Salt and vinegar wings make the perfect snack or appetizer!
Crispy chicken wings come out juicy on the inside and crispy on the outside, with a tangy and salty vinegar sauce.
Salt & vinegar chicken wings are so delicious that they will have everyone asking for more!
S&V Wings for the Win
This recipe comes from our chicken wing obsession paired with my husband’s love for Salt & Vinegar chips!
- Low-carb and delicious, salt and vinegar wings are party perfect.
- Salt and vinegar wings are popular at Buffalo Wild Wings, but this recipe makes a delicous homemade butter sauce.
- Cook them in the oven or air fryer to skip the deep frying and mess.
Ingredients for Salt and Vinegar Wings
Chicken – Use fresh split chicken wings (flats and drumettes). You can also use frozen wings, you’ll need to add 5-7 minutes to the cooking time.
Salt & Vinegar Sauce – Resembling a beurre blanc, this sauce is buttery, salty, and tangy – it’s literally finger lickin’ good! It’s made with seasonings and cubes of cold butter. The vinegar flavor comes from a combination of white vinegar and cider vinegar.
How to Make Salt and Vinegar Wings
Wings can be baked in the oven on a wire rack or cooked in the air fryer.
- Simmer the sauce ingredients in a pan and then whisk in cubes of cold butter until thickened. Set aside.
- Cook the wings as directed in the recipe below.
- Toss wings in vinegar sauce and remaining cider vinegar. Season with salt and serve hot.
Pro Tips for Perfect Wings
- Perfectly crispy wings start with a preheated air fryer so the initial burst of hot air circulates the food.
- It’s also important not to overcrowd the air fryer so the wings cook evenly all around. For extra crispy wings, place them under the broiler for a couple of minutes.
- Use parchment liners for easy cleanup!
- Keep salt and vinegar wings in the refrigerator for 3-4 days. Enjoy them cold or reheat them in the air fryer until warmed through!
Snack Time Celebration!
Did you make these Salt and Vinegar Wings? Leave us a rating and a comment below!
Salt and Vinegar Wings
Ingredients
- 1 pound chicken wings flats & drumettes
- 3 tablespoons white vinegar
- 2 tablespoons apple cider vinegar divided
- ½ teaspoon garlic powder
- ½ teaspoon granulated sugar
- ½ teaspoon kosher salt divided
- ½ teaspoon black pepper divided
- 2 tablespoons cold butter Cut into ½" cubes
- 1 tablespoon olive oil
Instructions
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In a small skillet, combine white vinegar, 1 tablespoon cider vinegar, garlic powder, sugar, and ¼ teaspoon each of salt and pepper. Simmer over medium heat for 2 minutes or until reduced by half. Turn off the heat and add the butter a little bit at a time, whisking until incorporated. Transfer to a bowl and set aside.
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Preheat the air fryer to 400°F.
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Pat the wings dry with a paper towel. Toss them with the olive oil, and ¼ teaspoon each of salt and pepper.
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Place the wings in the air fryer basket in a single layer. Cook for 18-20 minutes until wings are crispy and cooked through.
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Remove the wings from the air fryer and toss them with vinegar sauce and remaining 1 tablespoon of cider vinegar. Season with additional salt to taste if desired.
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Serve immediately. Leftover sauce can be used as a dipping sauce.
Notes
- Toss the wings with 1 tablespoon flour, 1 teaspoon of baking powder and seasonings. Refrigerate 30 minutes (or up to 4 hours) uncovered.
- Toss the wings with olive oil. Spray a rack rack with cooking spray on a baking sheet, place on a baking sheet and add the wings.
- Cook in a 425°F oven for 20 minutes, flip and bake an additional 15 to 20 minutes. Broil if desired.
- Toss with the vinegar sauce as directed.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course air fryer, Appetizer, Chicken, Party Food, Snack
Cuisine American
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Made these in my air fryer exactly as the recipe was written. Absolutely delicious. The sauce is amazing. Will make extra next time as we were looking for more to dip the wings in. Will also add an additional Tbsp of apple cider vinegar (personal taste, recipe doesn’t really need it) as we like things very vinegar forward.
So glad you enjoyed them, Michelle!