Say goodbye to greasy fried wings and hello to the crispiest, most flavorful Salt and Vinegar Chicken Wings, baked to perfection in your oven with one surprising secret ingredient!

If you’re a devoted fan of chicken wings, these Cherry Lime Wings are another must-try for your recipe collection.

Ultimate Crispy Baked Salt and Vinegar Chicken Wings: Your New Favorite Game Day Snack

As the leaves change and the air turns crisp, our household enters its favorite season: Football Sundays. And what’s a game day without an epic spread of appetizers? While the roar of the crowd (even if it’s just the four of us on the couch) fills the air, one dish consistently takes center stage: chicken wings. But not just any wings – we crave those irresistible, perfectly crispy wings that sing with flavor, without the hassle and mess of deep frying.

The quest for truly crispy, oven-baked chicken wings has led many home cooks down a path of trial and error. Often, baked wings turn out soggy, rubbery, or simply lack that satisfying crunch we all desire. But what if we told you there’s a simple, readily available ingredient that can transform your baked wings into a crispy, golden masterpiece, rivaling their fried counterparts?

The Secret to Unbeatable Crispiness: Argo® Corn Starch

Yes, you read that right. The humble Argo® Corn Starch is the unsung hero of this recipe. It’s the magical ingredient that ensures every bite of these Salt and Vinegar Chicken Wings delivers that coveted, irresistible crunch. When tossed with the wings prior to baking, corn starch creates a thin, delicate coating that, under high heat, dries out and crisps up beautifully. It absorbs surface moisture from the chicken, preventing steaming and promoting that desirable golden-brown, shattering crust.

Once you experience the transformative power of corn starch in this recipe, you’ll wonder how you ever made baked wings without it. Its ability to create an incredibly crispy texture makes it an essential component for achieving truly extraordinary results.

Beyond its role in crafting the perfect crispy chicken wings, Argo® Corn Starch is a versatile pantry staple I’ve relied on for years. It’s an excellent gluten-free thickener for gravies, soups, and stir-fries, providing a silky smooth consistency without altering the flavor. It also plays a key role in binding ingredients in various baked goods, contributing to a delightful texture. With over a century of quality and trust, Argo® Corn Starch has earned its place in kitchens for generations, consistently delivering reliable results.

Embrace the Tangy Sensation: Why Salt and Vinegar Wings?

If you’re among the many who can’t resist the addictive zing of salt and vinegar potato chips, then prepare for these Crispy Baked Salt and Vinegar Chicken Wings to become your new obsession. This classic flavor profile offers a tantalizing combination of savory saltiness and bright, piquant tang that perfectly complements the rich flavor of chicken. Each bite is a delightful explosion of flavor and texture – a perfect balance of salty, sour, and utterly crispy. They’re the kind of wings that make your taste buds sing and your guests reach for just one more.

Essential Ingredients for Your Crispy Baked Chicken Wings Adventure

Crafting these irresistible wings requires just a few key ingredients, most of which you likely already have in your pantry. The quality of your ingredients, especially the chicken, will make a significant difference in the final outcome.

Ingredients List:

• Fresh chicken wings (drumettes and flats)
• Apple cider vinegar (for the essential tangy marinade)
• Argo® Corn Starch (your secret weapon for crispiness)
• All-Purpose flour (to enhance the coating)
• Kosher salt (for seasoning and flavor)
• Garlic powder (for aromatic depth)
• Paprika (for color and mild spice)
• Cooking spray (for even crisping in the oven)

Step-by-Step Guide: How to Make Crispy Baked Salt and Vinegar Wings

Achieving perfectly crispy, flavorful salt and vinegar wings in your own kitchen is simpler than you might think. Follow these detailed steps to transform ordinary chicken wings into an extraordinary culinary delight.

