisp texture you want.
More Crispy Baked Chicken Wings
If you enjoy these salt and vinegar wings, try other oven-baked wing flavors such as Sweet Chili Wings, Curry Chicken Wings, Baked Buffalo Chicken Wings, Mexican Taco-Style Wings, Honey Barbecue Wings, or Sweet and Sour Wings. These variations use similar baking techniques but different marinades and sauces for a range of flavors.
Salt and Vinegar Wings
These crispy baked Salt and Vinegar Wings are easy to make at home with a salty, tangy marinade. Serve them for dinner or for game day.
Ingredients
- 12 wing pieces (drumettes and flats), thawed and patted dry
- 1 cup white distilled or apple cider vinegar
- 1 tablespoon kosher or sea salt (do not use table salt)
- 1 teaspoon granulated sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons vegetable oil
- Sliced green onion, for garnish (optional)
Instructions
- Add the wings to a shallow dish or a resealable bag.
- Whisk together the vinegar, salt, sugar, garlic powder, and onion powder until mostly dissolved. Reserve half the mixture.
- Pour the remaining marinade over the wings, making sure they are covered. Refrigerate 2–4 hours.
- Preheat oven to 400°F. Line a baking sheet with foil and place a roasting or cooling rack on top; lightly grease the rack.
- Remove wings from the marinade, discard the used marinade, and pat wings completely dry.
- Arrange wings in a single layer on the rack. Brush with oil, sprinkle a little salt, and bake 45–50 minutes until cooked through and crisp.
- Toss hot wings with the reserved vinegar mixture and serve immediately, garnished with green onion if desired.
Notes
- Patting the wings completely dry before baking is essential for crisp skin.
- Adjust vinegar type to taste: distilled white for sharpness, apple cider for a hint of sweetness.
- Reserve the marinade before adding raw chicken so you can toss the finished wings without reheating used marinade.