Salt & Vinegar Chicken Wings Recipe

Prepare wings

If whole, separate wings into drumettes and flats and discard tips (or save for stock). Pat wings very dry with paper towels — dryness helps achieve crispness.

In a large bowl, combine 1 1/2 tablespoons kosher salt, 3 tablespoons white wine vinegar, 2 tablespoons water, 1 teaspoon garlic powder, and 1/2 teaspoon freshly ground black pepper. Whisk to dissolve salt.

Add the wings to the marinade, toss to coat thoroughly, then cover and refrigerate for 30 minutes to 1 hour. Do not marinate longer than 2 hours to avoid over-salting/tenderizing the skin excessively.

After marinating, remove wings and let them sit at room temperature 10–15 minutes. Pat wings completely dry again with paper towels; discard any excess marinade.

While wings rest, set up coating station: in a large shallow bowl or zip-top bag combine 3/4 cup all-purpose flour, 1/4 cup cornstarch, 1/2 teaspoon baking powder, 1 teaspoon kosher salt, and 1/4 teaspoon white or black pepper. Whisk to combine and aerate.

Lightly toss each dried wing in the flour mixture, shaking off excess. You want a thin, even coating — not a heavy batter. Place coated wings on a wire rack set over a sheet pan. Let rest 10 minutes; this helps the coating adhere and dries the surface for better crisping.

Heat 1 cup (or more as needed to reach 1–1.5 inches depth) neutral oil in a heavy skillet or Dutch oven over medium-high heat. Use a thermometer and bring oil to 350°F (175°C). If using less oil, use a shallow fry method and turn wings carefully.

Fry wings in batches (do not overcrowd) for 6–9 minutes per batch, turning occasionally, until golden brown and an instant-read thermometer in the thickest part reads 165°F (74°C). Adjust heat to maintain 325–350°F as batches are added. Remove wings to a wire rack set over a sheet pan to drain.

If you prefer extra-crispy wings, double-fry: after first fry, let wings rest 5 minutes, then return to 375°F (190°C) oil for 1–2 minutes until extra-crisp. Drain again on rack.

While the final batch fries, combine 2 tablespoons white wine vinegar and 1 tablespoon malt vinegar (if using) in a small bowl. Have 1 teaspoon flaky sea salt ready.

Working quickly with freshly fried hot wings, place 2–3 wings at a time into a large bowl, drizzle with about 1 teaspoon of the vinegar mixture, and toss gently to coat. Sprinkle with a pinch of flaky sea salt as you toss. The heat from the wings will evaporate some vinegar and leave a tangy glaze on the coating.

Taste one wing and adjust: add a bit more vinegar for tang or more flaky salt for saltiness. If you used lemon, squeeze a little over the wings for brightness and toss once more.

Transfer finished wings to a serving platter. Garnish with chopped chives or parsley and serve with lemon wedges on the side.