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    Home » Recipes » Party Food » Wings

    How to Bake Salt and Vinegar Chicken Wings

    Jan 20, 2022(updated Aug 20, 2024)

    By Michelle Weiner

    Follow these simple steps at home to make these crispy, baked salt and vinegar chicken wings. Packed with salt and vinegar goodness, they taste just like the famous potato chips! Salt and vinegar chicken wings are a great appetizer for game day or any get-together. Baked at 425F to a golden crisp, these homemade wings are delightfully packed with flavor!
    4.5 from 2 votes
    Prep Time 15 minutes minutes
    Cook Time 45 minutes minutes
    Chill Time 1 hour hour
    Total Time 2 hours hours
    Jump to Recipe
    baked chicken wings on a black plate.

    This post may contain affiliate links.

    Learn how to bake salt and vinegar chicken wings that taste just like the famous potato chips! This easy recipe yields crispy and delightfully lip-puckering wings without any excess oil or messy cooking methods.

    baked chicken wings on a black plate.

    Salt and vinegar isn’t just for chips!

    Salt and vinegar chips are famous because they’re the only potato chips that pack in some seriously tangy and salty flavors that immediately make your mouth water. Now, with these baked salt and vinegar chicken wings, you can capture the lip-puckering goodness of these potato chips into the perfect game day snack!  

    I’ve been making chicken wings for parties and get-togethers for years. I love experimenting with fun flavors, like honey lemon pepper and ranch dressing, to create wings that are even better than what you’d find at a sports bar! 

    The best part? You don’t need a deep fryer to make the best homemade chicken wings. Over my 10+ years as a culinary professional, I’ve learned how to make perfect oven-baked chicken wings, AKA one of the easiest and most hands-off cooking methods. This recipe will help you achieve golden and crispy salt and vinegar chicken wings without excess oil, mess, or stress!

    close up on cooked chicken wings on a beige plate.

    Ingredients needed

    This carefully chosen list of ingredients helps this recipe for salt and vinegar wings taste just like salt and vinegar chips. Try not to make any substitutions:

    White wine vinegar

    White wine vinegar is made from fermented white wine, which gives it a sweet, fruity, and mild flavor. It’s tangy, but not TOO tangy, so you’re left with a salt and vinegar sauce that tastes similar to the classic potato chips.

    Can’t find white wine vinegar? The best replacement would be rice vinegar because it’s the closest in flavor. 

    Distilled white vinegar does not work as well because its strong flavor can make the wings too sour.

    Salt 

    It just wouldn’t be salt and vinegar without the salt! Diamond kosher salt is used in every part of this recipe so make sure to get yourself a big box.

    baked chicken wings on a black plate.

    Sugar

    The sweetness from the sugar cuts through the stronger flavors in the wing sauce to help it taste perfectly balanced. White granulated sugar is best but granulated cane sugar should work well, too.

    Salted butter

    When combined with sugar, salt, and vinegar, melted salted butter adds a nice richness and smooth mouthfeel to the wing sauce. It also balances the other tangy and tart flavors. 

    Feel free to use unsalted butter if that’s all you have at home. You can add an extra ½ teaspoon of salt to the sauce to make up for what’s missing.

    Want to use the luscious salt and vinegar wing sauce on more cuts of chicken? Scroll down to the FAQs to see which cuts work the best.

    raw chicken wings on parchment paper next to small bowls with butter, cornstarch, and baking soda.

    Chicken wings

    Make sure to separate the flats and drumettes if your wings come connected. Also, dry them really well with paper towels so the cornstarch sticks to the skin and they can become nice and crispy!

    Cornstarch

    The chicken wings are coated in a mixture of salt and cornstarch to help soak up excess moisture and form a crispy coating around the exterior. The longer you let the wings sit in this coating, the better!

    While these wings only use cornstarch and salt, some of my other baked chicken wing recipes add aluminum-free baking powder to the mix. We don’t need it here because the baking powder neutralizes the sourness of the vinegar, which takes the distinct tanginess away. I tested the salt and vinegar sauce with baking powder and the wings were not as good as the version with just cornstarch!

    How to make baked salt and vinegar chicken wings

    These salt and vinegar wings are dried, coated, and baked in the oven to achieve a perfectly crispy crunchy bite. You’ll never want to babysit deep fried wings again after trying this simple method:

    raw chicken wing being held on a paper towel to dry it off.

    Step 1: Dry the wings as much as possible with paper towels.

    raw chicken wings in a metal bowl.

    Step 2: Mix the cornstarch and salt together in a small bowl.

    Add the dried chicken wings to a large bowl, sprinkle the cornstarch mixture over the wings, and toss to coat.

    raw chicken wings laying on a wire rack on top of a metal baking sheet.

    Step 3: Place the coated wings on a wire rack on a baking sheet and let them rest for at least 1 hour.

    chicken wings laying on a wire rack on top of a metal baking sheet.

    Step 4: Bake the chicken wings in the oven until they're golden brown and crispy.

    2 squares of butter in a black pan.

    Step 5: While the wings bake, add all of the sauce ingredients to a small saucepan and cook over medium-high heat until the sugar and salt are dissolved and the butter is melted.

    chicken wings in a white bowl.

    Step 6: Place the baked wings in a bowl, pour the sauce over top, and toss to combine. Serve and enjoy!

    Tips and tricks

    Check out these tips before you start this recipe! They’ll help you make the best baked tangy chicken wings:

    Dry the wings

    Always pat the raw chicken wings dry with a paper towel before you get started. This way, the cornstarch/salt mixture will have an easier time sticking to the chicken wings and they’ll have a better chance of becoming crispy in the oven.

    baked chicken wings on beige and black plates.

