20 Crispy Salt and Vinegar Chicken Wing Recipes Spicy

Craving that perfect crunch with a tangy twist? Look no further! Our roundup of 20 Crispy Salt and Vinegar Chicken Wing Recipes Spicy is here to turn your snack time into a flavor-packed adventure. Whether you’re hosting game night or just in the mood for some comfort food with a kick, these recipes promise to deliver mouthwatering goodness that’ll have everyone reaching for more. Let’s dive in!

Spicy Salt and Vinegar Chicken Wings

Perfect for game day or just because, these wings pack a punch with their spicy salt and vinegar flavor. You’ll love how easy they are to make, and even more how they disappear in minutes.

Ingredients

• Chicken wings – 2 lbs
• White vinegar – 1 cup
• Salt – 1 tbsp
• Cayenne pepper – 1 tsp
• Vegetable oil – for frying

Instructions

1. In a large bowl, combine chicken wings with white vinegar and salt. Let marinate in the refrigerator for at least 1 hour, turning once halfway through. Tip: For deeper flavor, marinate overnight.
2. Heat vegetable oil in a deep fryer or large pot to 375°F. Tip: Use a candy thermometer to ensure accurate temperature.
3. Remove wings from marinade, shaking off excess, and pat dry with paper towels. Tip: Dry wings ensure crispier skin.
4. Fry wings in batches for about 10 minutes, or until golden brown and crispy. Avoid overcrowding the pot.
5. Transfer fried wings to a paper towel-lined plate to drain. Immediately sprinkle with cayenne pepper while still hot.

Ready to serve, these wings are irresistibly crispy with a tangy vinegar kick and a spicy finish. Try pairing them with a cool blue cheese dip to balance the heat.

Baked Salt and Vinegar Chicken Wings

Mmm, imagine biting into crispy, tangy chicken wings that pack a punch of salt and vinegar flavor. Perfect for game night or just because, these wings are a breeze to make and even easier to devour.

Ingredients

• Chicken wings – 2 lbs
• White vinegar – 1 cup
• Salt – 2 tsp
• Baking powder – 1 tbsp

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the chicken wings with white vinegar and let them marinate for 30 minutes. Tip: This step ensures the vinegar flavor really soaks into the wings.
3. Drain the wings and pat them dry with paper towels. Tip: Dry wings crisp up better in the oven.
4. Toss the wings with salt and baking powder until evenly coated. Tip: Baking powder is the secret to extra crispy skin.
5. Arrange the wings on the prepared baking sheet in a single layer, not touching.
6. Bake for 50 minutes, flipping the wings halfway through, until golden and crispy.

Enjoy these wings hot out of the oven, where the skin is crackly and the meat is juicy. Serve with extra vinegar on the side for dipping, or toss with your favorite hot sauce for an extra kick.

Grilled Salt and Vinegar Chicken Wings

Mmm, imagine biting into a chicken wing that’s got that perfect crispy skin, tangy vinegar punch, and just the right amount of salt. That’s what you’re in for with these grilled salt and vinegar chicken wings.

Ingredients

• Chicken wings – 2 lbs
• White vinegar – 1 cup
• Salt – 1 tbsp
• Black pepper – 1 tsp

Instructions

1. In a large bowl, combine the chicken wings and white vinegar. Let them marinate in the fridge for at least 2 hours, or overnight for more flavor.
2. Preheat your grill to medium-high heat, about 375°F. Tip: Make sure the grates are clean and lightly oiled to prevent sticking.
3. Remove the wings from the vinegar, letting the excess drip off. Discard the vinegar.
4. Season the wings evenly with salt and black pepper. Tip: For extra crispiness, pat the wings dry with paper towels before seasoning.
5. Grill the wings for about 10 minutes on each side, or until the skin is crispy and the meat reaches an internal temperature of 165°F. Tip: Avoid flipping the wings too often to get those perfect grill marks.

Done right, these wings are a beautiful mix of crispy and juicy, with a bold vinegar tang that’s balanced by the salt. Try serving them with a side of cool ranch or blue cheese dressing to cut through the acidity.

Air Fryer Salt and Vinegar Chicken Wings

Kick off your next game night or casual dinner with these irresistibly tangy and crispy air fryer salt and vinegar chicken wings. They’re a breeze to make and pack a punch of flavor that’ll have everyone reaching for more.

