18 Crispy Salt and Vinegar Chicken Wing Recipes with a Tangy Twist

Oh, the irresistible crunch of perfectly crispy chicken wings! If you’re a fan of that tangy salt and vinegar flavor, you’re in for a treat. Our roundup of 18 Crispy Salt and Vinegar Chicken Wing Recipes is packed with mouthwatering twists that’ll elevate your wing game. Whether it’s game day or just a cozy night in, these recipes promise to deliver the ultimate comfort food experience. Keep scrolling to find your next favorite!

Classic Salt and Vinegar Baked Chicken Wings

Unbelievably crispy and tangy, these salt and vinegar baked chicken wings are a game-changer for your next snack attack or game day spread. You’ll love how the vinegar cuts through the richness, making them irresistibly munchable.

Ingredients

• 2 lbs chicken wings (I like to keep the tips on for extra crunch)
• 1 cup white vinegar (apple cider vinegar works too for a sweeter tang)
• 2 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 tbsp kosher salt (plus more for sprinkling)
• 1 tsp black pepper (freshly ground makes all the difference)

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, toss the chicken wings with white vinegar, ensuring each piece is well-coated. Let them marinate for 15 minutes to soak up that tangy flavor.
3. Drain the vinegar (save a bit for later) and pat the wings dry with paper towels. This step is crucial for getting them crispy.
4. Toss the dried wings with olive oil, kosher salt, and black pepper until evenly coated.
5. Arrange the wings on the prepared baking sheet in a single layer, making sure they’re not touching. This allows the heat to circulate evenly.
6. Bake for 45-50 minutes, flipping halfway through, until the wings are golden brown and crispy.
7. Right out of the oven, drizzle or brush the wings with the reserved vinegar for an extra punch of flavor.

Lightly crispy on the outside and juicy on the inside, these wings pack a flavorful punch that’s perfect with a cold beer or a side of creamy blue cheese dip. Try serving them over a bed of arugula for a fresh contrast to the tangy, salty goodness.

Spicy Salt and Vinegar Fried Chicken Wings

You know those days when you’re craving something crunchy, spicy, and just a little bit tangy? That’s exactly when these Spicy Salt and Vinegar Fried Chicken Wings come into play.

Ingredients

• 2 lbs chicken wings (I like to keep them whole for maximum juiciness)
• 1 cup white vinegar (apple cider vinegar works too, but white gives that classic tang)
• 1/2 cup hot sauce (Frank’s RedHot is my go-to for the perfect kick)
• 1 tbsp salt (sea salt for that extra crunch)
• 1 tsp black pepper (freshly ground, if you can)
• 2 cups all-purpose flour (for that golden, crispy coating)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1 tsp paprika (smoked paprika adds a nice depth)
• Oil for frying (peanut oil is my favorite for its high smoke point)

Instructions

1. In a large bowl, mix the chicken wings with vinegar and hot sauce. Let them marinate for at least 1 hour in the fridge. Tip: The longer they marinate, the more flavorful they’ll be.
2. In another bowl, combine flour, salt, black pepper, garlic powder, and paprika. Tip: Sifting the flour can make the coating lighter.
3. Heat oil in a deep fryer or large pot to 375°F. Tip: Use a thermometer to keep the temperature steady.
4. Drain the wings from the marinade and dredge them in the flour mixture, shaking off any excess.
5. Fry the wings in batches for about 10-12 minutes, until golden brown and crispy. Tip: Don’t overcrowd the pot to ensure even cooking.
6. Let them drain on a wire rack or paper towels to keep them crispy.

Kick back and enjoy these wings that are crispy on the outside, juicy on the inside, with a punch of spice and vinegar that’ll have you reaching for more. Perfect for game day or just because you deserve it.

Honey Glazed Salt and Vinegar Wings

So, you’re craving something that hits all the right notes—sweet, tangy, and a little bit salty? These honey glazed salt and vinegar wings are your ticket to flavor town, perfect for game day or just because.