    Let them rest

    When it comes to baked salt and vinegar wings, it’s always best to let them rest in the fridge for 1 to 12 hours before baking. This gives the cornstarch and salt time to soak up any remaining moisture from the outside of the chicken, thus giving you wings with a major crunch factor.

    Bake on a wire rack

    Always bake the chicken wings on a wire rack placed on top of a baking sheet. This physically elevates the wings and gives the dry heat of the oven a chance to reach every inch of the chicken. Dry heat = crispy-on-the-outside and tender-on-the-inside wings.

    I do not recommend baking the wings on a parchment-lined baking sheet. This usually causes the wings to steam rather than crisp, leaving you with soggy wings.

    baked chicken wings on white and black plates next to bottles of beer.

    Recipe

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    baked chicken wings on a black plate.

    Crisp-Baked Salt and Vinegar Chicken Wings

    Follow these simple steps at home to make these crispy, baked salt and vinegar chicken wings. Packed with salt and vinegar goodness, they taste just like the famous potato chips! Salt and vinegar chicken wings are a great appetizer for game day or any get-together. Baked at 425F to a golden crisp, these homemade wings are delightfully packed with flavor!
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    Author: Michelle Weiner
    Course: Appetizer
    Cuisine: American
    Keyword: party food, super bowl, tailgating
    Prep Time: 15 minutes minutes
    Cook Time: 45 minutes minutes
    Chill Time: 1 hour hour
    Total Time: 2 hours hours
    Makes: 6 servings

    Equipment

    • parchment paper
    • baking sheet
    • wire baking rack

    Ingredients

    • 2 pounds chicken wings separated into drumettes and flats
    • 4 teaspoons cornstarch
    • ½ teaspoon kosher salt

    Salt and Vinegar Sauce

    • ¼ cup white wine vinegar
    • 1 teaspoon granulated sugar
    • 1.5 teaspoons kosher salt
    • 2 tablespoons salted butter
    • Optional: additional flakey salt

    Instructions

    • Line two baking sheets with parchment paper and place a wire baking rack on top of each. Spray the racks with nonstick spray.
    • Place wings in a large bowl and thoroughly dry with paper towels.
    • Mix cornstarch, and salt together in a small bowl.
    • Sprinkle the cornstarch mixture evenly over the wings and toss to coat.
    • Evenly place on the racks and chill for at least 1 hour and up to 12.
    • Preheat oven to 425 degrees.
    • Bake the wings for 30 minutes. Flip the wings, and continue to bake until they are crisp and golden brown about 15 minutes.
    • When the wings are almost done cooking, make the sauce.
    • Combine the sauce ingredients into a small saucepan and cook over medium-high heat until the sugar and salt have dissolved and the butter is melted, abbot 3 minutes.
    • Transfer the cooked wings to another large bowl, add the sauce, and toss to coat.
    • Sprinkle with flake salt if desired and serve immediately.
    Did you make this recipe?Share a pic and tag @cupofzest and use #cupofzest so I can see it!
    « 5 Ingredient Sparkling Negroni Punch
    How to Make Crispy BAKED Chicken Wings [EASY] »

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    Comments

      4.50 from 2 votes

      Leave a Comment & Rate this Recipe Cancel reply

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      Not only will you be helping us out, but you'll also be spreading the love to other party planners looking for their next big hit!

      Your star rating and comment can make all the difference in helping others discover the perfect recipe for their next shindig. And let's be honest, who doesn't love a good party? So let's get this party started by sharing the love and making sure everyone has a delicious time. Thanks for being a part of the Party Food Crew! And remember, party more & stress less!

      🎉 Cheers,
      Michelle

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      Recipe Rating




    1. Kat says

      October 06, 2024 at 5:49 pm

      4 stars
      These were good,but what made them gooder was more vinegar and make it malt! 🙂

      Reply
      • Michelle Weiner says

        October 14, 2024 at 11:06 am

        I'm so glad you enjoyed them and using malt vinegar is such a fun idea!

        Reply
    2. Linda says

      October 30, 2023 at 6:41 am

      Chunky blue cheese dressing such as (Marie's) is also a great dipping sauce. Being from Buffalo, NY Blue Cheese over Ranch every day of the week. I never realized that outside of Buffalo Blue Cheese as a dipping sauce is almost unheard of.

      Reply
      • Michelle Weiner says

        November 05, 2023 at 4:15 pm

        Thanks for sharing! I also love blue cheese dressing as a dipping sauce!

        Reply
    3. Lewkie Boy says

      January 23, 2023 at 10:11 am

      5 stars
      Loved the sauce. Just curious. Why not use the aluminum free baking powder with this in addition to the cornstarch and salt like your Crispy Baked Chicken Wings?

      Reply
      • Michelle Weiner says

        April 01, 2023 at 5:19 pm

        YAY, thanks for the comment and the stars! Great question... let's get a little sciency! The aluminum-free baking powder is basic and the vinegar is acid. When combined the baking powder neutralizes the sourness of the vinegar and I didn't want that to happen. So I did skip the baking powder in the recipe so the sour vinegary goodness of the saucee wouldn't be mellowed! FYI, I did a test with the baking soda and they were not as good as the version with just the cornstarch.

        Thanks again for the question, comment & stars! It really helps future Party Food Crew members find my recipes!

        Reply

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    Hi, I'm Michelle and welcome to the party!

    After of working in the culinary world for over 10 years, I'm sharing the skills I've learned with you here at Cup of Zest. I'm here to help you invite your friends over more and stress less when cooking for them. Glad you're part of the crew!

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