Ingredients

• Chicken wings – 2 lbs
• White vinegar – 1 cup
• Salt – 1 tbsp
• Olive oil – 1 tbsp

Instructions

1. In a large bowl, combine the chicken wings and white vinegar. Let them marinate in the refrigerator for 1 hour to infuse the vinegar flavor.
2. Preheat your air fryer to 400°F for 5 minutes. This ensures your wings start cooking immediately for maximum crispiness.
3. Drain the wings and pat them dry with paper towels. Removing excess moisture is key to getting that perfect crunch.
4. Toss the wings with olive oil and salt until evenly coated. The oil helps the salt stick and promotes even browning.
5. Arrange the wings in a single layer in the air fryer basket, making sure they’re not touching. This allows hot air to circulate around each wing.
6. Cook for 25 minutes, flipping the wings halfway through. Keep an eye on them towards the end to prevent over-browning.
7. Let the wings rest for 5 minutes before serving. This brief wait lets the juices redistribute, ensuring every bite is juicy.

Get ready to enjoy wings with a crave-worthy crispy skin and a bold vinegar tang that’s perfectly balanced by the salt. Serve them with a side of cool ranch or blue cheese dressing to round out the flavors.

Extra Crispy Salt and Vinegar Chicken Wings

Got a craving for something tangy and crunchy? These extra crispy salt and vinegar chicken wings are your next go-to snack. Perfect for game night or just because.

Ingredients

• Chicken wings – 2 lbs
• White vinegar – 1 cup
• Salt – 1 tbsp
• Baking powder – 1 tsp
• Vegetable oil – for frying

Instructions

1. In a large bowl, soak the chicken wings in white vinegar for 30 minutes. This step tenderizes the meat and infuses it with vinegar flavor.
2. Drain the wings and pat them dry with paper towels. Ensuring they’re dry helps achieve maximum crispiness.
3. Toss the wings with salt and baking powder. The baking powder is the secret to that extra crispy skin.
4. Heat vegetable oil in a deep fryer or large pot to 375°F. Use a thermometer to check the temperature for perfect frying.
5. Fry the wings in batches for 10-12 minutes, or until golden brown and crispy. Avoid overcrowding the pot to ensure even cooking.
6. Remove the wings and let them drain on a wire rack. This keeps them crispy by preventing steam from making them soggy.
7. Toss the wings in a little more vinegar and salt right before serving for an extra punch of flavor.

Unbelievably crispy with a mouth-puckering tang, these wings are a hit. Serve them with a side of blue cheese dressing and celery sticks for the ultimate snack experience.

Salt and Vinegar Chicken Wings with Garlic

Did you know that the perfect blend of tangy and savory can turn your snack time into a flavor-packed adventure? These salt and vinegar chicken wings with garlic are here to prove just that, offering a crispy, mouthwatering experience that’s surprisingly easy to whip up.

Ingredients

• Chicken wings – 2 lbs
• White vinegar – 1 cup
• Salt – 1 tbsp
• Garlic powder – 2 tsp
• Olive oil – 2 tbsp

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine the chicken wings with white vinegar and salt, ensuring each wing is well-coated. Let them marinate for at least 30 minutes in the fridge—this step is key for that signature tangy flavor.
3. Drain the vinegar from the wings and pat them dry with paper towels. Tip: Dry wings crisp up better in the oven.
4. Toss the wings with olive oil and garlic powder until evenly coated. Arrange them in a single layer on the prepared baking sheet.
5. Bake for 45-50 minutes, flipping halfway through, until the wings are golden brown and crispy. Tip: For extra crispiness, broil for the last 2-3 minutes, but keep an eye on them to prevent burning.
6. Let the wings rest for 5 minutes before serving. Tip: This allows the juices to redistribute, ensuring every bite is as juicy as it is crispy.

Absolutely irresistible, these wings boast a perfect crunch with a punch of vinegar and garlic in every bite. Serve them with a side of cool ranch or blue cheese dressing to balance the tang, or pile them high at your next game night for a crowd-pleasing snack.

Salt and Vinegar Chicken Wings with Rosemary

Sometimes, you just crave something tangy and herby, and these salt and vinegar chicken wings with rosemary hit the spot perfectly.

