Salt And Vinegar Chicken Wings
Crispy baked chicken wings tossed in a simple tangy salt-and-vinegar dressing.
Equipment
- Large Mixing Bowl
- Baking Sheet
- Aluminum Foil
- Nonstick cooking spray
- Small Bowl
- Tongs
- Oven
Ingredients
- 2 pounds fresh chicken wings about 20 wings and drums
- 2 tablespoons seafood seasoning blend
- nonstick cooking spray for the baking sheet
- 3 tablespoons white distilled vinegar
- 1/2 teaspoon sea salt
Instructions
- Preheat the oven to 400°F (200°C).
- Place the chicken wings in a large bowl and toss with the seafood seasoning blend until evenly coated.
- Line a baking sheet with aluminum foil and lightly spray with nonstick cooking spray. Arrange the wings in a single layer on the sheet.
- Bake the wings for 25 minutes, then flip each wing and bake for an additional 25 minutes, or until the wings are crispy and cooked through.
- While the wings bake, whisk the white distilled vinegar and sea salt together in a small bowl until the salt dissolves.
- When the wings are done, transfer them to a large bowl and toss with the vinegar and salt mixture until well coated.
- Serve the wings hot.
Notes
- Toss wings while still hot so the vinegar coats evenly.
- Use a shallow baking sheet so wings crisp better.
- Adjust salt to taste after tossing with vinegar.