Ingredients

• 2 lbs chicken wings (I like to keep the tips on for extra crunch)
• 1/2 cup honey (local honey adds a nice depth of flavor)
• 1/4 cup white vinegar (apple cider vinegar works too for a fruity twist)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 tsp salt (sea salt flakes for that gourmet touch)
• 1/2 tsp black pepper (freshly ground, please)

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
2. In a bowl, toss the wings with olive oil, salt, and pepper until evenly coated. Spread them out on the baking sheet.
3. Bake for 25 minutes, then flip each wing. This ensures they get crispy all over.
4. While the wings bake, mix honey and vinegar in a small saucepan. Simmer over low heat for 5 minutes until slightly thickened. Tip: Stir constantly to prevent burning.
5. After flipping the wings, brush them generously with the honey-vinegar glaze. Return to the oven for another 15 minutes.
6. For extra stickiness, brush on another layer of glaze in the last 5 minutes of baking. Tip: Keep an eye on them to avoid over-browning.
7. Let the wings rest for 5 minutes before serving. This lets the glaze set perfectly.

Crunchy on the outside, juicy on the inside, these wings are a riot of flavors. Serve them with a side of cool ranch or blue cheese dressing to balance the tang. Perfect for sharing, but let’s be honest, you might not want to.

Garlic Parmesan Salt and Vinegar Wings

Got a craving for something crispy, tangy, and utterly addictive? These Garlic Parmesan Salt and Vinegar Wings are your next game-day hero or weeknight treat.

Ingredients

• 2 lbs chicken wings (I like to keep the tips on for extra crunch)
• 1 cup white vinegar (the sharper, the better for that signature tang)
• 1/2 cup grated Parmesan cheese (freshly grated melts like a dream)
• 3 tbsp unsalted butter (because everything’s better with butter)
• 4 garlic cloves, minced (don’t skimp—garlic is the star here)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity punch)
• 1 tsp salt (I use sea salt for a cleaner taste)
• 1/2 tsp black pepper (freshly ground packs more flavor)

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 wings with olive oil, salt, and pepper until evenly coated. Spread them out on the prepared baking sheet.
3. Bake for 45 minutes, flipping halfway through, until the wings are golden and crispy. Tip: For extra crispiness, broil for the last 2 minutes.
4. While the wings bake, melt butter in a small saucepan over low heat. Add minced garlic and sauté for 1 minute until fragrant. Tip: Keep the heat low to avoid burning the garlic.
5. Stir in the white vinegar and let the mixture simmer for 5 minutes to reduce slightly. Tip: The sauce should coat the back of a spoon when it’s ready.
6. Once the wings are done, toss them in the garlic vinegar sauce until fully coated.
7. Sprinkle with grated Parmesan cheese while the wings are still hot, so it sticks and melts beautifully.

Serve these wings hot and watch them disappear. The vinegar’s tang cuts through the richness of the Parmesan, while the garlic adds a punch that’s hard to resist. Perfect with a cold beer or a crisp salad to balance the flavors.

Smoky BBQ Salt and Vinegar Chicken Wings

Kick off your next gathering with these irresistible Smoky BBQ Salt and Vinegar Chicken Wings. They’re the perfect blend of tangy and smoky, guaranteed to disappear fast.

Ingredients

• 2 lbs chicken wings (I like to keep the tips on for extra crunch)
• 1 cup apple cider vinegar (the sharper, the better for that tangy punch)
• 1/2 cup smoky BBQ sauce (go for a brand with a deep, rich flavor)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 tsp salt (sea salt adds a nice texture)
• 1/2 tsp black pepper (freshly ground makes all the difference)

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, toss the chicken wings with olive oil, salt, and pepper until evenly coated.
3. Arrange the wings in a single layer on the prepared baking sheet, ensuring they’re not touching for even cooking.
4. Bake for 25 minutes, then flip each wing carefully to get them crispy on both sides.
5. While the wings bake, mix the apple cider vinegar and BBQ sauce in a small bowl for the glaze.
6. After flipping, brush the wings generously with the glaze and return to the oven for another 15 minutes.
7. For a final touch, broil the wings on high for 2-3 minutes to caramelize the glaze, watching closely to prevent burning.

Serve these wings hot, with the sticky glaze clinging to every bite. The vinegar cuts through the richness, while the smoky BBQ brings a deep, comforting flavor. Try pairing them with a crisp celery stick and blue cheese dip for the ultimate contrast.

Extra Crispy Salt and Vinegar Air Fryer Wings

Perfect for game day or just because, these wings are a tangy, crunchy dream come true. You’ll love how the vinegar punch pairs with that irresistible crisp.