Ingredients

• Chicken wings – 2 lbs
• White vinegar – 1 cup
• Salt – 1 tbsp
• Fresh rosemary – 2 tbsp, chopped
• Olive oil – 2 tbsp

Instructions

1. Preheat your oven to 400°F. Tip: A hot oven ensures crispy skin.
2. In a large bowl, mix the chicken wings with white vinegar and salt. Let them marinate for 30 minutes. Tip: The vinegar tenderizes the chicken, making it juicier.
3. Drain the wings and pat them dry with paper towels. Tip: Dry wings crisp up better in the oven.
4. Toss the wings with olive oil and chopped rosemary until evenly coated.
5. Arrange the wings on a baking sheet in a single layer.
6. Bake for 45 minutes, flipping halfway through, until golden and crispy.

These wings come out with a crispy exterior and a juicy, flavorful inside. Try serving them with a side of creamy blue cheese dip to balance the tanginess.

Salt and Vinegar Chicken Wings with Thyme

Salt and vinegar chicken wings with thyme are the perfect blend of tangy and herby, making them a hit for any gathering. You’ll love how the vinegar cuts through the richness, while the thyme adds a subtle earthiness.

Ingredients

• Chicken wings – 2 lbs
• White vinegar – 1 cup
• Salt – 1 tbsp
• Fresh thyme – 2 tbsp
• Olive oil – 2 tbsp

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for crispy wings.
2. In a large bowl, mix the chicken wings with white vinegar and salt, ensuring each wing is well coated. Let them marinate for at least 30 minutes for maximum flavor.
3. Drain the wings and pat them dry with paper towels to remove excess moisture, which helps in achieving crispiness.
4. Toss the wings with olive oil and fresh thyme, making sure they’re evenly coated.
5. Arrange the wings on a baking sheet in a single layer, avoiding overcrowding to ensure even cooking.
6. Bake for 40-45 minutes, flipping halfway through, until the wings are golden brown and crispy.
7. Let the wings rest for 5 minutes before serving to allow the juices to redistribute.

Now, these wings pack a punch with their crispy exterior and juicy interior. Serve them with a side of cool ranch or blue cheese dressing to balance the tanginess, or simply enjoy them as they are for a straightforward, flavorful bite.

Salt and Vinegar Chicken Wings with Lemon

Hey, you ever crave something tangy, crispy, and downright addictive? These salt and vinegar chicken wings with lemon are your next kitchen adventure. Perfect for game day or just because.

Ingredients

• Chicken wings – 2 lbs
• White vinegar – 1 cup
• Salt – 1 tbsp
• Lemon – 1, juiced
• Olive oil – 2 tbsp

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, mix the chicken wings with white vinegar and salt. Let them marinate for 30 minutes at room temperature. Tip: This step tenderizes the wings and infuses them with flavor.
3. Drain the wings and pat them dry with paper towels. Discard the vinegar mixture.
4. Toss the wings with olive oil and spread them out on the prepared baking sheet. Tip: Ensuring they’re not crowded helps them crisp up evenly.
5. Bake for 45 minutes, flipping halfway through, until golden and crispy. Tip: For extra crispiness, broil for the last 2-3 minutes, watching closely to avoid burning.
6. Remove from the oven and immediately drizzle with lemon juice. Toss to coat.

Get ready for wings that are crispy on the outside, juicy on the inside, with a punchy salt and vinegar kick brightened by lemon. Serve them with a side of cool ranch or blue cheese dressing to balance the tang.

Salt and Vinegar Chicken Wings with Honey Glaze

Guess what? You’re about to make some of the most addictive chicken wings you’ve ever tasted. These salt and vinegar wings with a sweet honey glaze are the perfect mix of tangy and sweet, and they’re surprisingly easy to whip up.

Ingredients

• Chicken wings – 2 lbs
• White vinegar – 1 cup
• Salt – 1 tbsp
• Honey – ¼ cup
• Olive oil – 2 tbsp

Instructions

1. Preheat your oven to 400°F.
2. In a large bowl, toss the chicken wings with white vinegar and salt until evenly coated. Let them marinate for 15 minutes. Tip: This step ensures the wings are flavorful and tender.
3. Drain the wings and pat them dry with paper towels. Tip: Dry wings crisp up better in the oven.
4. Arrange the wings on a baking sheet lined with parchment paper, drizzle with olive oil, and bake for 25 minutes.
5. Flip the wings and bake for another 20 minutes until golden and crispy.
6. In a small saucepan, warm the honey over low heat for 2 minutes until it’s easy to drizzle. Tip: Warming the honey makes it easier to coat the wings evenly.
7. Toss the baked wings in the warm honey until glazed.