1. Marinate for Maximum Flavor: Begin by placing your chicken wings into a large, sturdy zip-top bag. Pour in 1 cup of apple cider vinegar, ensuring all the wings are submerged or coated. Seal the bag and allow the wings to marinate in the refrigerator for 2-4 hours. This crucial step infuses the chicken with that signature tangy vinegar flavor and helps tenderize the meat.
2. Prepare the Crispy Coating: While the wings are marinating, prepare your dry coating mixture. In a large bowl, combine the Argo® Corn Starch, all-purpose flour, garlic powder, and paprika. Whisk these ingredients together thoroughly until well combined. This mixture will form the crispy crust.
3. Season and Coat: Once marinated, remove the chicken wings from the apple cider vinegar (discard the marinade). Pat them very dry with paper towels – this is a critical step for crispiness! Liberally sprinkle the chicken wings with kosher salt. Then, add the seasoned chicken wings to the bowl with your corn starch and flour mixture. Toss them vigorously to ensure each wing is fully and evenly coated. A thorough coating is essential for that ultimate crunch.
4. Preheat and Prepare Your Baking Setup: Preheat your oven to a high temperature of 425°F (220°C). Line a large cookie sheet or baking tray with aluminum foil for easier cleanup. Place a wire rack inside the foil-lined sheet. This setup allows air to circulate around the wings, promoting even cooking and crispiness on all sides. Spray the wire rack generously with cooking spray to prevent sticking.

5. Arrange for Optimal Airflow: Carefully arrange the coated wings onto the prepared wire rack in a single layer, ensuring there’s space between each wing. Avoid overcrowding the pan, as this can lead to steaming instead of crisping. Once arranged, lightly spray the tops of the wings with additional cooking spray.

6. First Bake: Place the baking sheet with the wings into the preheated oven. Bake for 25 minutes.
7. Flip and Continue Baking: After 25 minutes, carefully remove the tray from the oven. Using tongs, flip each wing to ensure even browning. Lightly spray the flipped sides with cooking spray once more. Return the tray to the oven and bake for an additional 25 minutes.
8. Broil for Golden Perfection: For that final touch of golden-brown crispiness, turn on your broiler to high. Place the wings under the broiler for about 2-4 minutes, keeping a very close eye on them to prevent burning. Flip them halfway through this broiling process. The wings are done when they are deeply golden brown and irresistibly crispy. Remove from the oven and serve immediately!

Alternative Cooking Methods for Your Salt and Vinegar Wings

While baking in the oven yields fantastic results, these salt and vinegar wings are versatile enough to be cooked using other popular methods, offering slight variations in texture and cooking time.

Can I Deep Fry These Salt and Vinegar Chicken Wings?

Absolutely! If you prefer the classic deep-fried crunch, these wings are perfectly suited for it.

1. Add enough oil to a large, heavy sauté pan or Dutch oven to fill it about halfway up the sides (ensure it’s deep enough to fully submerge the wings in batches).
2. Heat the oil over medium-high heat until it reaches a temperature of 350°F (175°C) to 375°F (190°C) on a deep-fry thermometer.
3. Carefully add chicken wings to the hot oil in batches, being careful not to overcrowd the pan. Overcrowding will lower the oil temperature and result in soggy wings.
4. Fry until golden brown and cooked through, typically 6-8 minutes per batch. An instant-read thermometer inserted into the thickest part of the wing (without touching bone) should register 165°F (74°C).
5. Remove fried wings with a slotted spoon and place them on a wire rack set over paper towels to drain excess oil. Serve immediately.

Air Fryer Method: Quick and Crispy!

The air fryer is another excellent tool for achieving crispy wings with minimal oil.

1. Preheat your air fryer to 375°F (190°C).
2. Place the coated wings in a single layer in the air fryer basket, ensuring not to overcrowd it. You may need to cook in batches.
3. Air fry for 20 minutes.
4. After 20 minutes, increase the heat to 400°F (200°C), flip the wings, and continue to cook for an additional 5-10 minutes, or until the desired crispiness and golden-brown color are achieved. Ensure the internal temperature reaches 165°F (74°C).

Pro Tips for the Crispiest Baked Chicken Wings Every Time

While the recipe outlines the key steps, these additional tips will help you perfect your crispy baked salt and vinegar wings and ensure consistent, outstanding results.

