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!
Did you make these Salt and Vinegar Wings? Leave us a rating and a comment below!
Salt and Vinegar Wings
Crispy on the outside, juicy on the inside, and perfectly seasoned every time!
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.
Preheat the air fryer to 400°F.
Pat the wings dry with a paper towel. Toss them with the olive oil, and ¼ teaspoon each of salt and pepper.
Place the wings in the air fryer basket in a single layer. Cook for 18-20 minutes until wings are crispy and cooked through.
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.
Serve immediately. Leftover sauce can be used as a dipping sauce.
To Oven Bake the Wings
- 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.
Calories: 225 | Carbohydrates: 1g | Protein: 11g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 62mg | Sodium: 381mg | Potassium: 111mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 266IU | Vitamin C: 0.4mg | Calcium: 12mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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