Ingredients

• 2 lbs chicken wings (I like to keep them whole for more juicy bites)
• 1 cup white vinegar (the sharper, the better for that signature tang)
• 1/2 cup water (just to dilute the vinegar a tad)
• 1 tbsp kosher salt (it sticks to the wings better than table salt)
• 1 tbsp olive oil (extra virgin gives a nice flavor)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1/2 tsp black pepper (freshly ground if you’ve got it)

Instructions

1. In a large bowl, mix the vinegar and water. Add the wings, ensuring they’re fully submerged. Cover and refrigerate for 1 hour. This brine is key for flavor and moisture.
2. Preheat your air fryer to 400°F. While it heats, drain and pat the wings dry with paper towels. Dry wings = extra crispy.
3. Toss the wings with olive oil, salt, garlic powder, and black pepper until evenly coated. Don’t skimp on the seasoning!
4. Arrange the wings in the air fryer basket in a single layer, ensuring they don’t touch. Cook for 25 minutes, flipping halfway through, until golden and crispy.
5. Let the wings rest for 5 minutes before serving. They’ll be piping hot and the flavors will have settled just right.

Golden and glistening, these wings are all about that crunch and zing. Serve them with a side of blue cheese or ranch to cool things down, or go all in with extra vinegar for the brave.

Buffalo Style Salt and Vinegar Wings

Ready to dive into a flavor-packed snack that’s perfect for game day or any day? These Buffalo Style Salt and Vinegar Wings are a tangy, spicy twist on the classic, guaranteed to be a hit.

Ingredients

• 2 lbs chicken wings (I like to keep them whole for more juicy bites)
• 1 cup white vinegar (the sharper, the better for that punchy flavor)
• 1/2 cup hot sauce (Frank’s RedHot is my go-to for authenticity)
• 1/4 cup unsalted butter (melted, because it blends smoother)
• 1 tbsp garlic powder (for that essential kick)
• 1 tsp salt (I prefer sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground makes all the difference)

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with foil for easy cleanup.
2. In a large bowl, toss the chicken wings with white vinegar. Let them sit for 10 minutes to absorb the tangy flavor.
3. Drain the wings and pat them dry with paper towels. This step is crucial for crispy skin.
4. Arrange the wings on the prepared baking sheet in a single layer. Bake for 45 minutes, flipping halfway through, until golden and crispy.
5. While the wings bake, mix hot sauce, melted butter, garlic powder, salt, and black pepper in a bowl. Tip: Adjust the hot sauce to your spice tolerance.
6. Once the wings are done, toss them in the sauce mixture until fully coated. Tip: Do this while they’re hot for the best flavor absorption.
7. Return the wings to the baking sheet and broil for 2-3 minutes for an extra crispy finish. Tip: Watch closely to prevent burning.

You’ll love the crispy exterior giving way to juicy, flavorful meat inside. Serve these wings with celery sticks and blue cheese dressing for the ultimate experience.

Lemon Pepper Salt and Vinegar Chicken Wings

Oh, you’re in for a treat with these Lemon Pepper Salt and Vinegar Chicken Wings. They’re the perfect mix of tangy, spicy, and downright addictive, making them a must-try for any wing lover out there.

Ingredients

• 2 lbs chicken wings (I like to keep them whole for that classic wing experience)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 2 tbsp lemon pepper seasoning (don’t skimp, this is the star)
• 1/2 cup white vinegar (for that punchy tang)
• 1 tsp salt (I prefer sea salt for its crispiness)
• 1/2 tsp garlic powder (because garlic makes everything better)

Instructions

1. Preheat your oven to 400°F. A hot oven is key for crispy wings.
2. In a large bowl, toss the chicken wings with olive oil until they’re evenly coated. This helps the seasoning stick.
3. Sprinkle the lemon pepper seasoning, salt, and garlic powder over the wings. Use your hands to rub the spices in for maximum flavor.
4. Arrange the wings on a baking sheet in a single layer. Crowding leads to steaming, not crisping.
5. Bake for 25 minutes, then flip each wing. This ensures even cooking and crispiness on both sides.
6. After flipping, drizzle the vinegar over the wings. The vinegar will reduce in the oven, leaving behind a delicious tang.
7. Bake for another 25 minutes or until the wings are golden brown and crispy.

Just imagine biting into these wings: crispy on the outside, juicy on the inside, with a flavor that’s bold and bright. Serve them with a side of cool ranch or blue cheese dressing to balance the heat, or go all out and toss them in extra lemon pepper for an added kick.