Zesty and sticky, these wings are a crowd-pleaser with their crispy skin and juicy meat. Serve them with extra napkins and a side of cool ranch dressing to balance the tang.

Salt and Vinegar Chicken Wings with Chili Flakes

These salt and vinegar chicken wings with chili flakes are the perfect blend of tangy, spicy, and crispy. You’ll love how the vinegar cuts through the richness, while the chili flakes add just the right amount of heat.

Ingredients

• Chicken wings – 2 lbs
• White vinegar – 1 cup
• Salt – 1 tbsp
• Chili flakes – 1 tsp
• Baking powder – 1 tsp

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the chicken wings with white vinegar and let them marinate for 30 minutes. Tip: This step ensures the wings are extra tangy.
3. Drain the vinegar and pat the wings dry with paper towels. Tip: Dry wings crisp up better in the oven.
4. Toss the wings with salt, chili flakes, and baking powder until evenly coated. Tip: Baking powder helps achieve that crispy skin without frying.
5. Arrange the wings on the prepared baking sheet in a single layer, ensuring they’re not touching.
6. Bake for 45 minutes, flipping halfway through, until the wings are golden and crispy.

Delightfully crispy with a punch of vinegar and a kick of heat, these wings are a crowd-pleaser. Serve them with a side of cool ranch or blue cheese dressing to balance the flavors.

Salt and Vinegar Chicken Wings with Parmesan

Ever find yourself craving something tangy, crispy, and utterly addictive? These salt and vinegar chicken wings with a parmesan finish are your next kitchen adventure.

Ingredients

• Chicken wings – 2 lbs
• White vinegar – 1 cup
• Salt – 1 tbsp
• Olive oil – 2 tbsp
• Parmesan cheese – ½ cup, grated

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine the chicken wings and white vinegar. Let them marinate for 30 minutes to infuse that tangy flavor.
3. Drain the vinegar and pat the wings dry with paper towels. This step is crucial for crispy skin.
4. Toss the wings with olive oil and salt until evenly coated. Spread them out on the prepared baking sheet.
5. Bake for 45 minutes, flipping halfway through, until the wings are golden and crispy.
6. Sprinkle grated parmesan over the hot wings right out of the oven. The residual heat will melt the cheese slightly.

Right out of the oven, these wings are a perfect mix of crispy, tangy, and cheesy. Serve them with a side of cool ranch or blue cheese dressing to balance the flavors. Perfect for game night or any gathering where you want to impress.

Salt and Vinegar Chicken Wings with Blue Cheese Dip

Mmm, imagine biting into crispy, tangy chicken wings with a creamy blue cheese dip that’s just begging to be devoured. Perfect for game night or when you’re craving something irresistibly flavorful.

Ingredients

• Chicken wings – 2 lbs
• White vinegar – 1 cup
• Salt – 2 tbsp
• Blue cheese – ½ cup
• Sour cream – ½ cup
• Garlic powder – 1 tsp

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, soak the chicken wings in white vinegar for 30 minutes. This step ensures they’re extra tangy.
3. Drain the wings and pat them dry with paper towels. Dry wings crisp up better in the oven.
4. Toss the wings with salt until evenly coated. Arrange them on the prepared baking sheet in a single layer.
5. Bake for 45 minutes, flipping halfway through, until golden and crispy. For extra crispiness, broil for the last 2 minutes.
6. While the wings bake, mix blue cheese, sour cream, and garlic powder in a bowl to make the dip. Stir until smooth.
7. Serve the wings hot with the blue cheese dip on the side. The contrast between the tangy wings and creamy dip is unreal.

The wings come out with a perfect crunch, and the vinegar gives them a punch that’s balanced by the rich dip. Try serving them with celery sticks for a fresh crunch.

Salt and Vinegar Chicken Wings with Ranch Dressing

Zesty and tangy, these salt and vinegar chicken wings are a game-day favorite that’ll have everyone reaching for more. You’ll love how the crispy skin soaks up all that vinegar goodness, balanced perfectly with cool ranch dressing.