• The Power of Argo® Corn Starch: As mentioned, this is the most crucial tip. Do not skip the corn starch! It’s what creates that incredibly light, airy, and ultra-crispy skin, even when baked, making it truly comparable to fried wings.
• Pat Them Dry, Dry, Dry: Before tossing your chicken wings in the corn starch mixture, it is absolutely essential to pat them thoroughly dry with paper towels. Any excess moisture on the surface of the chicken will turn into steam in the oven, preventing the skin from crisping up. The dryer the wings, the crispier they’ll be.
• High Heat is Key: Baking at a high temperature, like 425°F (220°C), is vital. High heat ensures a quick and efficient crisping of the skin while locking in the moisture, keeping the chicken juicy and tender on the inside. Don’t be afraid of the heat!
• Use a Wire Rack: Always bake your wings on a wire rack set over a baking sheet. This allows hot air to circulate all around each wing, preventing the bottoms from becoming soggy and promoting even crisping. Without a rack, the side touching the pan will steam rather than crisp.
• Don’t Overcrowd the Pan: Give your wings space! Arranging them in a single layer with a little room between each piece is critical. Overcrowding lowers the pan’s temperature and traps steam, leading to less crispy results. If you have a lot of wings, bake them in batches.
• The Broiler Finish: A quick blast under the broiler at the end is your secret weapon for achieving that ultimate golden-brown, shattering crispness. Watch them closely during this stage, as they can go from perfectly golden to burnt in seconds.

Many have compared these oven-baked wings to their favorite salt and vinegar dry rub wings from popular restaurants, claiming they taste even better! There’s something incredibly satisfying about creating restaurant-quality appetizers right in your own kitchen.

Serving Suggestions for Your Crispy Wing Feast

These salt and vinegar wings are fantastic on their own, but they also pair wonderfully with a variety of sides and dips to complete your meal or appetizer spread.

• Classic Dips: Serve them with a side of cool ranch dressing, creamy blue cheese dip, or even a simple garlic aioli to balance the tanginess.
• Fresh Veggies: Celery sticks and carrot sticks offer a refreshing crunch and help cut through the richness of the wings.
• Side Salads: A simple green salad or a creamy coleslaw would make a great accompaniment.
• Fries or Tater Tots: For the ultimate comfort food experience, pair your wings with a generous serving of crispy French fries or tater tots.
• Beverage Pairings: A cold beer, a crisp hard cider, or a sparkling lemonade would be ideal refreshers alongside these flavorful wings.

Storage and Reheating Tips

While these wings are best enjoyed fresh out of the oven, you can store and reheat them for later enjoyment.

• Storage: Allow leftover wings to cool completely. Store them in an airtight container in the refrigerator for up to 3-4 days.
• Reheating in the Oven: For the best results, reheat wings in a preheated oven at 375°F (190°C) for about 10-15 minutes, or until heated through and re-crisped. Place them on a wire rack over a baking sheet to help maintain crispiness.
• Reheating in an Air Fryer: Air frying is excellent for reheating! Place cold wings in a preheated air fryer at 350°F (175°C) for 5-7 minutes, shaking the basket halfway through, until hot and crispy again.

Frequently Asked Questions About Crispy Baked Salt and Vinegar Wings

Here are answers to some common questions you might have about making these incredible wings.

Can I use frozen chicken wings?

Yes, but you must thaw them completely before marinating and coating. Pat them exceptionally dry after thawing to ensure maximum crispiness.

What if I don’t have apple cider vinegar?

While apple cider vinegar gives the most authentic salt and vinegar flavor, you could use white vinegar in a pinch, though the flavor profile will be slightly sharper.

Can I make these spicier?

Absolutely! Add a pinch of cayenne pepper to the corn starch coating, or toss the finished wings with a drizzle of hot sauce for an extra kick.

How far in advance can I marinate the wings?

Marinating for 2-4 hours is ideal. While a little longer is usually fine, don’t marinate for more than 8 hours, as the vinegar can start to break down the chicken texture too much.

My wings aren’t getting crispy, what went wrong?

The most common culprits are not patting the wings dry enough, overcrowding the baking sheet, or not baking at a high enough temperature. Review the “Pro Tips” section for troubleshooting!

Conclusion: Your New Go-To Wing Recipe

This recipe for Crispy Baked Salt and Vinegar Chicken Wings is our absolute favorite way to prepare wings, whether for a small family gathering or a larger crowd. It’s incredibly simple, budget-friendly, and consistently delivers outstanding results. Thanks to the magic of Argo® Corn Starch, you can achieve that sought-after crispy, “fried-like” texture without any of the fuss or unhealthy aspects of deep frying.

So, the next time you’re planning a game day feast, need an impressive appetizer, or simply crave a flavorful, satisfying meal, reach for your secret ingredient: Argo® Corn Starch. Not only will it elevate your chicken wings, but remember its versatility for thickening soups, gravies, and making those super soft cookies you love. For more culinary inspiration and innovative uses, be sure to visit the Argo® Corn Starch website.

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information should only be used as a general guideline.