Sweet and Sour Salt and Vinegar Wings

Mmm, imagine biting into a wing that’s got the perfect crunch, a tangy vinegar punch, and just the right amount of sweetness to balance it all out. That’s what you’re in for with these Sweet and Sour Salt and Vinegar Wings. They’re a game-day favorite in my house, and I bet they’ll be in yours too.

Ingredients

• 2 lbs chicken wings (I like to get them already split for less fuss)
• 1 cup white vinegar (the sharper, the better for that signature tang)
• 1/2 cup brown sugar (pack it tight for that deep sweetness)
• 1/4 cup soy sauce (low sodium works great if you’re watching salt)
• 1 tbsp garlic powder (because everything’s better with garlic)
• 1 tsp black pepper (freshly ground gives the best flavor)
• 1/2 cup all-purpose flour (for that crispy coating we all love)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• Vegetable oil for frying (enough to fill your pot about 2 inches deep)

Instructions

1. In a large bowl, whisk together the vinegar, brown sugar, soy sauce, garlic powder, and black pepper until the sugar dissolves completely.
2. Add the chicken wings to the bowl, making sure each piece is well coated. Cover and let marinate in the fridge for at least 2 hours, but overnight is best for maximum flavor.
3. When ready to cook, heat the vegetable oil in a deep pot to 375°F. A candy thermometer is your best friend here to keep the temp just right.
4. While the oil heats, remove the wings from the marinade (save that liquid!) and toss them in the flour until lightly coated. Shake off any excess.
5. Fry the wings in batches for about 8-10 minutes each, or until golden brown and crispy. Don’t overcrowd the pot, or the temperature will drop, and your wings won’t crisp up properly.
6. As the wings finish frying, transfer them to a paper towel-lined plate to drain any excess oil.
7. Meanwhile, pour the reserved marinade into a small saucepan. Bring to a boil over medium heat, then reduce to a simmer for 5 minutes to thicken slightly.
8. Toss the fried wings in the reduced sauce until evenly coated. Serve immediately for the best texture.

Crunchy, tangy, and just a little sweet, these wings are a flavor explosion. Try serving them with a side of cool, creamy blue cheese dressing to balance the heat and tang. Perfect for sharing, but you might not want to.

Herb-Infused Salt and Vinegar Baked Wings

Who doesn’t love a good wing night? These herb-infused salt and vinegar baked wings are a game-changer for your next gathering or just a cozy night in. They’re crispy, tangy, and packed with flavor without the guilt of frying.

Ingredients

• 2 lbs chicken wings (I like to keep the tips on for extra crunch)
• 1/4 cup white vinegar (apple cider vinegar works great too for a sweeter tang)
• 2 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 tbsp dried rosemary (fresh is fantastic if you have it, just double the amount)
• 1 tbsp dried thyme
• 1 tsp sea salt (coarse gives a nice texture)
• 1/2 tsp black pepper (freshly ground makes all the difference)

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, toss the wings with olive oil until they’re evenly coated. This helps the herbs stick and ensures they get crispy.
3. Add the vinegar, rosemary, thyme, salt, and pepper to the bowl. Mix well so every wing is lovingly coated with the herb-infused mixture.
4. Spread the wings out on the prepared baking sheet in a single layer. Crowding them will steam them instead of baking, so give them space.
5. Bake for 45 minutes, flipping halfway through, until they’re golden brown and crispy. If you like them extra crispy, broil for the last 2-3 minutes.
6. Let them rest for 5 minutes before serving. This lets the juices redistribute so every bite is perfect.

Dig into these wings and you’ll be greeted with a crispy exterior that gives way to juicy, flavorful meat. The vinegar cuts through the richness, while the herbs add a fragrant depth. Serve them with a side of creamy blue cheese dressing or keep it light with celery sticks for a refreshing crunch.

Spicy Sriracha Salt and Vinegar Wings

Brace yourself for a flavor explosion with these Spicy Sriracha Salt and Vinegar Wings. They’re the perfect mix of tangy, spicy, and downright addictive, making them a must-try for any wing lover.