Ingredients

• Chicken wings – 2 lbs
• White vinegar – 1 cup
• Salt – 1 tbsp
• Vegetable oil – 2 tbsp
• Ranch dressing – ½ cup

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the chicken wings with white vinegar and salt until evenly coated. Let them marinate for 30 minutes at room temperature, flipping halfway through.
3. Drain the wings and pat them dry with paper towels to ensure they get crispy in the oven.
4. Arrange the wings on the prepared baking sheet, drizzle with vegetable oil, and bake for 45 minutes, flipping halfway through, until golden and crispy.
5. Serve the wings hot with ranch dressing on the side for dipping.

Kick back and enjoy these wings with their irresistible crunch and punchy flavor. They’re perfect for piling high on a platter or serving alongside celery sticks for a refreshing contrast.

Salt and Vinegar Chicken Wings with BBQ Sauce

Got a craving for something tangy and sweet with a crispy bite? These salt and vinegar chicken wings with BBQ sauce are your next game-day star or weeknight treat.

Ingredients

• Chicken wings – 2 lbs
• White vinegar – 1 cup
• Salt – 1 tbsp
• BBQ sauce – ½ cup
• Vegetable oil – 2 tbsp

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, soak the chicken wings in white vinegar for 30 minutes to tenderize and infuse them with tangy flavor.
3. Drain the wings and pat them dry with paper towels to ensure they get crispy.
4. Toss the wings with salt and vegetable oil until evenly coated.
5. Arrange the wings on the prepared baking sheet in a single layer, leaving space between each for even cooking.
6. Bake for 45 minutes, flipping halfway through, until the wings are golden and crispy.
7. Brush the wings with BBQ sauce during the last 5 minutes of baking for a sticky, sweet glaze.
8. Let the wings rest for 5 minutes before serving to allow the flavors to meld.

Vinegar’s sharpness cuts through the richness of the wings, while the BBQ sauce adds a smoky sweetness. Serve them with extra sauce for dipping and a side of cool ranch or blue cheese dressing to balance the heat.

Salt and Vinegar Chicken Wings with Sriracha

Unbelievably crispy and packed with a punch, these salt and vinegar chicken wings with sriracha are your next game-day favorite. You’ll love the tangy kick paired with just the right amount of heat.

Ingredients

• Chicken wings – 2 lbs
• White vinegar – 1 cup
• Sriracha – 2 tbsp
• Salt – 1 tsp
• Baking powder – 1 tbsp

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the chicken wings with baking powder and salt until evenly coated. This helps to crisp up the skin.
3. Arrange the wings on the prepared baking sheet in a single layer, ensuring they’re not touching.
4. Bake for 50 minutes, flipping halfway through, until the wings are golden and crispy.
5. While the wings bake, mix white vinegar and sriracha in a small bowl for the sauce.
6. Once the wings are done, toss them in the sauce until fully coated. Tip: Do this while they’re hot for the best flavor absorption.
7. Return the wings to the oven for 5 more minutes to let the sauce caramelize slightly.
8. Let the wings rest for 5 minutes before serving. Tip: This step ensures the sauce sticks better and the wings are juicier.

You’ll get wings that are irresistibly crispy on the outside, tender on the inside, with a bold flavor that’s both tangy and spicy. Try serving them with a side of cool ranch or blue cheese dressing to balance the heat.

Salt and Vinegar Chicken Wings with Mango Salsa

Forget about the same old chicken wings; these salt and vinegar ones with a sweet mango salsa are a game-changer. You’ll love the tangy kick paired with the fresh, fruity salsa—it’s a match made in heaven.

Ingredients

• Chicken wings – 2 lbs
• White vinegar – 1 cup
• Salt – 1 tbsp
• Mango – 1, diced
• Red onion – ¼ cup, finely chopped
• Cilantro – 2 tbsp, chopped
• Lime juice – 1 tbsp

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine the chicken wings with white vinegar and salt. Let them marinate for at least 30 minutes in the fridge—this ensures they’re packed with flavor.
3. Arrange the wings on the prepared baking sheet in a single layer. Bake for 45 minutes, flipping halfway through, until crispy and golden brown.
4. While the wings bake, mix the diced mango, red onion, cilantro, and lime juice in a bowl to make the salsa. Let it sit to allow the flavors to meld.
5. Serve the wings hot with the mango salsa on the side or drizzled on top for an extra burst of freshness.

Mouthwatering doesn’t even begin to describe these wings. The crispy skin gives way to juicy meat, all balanced by the vibrant salsa. Try serving them with a cold beer for the ultimate summer snack.

