Salt And Vinegar Wings Air Fryer Or Oven Baked Recipes

SALT AND VINEGAR WINGS

Steps:

• Toss together chicken wings, olive oil, garlic powder, onion powder, and 1/2 teaspoon salt in medium bowl until chicken is evenly coated in seasonings.
• Place wing in a single layer on baking rack or in air fryer basket. For oven, bake at 400°F for about an hour, flipping halfway. For air fryer, cook at 360°F for 25 minutes, flip wings then continue cooking at 400°F for 4 more minutes.
• While wings are cooking, combine remaining salt and vinegar in another medium bowl. Once wings are fully cooked, toss them in the vinegar mixture to coat. The wings can be broiled for 1 to 2 minutes to crisp them up if needed.
• Garnish with parsley if desired.

AIR FRYER SALT AND VINEGAR CHICKEN WINGS

Steps:

• Combine vinegar, salt and oil in a resealable plastic bag. Let sit for 5 to 10 minutes until salt has dissolved. Place chicken wings in the bag with the marinade and toss to coat. Refrigerate for 3-4 hours.
• Pre-heat air fryer to 375°F. Toss the chicken wings with the starch. Shake off excess, then place the wings in the air fryer basket.
• Air fry the wings at 375°F for 20 minutes. Increase air fryer temperature to 425°F and continue to cook for 15 more minutes; turning the wings a few times while they cook to ensure even browning.
• Remove the wings from the air fryer and while still hot, sprinkle with garlic salt. Serve warm or at room temperature.

SALT AND VINEGAR WINGS

Steps:

• Whisk the vinegar, 1 cup water, 3 tablespoons salt and 1/2 teaspoon pepper in a medium bowl until the salt is mostly dissolved. Pour the liquid over the wings in a large nonreactive bowl or baking dish and submerge the wings. Refrigerate, stirring occasionally so that all the wings are coated, 2 hours.
• Drain the wings. Pat dry and let come to room temperature. Preheat the oven to 200 degrees F.
• Set a rack on a baking sheet. Fill a large heavy pot halfway with vegetable oil; heat over medium-high heat until a deep-fry thermometer registers 375 degrees F.
• Whisk the flour, cornstarch, 2 teaspoons salt and 1/4 teaspoon pepper in a large bowl. Whisk in 2 cups very cold water to form a light batter. Add the wings to the batter and stir to coat. Lift out the wings one at a time, letting the excess drip back into the bowl.
• Working in batches, fry the wings: Using tongs, lower the wings into the hot oil and hold for a couple of seconds before letting go to seal the coating. Fry until golden and crisp, 8 to 9 minutes. Remove to the prepared baking sheet, sprinkle with salt and keep warm in the oven while you continue. Serve with assorted sauces.