Ingredients

• 2 lbs chicken wings (I like to keep them whole for more juicy bites)
• 1 cup white vinegar (the sharper, the better for that tangy punch)
• 1/4 cup Sriracha sauce (adjust if you’re not into too much heat)
• 2 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 tbsp kosher salt (it sticks to the wings better than table salt)
• 1 tsp garlic powder (because everything’s better with garlic)

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with foil for easy cleanup.
2. In a large bowl, toss the wings with olive oil and kosher salt until evenly coated. This ensures every wing is perfectly seasoned.
3. Arrange the wings on the baking sheet in a single layer. Bake for 45 minutes, flipping halfway through, until crispy and golden.
4. While the wings bake, mix white vinegar and Sriracha in a small saucepan. Simmer over low heat for 5 minutes to blend the flavors.
5. Once the wings are done, toss them in the Sriracha-vinegar sauce until fully coated. Tip: Do this while they’re hot for maximum sauce absorption.
6. Return the wings to the oven for 5 more minutes to set the glaze. Keep an eye on them to prevent burning.
7. Sprinkle with garlic powder right before serving for an extra flavor kick.

Mouthwatering doesn’t even begin to describe these wings. The crispy skin gives way to tender meat, all coated in a glaze that’s boldly tangy with a slow-building heat. Serve them with celery sticks and blue cheese dressing to cool the fire, or go all in with extra Sriracha on the side for the heat seekers.

Maple Glazed Salt and Vinegar Chicken Wings

Just when you thought chicken wings couldn’t get any better, here comes a game-changer. These Maple Glazed Salt and Vinegar Chicken Wings are the perfect mix of sweet, tangy, and crispy, making them impossible to resist.

Ingredients

• 2 lbs chicken wings (I like to keep the tips on for extra crunch)
• 1 cup distilled white vinegar (the sharper, the better for that signature tang)
• 1/2 cup pure maple syrup (none of that pancake syrup stuff, please)
• 2 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 tsp sea salt (plus more for sprinkling)
• 1/2 tsp black pepper (freshly ground makes all the difference)

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, toss the chicken wings with olive oil, sea salt, and black pepper until evenly coated.
3. Spread the wings out on the prepared baking sheet in a single layer, making sure they’re not touching for maximum crispiness.
4. Bake for 45 minutes, flipping halfway through, until the wings are golden and crispy.
5. While the wings bake, combine the vinegar and maple syrup in a small saucepan over medium heat. Simmer for 10 minutes until slightly thickened.
6. Once the wings are done, toss them in the maple-vinegar glaze until fully coated. Tip: Do this while the wings are still hot for the best glaze adherence.
7. Return the glazed wings to the baking sheet and broil for 2-3 minutes for a sticky, caramelized finish. Watch closely to avoid burning.
8. Sprinkle with a little extra sea salt before serving to balance the sweetness. Tip: Let them sit for 5 minutes after broiling; the glaze will set perfectly.

Let me tell you, these wings are a texture dream—crispy on the outside, juicy on the inside, with a glaze that’s the perfect balance of sweet and tangy. Serve them with a side of cool, creamy blue cheese dressing to cut through the richness, or pile them high on a platter for your next game day spread.

Asian-Inspired Salt and Vinegar Wings

Hey, if you’re craving something crispy, tangy, and utterly addictive, these Asian-inspired salt and vinegar wings are about to become your new favorite. Perfect for game day or just because, they’re a fun twist on the classic.

Ingredients

• 2 lbs chicken wings (I like to get them already split for less hassle)
• 1 cup white vinegar (the sharper, the better for that punchy flavor)
• 1/2 cup soy sauce (go for low-sodium if you’re watching salt intake)
• 1/4 cup honey (for that sweet balance)
• 2 tbsp vegetable oil (my kitchen staple for frying)
• 1 tsp garlic powder (because garlic makes everything better)
• 1 tsp onion powder (its subtle sweetness is a must)
• 1/2 tsp black pepper (freshly ground, if you can)

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with foil for easy cleanup.
2. In a large bowl, whisk together vinegar, soy sauce, honey, vegetable oil, garlic powder, onion powder, and black pepper. Tip: Taste the marinade and adjust honey or vinegar to your liking.
3. Add the wings to the bowl, tossing to coat evenly. Let them marinate for at least 30 minutes in the fridge. Tip: The longer they marinate, the more flavorful they’ll be.
4. Arrange the wings on the prepared baking sheet in a single layer. Reserve the marinade.
5. Bake for 25 minutes, then flip the wings. Brush with reserved marinade and bake for another 20 minutes until crispy and golden. Tip: Keep an eye on them to prevent burning.
6. Serve hot, sprinkled with a little extra salt if you like. Zero in on the perfect bite where the crispy skin meets the juicy meat, and that tangy, sweet, and salty marinade shines through. Great with a side of cool cucumber slices to balance the heat.