Salt and Vinegar Chicken Wings with Avocado Cream

These salt and vinegar chicken wings with avocado cream are the perfect blend of tangy and creamy. You’ll love how the crispy wings pair with the smooth avocado dip.

Ingredients

• Chicken wings – 2 lbs
• White vinegar – 1 cup
• Salt – 1 tbsp
• Avocado – 1
• Sour cream – ½ cup
• Lime juice – 1 tbsp

Instructions

1. Preheat your oven to 400°F.
2. In a large bowl, toss the chicken wings with white vinegar and salt until evenly coated.
3. Let the wings marinate in the vinegar mixture for at least 30 minutes in the fridge. Tip: For extra flavor, marinate overnight.
4. Arrange the wings on a baking sheet in a single layer. Bake for 45 minutes, flipping halfway through, until crispy and golden brown.
5. While the wings bake, make the avocado cream. Mash the avocado in a bowl until smooth.
6. Stir in the sour cream and lime juice until well combined. Tip: Add a pinch of salt if you like it a bit more savory.
7. Once the wings are done, let them cool for a few minutes before serving. Tip: Serve them hot for the best texture.

Kick back and enjoy these wings with the cool avocado cream. The contrast between the crispy, tangy wings and the creamy dip is unbeatable. Try serving them with a side of celery sticks for an extra crunch.

Salt and Vinegar Chicken Wings with Cucumber Dill Sauce

Craving something tangy and crispy? These salt and vinegar chicken wings with a cool cucumber dill sauce are your next favorite snack. Perfect for game night or a lazy weekend treat, they’re easy to make and even easier to love.

Ingredients

• Chicken wings – 2 lbs
• White vinegar – 1 cup
• Salt – 1 tbsp
• Cucumber – 1, medium
• Dill – 2 tbsp, fresh
• Greek yogurt – 1 cup
• Garlic powder – 1 tsp

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the chicken wings with white vinegar and salt until evenly coated. Let them marinate for 15 minutes to soak up the tangy flavor.
3. Arrange the wings on the prepared baking sheet in a single layer. Bake for 45 minutes, flipping halfway through, until golden and crispy.
4. While the wings bake, grate the cucumber and squeeze out excess water. Mix it with Greek yogurt, chopped dill, and garlic powder to make the sauce.
5. Serve the wings hot with the cucumber dill sauce on the side for dipping. The contrast between the crispy, tangy wings and the cool, creamy sauce is unbeatable.

These wings are all about the crunch and the punch of vinegar, balanced by the refreshing sauce. Try serving them with extra dill sprinkled on top for a herby finish.

Salt and Vinegar Chicken Wings with Sweet Chili Sauce

Ever find yourself craving something tangy, sweet, and utterly irresistible? These salt and vinegar chicken wings with sweet chili sauce hit all the right notes, perfect for game night or just because.

Ingredients

• Chicken wings – 2 lbs
• White vinegar – 1 cup
• Salt – 1 tbsp
• Sweet chili sauce – ½ cup
• Vegetable oil – 2 tbsp

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with foil for easy cleanup.
2. In a large bowl, mix the chicken wings with white vinegar and salt. Let them marinate for 30 minutes at room temperature. Tip: This step tenderizes the wings and infuses them with vinegar flavor.
3. Drain the wings and pat them dry with paper towels. Discard the marinade.
4. Toss the wings with vegetable oil until lightly coated. Arrange them in a single layer on the prepared baking sheet.
5. Bake for 45 minutes, flipping halfway through, until the wings are crispy and golden brown. Tip: For extra crispiness, broil the wings for the last 2-3 minutes.
6. While the wings are baking, warm the sweet chili sauce in a small saucepan over low heat for 5 minutes, stirring occasionally.
7. Once the wings are done, toss them in the warm sweet chili sauce until evenly coated. Tip: Serve immediately to maintain the wings’ crispiness.

How about that? The wings come out crispy on the outside, tender on the inside, with a perfect balance of tangy and sweet. Try serving them with a side of cool ranch dressing to dial up the flavor contrast.

Conclusion

There you have it—20 crispy, tangy, and spicy salt and vinegar chicken wing recipes that are sure to impress at your next gathering! Whether you’re craving something classic or adventurous, this list has you covered. We’d love to hear which recipes you try and love. Don’t forget to leave a comment with your favorites and share this roundup on Pinterest for fellow wing enthusiasts to enjoy. Happy cooking!