Salt & Vinegar (chip inspired Chicken Wings

• Meat

  • 2 lbs Chicken wings

• Produce

  • 1/4 tsp Garlic powder

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1 tsp Granulated sugar
  • 1 tsp Kosher salt
  • 6 tsp Kosher sea salt
  • 2 tsp Ranch mix, dry

• Oils & Vinegars

  • 4 tbsp Apple cider vinegar
  • 5/8 cup White vinegar, White

• Other

  • ½ tsp Accent (can substitute poultry seasoning

Found on nospoonnecessary.com

Ingredients

• Wings:
• 2 – 2 ½ pounds Chicken Wings
• 1 ½ tsp Baking Powder
• 1 tsp Kosher Salt
• ½ tsp Accent (can substitute poultry seasoning)
• ¼ tsp Garlic Powder
• Marinade: (optional, for a more potent wing)
• ¼ Cup + 1 TBS White Distilled Vinegar
• 2 TBS Apple Cider Vinegar
• 3 tsp Kosher Sea Salt
• 1 tsp Dry Ranch Mix
• ½ tsp Granulated Sugar
• Sauce:
• ¼ Cup + 1 TBS White Distilled Vinegar
• 2 TBS Apple Cider Vinegar
• 3 tsp Kosher Sea Salt
• 1 tsp Dry Ranch Mix
• ½ tsp Granulated Sugar

Directions

• Line a large sheet pan with parchment paper and place a wire rack insert on top. Set aside.
• Remove wing tips from chicken wings with a sharp chef’s knife, or kitchen shears, at the joint. (save tips for making stock or discard)
• Separate chicken drumettes from flats by cutting through the joint between the two. The joint is easy to find, bend the flat from the wing backwards, exposing joint.
• Optional, Marinate Chicken Wings: Combine all marinade ingredients in a large Ziploc bag, add chicken wings and marinate for 3-4 hours. Drain and discard marinade.
• To Cook Chicken Wings: Fill a large stockpot, with a steamer basket insert, with 1-1 ½’’ of water. Cover and bring the water to a boil over high heat.
• Add the wings to the steamer basket insert. Cover with a lid, reduce heat to medium and steam wings for 10 minutes.
• Remove the wings to a clean work surface lined with paper towel or a clean kitchen towel. Pat thoroughly dry. Place dried wings in a mixing bowl and set aside.
• In a small bowl, combine the baking powder, salt and garlic powder.
• Sprinkle baking powder mixture over wings, tossing to coat evenly.
• Transfer chicken wings to the sheet pan with rack insert, placing them in a single layer (do not overlap). Place sheet pan in the refrigerator, but do not wrap with plastic (you do not want condensation from wrapping them in plastic dripping on the wings.) Refrigerate the wings at least 8 hours, preferably overnight.**
• Preheat the oven to 425 degrees and arrange baking rack to middle position. Remove the wings from the refrigerator and allow them to sit on the counter, and come to room temperature, while the oven is preheating.
• Roast chicken wings for 20 minutes. Remove wings, flip over, and continue to roast wings for another 15-20 minutes, or until crispy, browned and cooked through.
• Meanwhile, prepare the sea salt and vinegar sauce: Combine all ingredients in a small container, with a tight fitting lid. Vigorously shake together all ingredients to dissolve salt, sugar, and ranch mix. Set aside.
• When wings are cooked, remove and transfer to a large mixing bowl. Drizzle wings with ⅔rds of the salt and vinegar sauce and toss together to completely coat the wings.
• Adjust oven temperature to High Broil.
• Transfer wings back to wire rack, and broil for 1-2 minutes. Flip and broil an additional 1-2 minutes.
• Transfer wings back to mixing bowl. Drizzle and toss with remaining salt and vinegar sauce. Or serve remaining sauce on the side for dipping.
• Serve wings immediately.