Jerk Seasoned Salt and Vinegar Wings

Now, if you’re craving something that packs a punch with a tangy twist, these jerk seasoned salt and vinegar wings are your go-to. They’re the perfect blend of spicy, savory, and sour, making them irresistible for any gathering or just a treat-yourself night.

Ingredients

• 2 lbs chicken wings (I like to get them already split for less hassle)
• 1 cup white vinegar (the sharper, the better for that signature tang)
• 2 tbsp jerk seasoning (homemade or store-bought, but go for one with a bit of heat)
• 1 tbsp olive oil (extra virgin is my favorite for its fruity notes)
• 1 tsp salt (sea salt adds a nice crunch)

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with foil for easy cleanup.
2. In a large bowl, toss the wings with olive oil until they’re lightly but evenly coated.
3. Sprinkle the jerk seasoning and salt over the wings. Use your hands to rub the spices in, ensuring every wing is well-seasoned.
4. Arrange the wings on the prepared baking sheet in a single layer. This ensures they crisp up evenly.
5. Bake for 25 minutes, then flip each wing. Pro tip: This is when they start to get golden, so don’t skip the flip!
6. After flipping, pour the vinegar over the wings. Yes, it’ll sizzle—that’s the magic happening.
7. Bake for another 25 minutes or until the wings are crispy and the vinegar has reduced to a sticky glaze.
8. Let them rest for 5 minutes before serving. They’ll be piping hot, and this wait makes the flavors meld beautifully.

Get ready for wings that are crispy on the outside, juicy on the inside, with a flavor that’s bold and bright. Serve them with a side of cool ranch or blue cheese dressing to balance the heat, or go all out with extra vinegar for dipping.

Rosemary and Thyme Salt and Vinegar Wings

Let’s talk about a game-changer for your next game day or cozy night in. These Rosemary and Thyme Salt and Vinegar Wings are crispy, tangy, and herby all at once—trust me, they’re addictive.

Ingredients

• 2 lbs chicken wings (I like to keep them whole for more crispy edges)
• 1 cup white vinegar (the sharper, the better for that signature tang)
• 1/4 cup olive oil (extra virgin is my go-to for its fruity notes)
• 2 tbsp fresh rosemary, finely chopped (fresh makes all the difference here)
• 1 tbsp fresh thyme leaves (dried works in a pinch, but fresh is best)
• 1 tbsp kosher salt (it sticks to the wings better than table salt)
• 1 tsp black pepper (freshly ground for that extra kick)

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, whisk together the vinegar, olive oil, rosemary, thyme, salt, and pepper. Tip: Let the herbs sit in the vinegar for a few minutes to release their oils.
3. Add the chicken wings to the bowl and toss until they’re evenly coated. Tip: Use your hands to really massage the marinade into the wings.
4. Arrange the wings in a single layer on the prepared baking sheet. Bake for 45 minutes, flipping halfway through, until golden and crispy. Tip: For extra crispiness, broil for the last 2-3 minutes.

So there you have it—wings that are crispy on the outside, juicy on the inside, and packed with flavor. Serve them with a side of cool ranch or blue cheese dressing to balance the tang, or just enjoy them as is. Seriously, they’re that good.

Cajun Spiced Salt and Vinegar Chicken Wings

Feeling like spicing up your chicken wing game? These Cajun Spiced Salt and Vinegar Chicken Wings are a tangy, spicy twist on the classic that’ll have you reaching for more. Perfect for game day or just because.

Ingredients

• 2 lbs chicken wings (I like to keep the tips on for extra crunch)
• 1 cup white vinegar (the sharper, the better for that tangy punch)
• 2 tbsp Cajun seasoning (homemade or store-bought, but check for salt content)
• 1 tbsp kosher salt (it’s all about that coarse texture)
• 1/2 cup all-purpose flour (for that perfect crispy coating)
• 1/2 cup cornstarch (this is the secret to extra crispiness)
• 1 tsp garlic powder (because garlic makes everything better)
• Vegetable oil for frying (enough to submerge the wings, about 2 cups)

Instructions

1. In a large bowl, mix the chicken wings with white vinegar. Let them marinate for at least 30 minutes in the fridge. This step is key for that signature tang.
2. While the wings marinate, mix the Cajun seasoning, kosher salt, flour, cornstarch, and garlic powder in another bowl. This is your dry mix for coating.
3. Heat the vegetable oil in a deep fryer or large pot to 375°F. A candy thermometer is your best friend here to keep the temp just right.
4. Remove the wings from the vinegar, letting the excess drip off. Dredge each wing in the dry mix, shaking off any extra. This ensures a crispy, not clumpy, coating.
5. Fry the wings in batches for about 8-10 minutes, until golden brown and crispy. Don’t overcrowd the pot; it lowers the oil temp and makes the wings soggy.
6. Let the wings drain on a wire rack over a baking sheet. This keeps them crispy all around, unlike paper towels that can steam them.

Let these wings be the star of your next gathering. The vinegar’s tang paired with the Cajun spice creates a flavor that’s bold yet balanced. Serve them with a side of cool ranch or blue cheese dressing to dial down the heat, if you like.

Mustard Drizzled Salt and Vinegar Wings

Zesty and tangy, these wings are a game-day favorite that’ll have you reaching for more. You’ll love the crispy skin paired with that punchy salt and vinegar kick, all tied together with a smooth mustard drizzle.

Ingredients

• 2 lbs chicken wings (I like to keep them whole for that classic wing appeal)
• 1 cup white vinegar (the sharper, the better for that signature tang)
• 1/4 cup olive oil (extra virgin is my go-to for its fruity notes)
• 2 tbsp coarse sea salt (it’s all about that crunch and burst of flavor)
• 1/4 cup Dijon mustard (smooth or grainy, your choice, but I’m team grainy for texture)
• 1 tbsp honey (just a touch to balance the acidity)

Instructions

1. Preheat your oven to 400°F (200°C) to get it nice and hot for crispy wings.
2. In a large bowl, toss the chicken wings with white vinegar and let them sit for 10 minutes. This little bath amps up the vinegar flavor.
3. Drain the wings and pat them dry with paper towels. Dry wings mean crispier results—trust me.
4. Toss the wings with olive oil and coarse sea salt until they’re evenly coated. The oil helps the salt stick and the skin crisp up.
5. Arrange the wings on a baking sheet in a single layer. Crowding leads to steaming, and we’re not about that life.
6. Bake for 45 minutes, flipping halfway through, until they’re golden and crispy. Keep an eye out for that perfect color.
7. While the wings bake, whisk together Dijon mustard and honey in a small bowl for the drizzle. Adjust the honey if you like it sweeter.
8. Once the wings are out of the oven, drizzle them with the mustard mixture while they’re still hot. The heat helps the flavors meld beautifully.

Fresh out of the oven, these wings are a symphony of textures—crispy, juicy, and saucy. Serve them with extra napkins and a side of pickles for that extra vinegar punch.

Smoked Paprika Salt and Vinegar Wings

Wow, if you’re craving something tangy with a smoky kick, these wings are your next kitchen adventure. Perfect for game day or just because, they’re a crowd-pleaser with a twist.

Ingredients

• 2 lbs chicken wings (I like to keep them whole for more juicy bites)
• 1 tbsp smoked paprika (the secret to that deep, smoky flavor)
• 1 cup white vinegar (for that signature tang)
• 1/2 cup kosher salt (coarse grains give the best crunch)
• 2 tbsp olive oil (extra virgin is my go-to for richness)
• 1 tsp black pepper (freshly ground makes all the difference)

Instructions

1. Preheat your oven to 400°F (200°C) to get it nice and hot for crispy wings.
2. In a large bowl, toss the wings with olive oil, smoked paprika, and black pepper until evenly coated.
3. Spread the wings on a baking sheet in a single layer, ensuring they’re not touching for even cooking.
4. Bake for 45 minutes, flipping halfway through, until the skin is crispy and golden.
5. While the wings bake, mix the vinegar and salt in a bowl until the salt is mostly dissolved.
6. Once the wings are done, immediately toss them in the vinegar mixture until fully coated.
7. Let them sit for 5 minutes to soak up all that tangy flavor before serving.

Just imagine biting into these wings—crispy on the outside, juicy inside, with a smoky tang that’s irresistible. Serve them with a cool ranch dip to balance the vinegar’s punch.

Summary

Bursting with flavor, our roundup of 18 Crispy Salt and Vinegar Chicken Wing Recipes offers a tangy twist that’s sure to delight. Whether you’re craving something classic or adventurous, there’s a recipe here for every home cook. We’d love to hear which one becomes your favorite—drop us a comment and don’t forget to share the love on Pinterest!