In honor of Superbowl Sunday we present the
Week of Wings – 7 days and 7 recipes for delicious hot wings.
Day 1 – Salt and Vinegar Wings
Seasoned with Tony Chachere’s Creole Seasoning, some Seasoned Salt (Lawry’s) and simple white vinegar, these babies are crispy and delicious! While not hot wings at all, they are however very tasty and quite different than any other wing recipe we’ve tried.
We first learned of this recipe from Curt Johnson over at GameDayEats.com on his recipe page.
You’ll need:
- 18 – 24 wing pieces (drummies and flats)
- 2 heaping Tablespoons of Tony Chachere’s Creole Seasoning
- 2 heaping Tablespoons of Seasoned Salt (optional – see note below)
- 4 Tablespoons of White Distilled Vinegar
- 2 Teaspoons of White Table Salt
- Oil for deep frying
Cooking instructions:
- Preheat oven to 350˚
- Season wings with the Chachere’s and Seasoned Salt
- Spread wings in single layer on baking sheet
- Bake for 20 – 30 minutes until wings are just about cooked (they’ll finish cooking in the deep fryer)
- Move wings to a platter to let stand 10 minutes for juices to absorb
- In a mixing bowl, combine white vinegar and table salt
- Deep fry wings in small batches for 2 – 3 minutes until crispy
- Toss wings in vinegar solution
Note: we made this original recipe, and they were very salty. The next time, we cut back the Seasoned Salt by half.
They were still very good, and not as salty.
Serve these deliciously unique wings with beer and enjoy!
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{ 18 comments… read them below or add one }
I can’t wait to see what you guys come up with. One of my top 2 favorite wings ever is your version of Symon’s sriracha wings.
But….but….I only have one vac sealed bag of prepped wingettes & drummettes left, how am I supposed to choose just one type this week?
Hey Chris, I guess you just have to cook ‘em up with whatever you have on hand, and then go buy some more wings for the next batch!
Great wings! For a little more “kick” just use the Tony Chachere’s More Spice! http://shop.tonychachere.com/more-spice-seasoning-14-oz-p-21718.html
Both of our seasonings already have plenty of salt, so you may not need the seasoned salt at all.
Thanks for letting me know about More Spice. If I can’t find it locally, I’ll definitely be ordering this from your website. I’m going to take your advice and leave out the seasoned salt next time. Thanks for stopping by HotSauceDaily!
The vinegar would make a great taste.
we made these, they were good, but way too salty. We were thinking leaving the table salt out and using malt vinegar instead of white, or leaving the season salt out.
I agree, Patty. We left out the table salt the next time we made them.
Made these for a party last weekend… they were freaking awesome! Gonna try the Sriracha Garlic wings this weekend…So looking forward to it
Hey Lisa, thanks for letting us know. Did you leave out the seasoned salt?
Next time I make these I’m going to try and pair of them with a hot sauce.
The sriracha garlic wings rock! The marinade is simple yet so important.
Let us know how you like them as well
Hey Guys I’m making some now…I washed and soaked them in white vinegar and a beer with lemon pepper,garlic salt, garlic powder and salt. I baked them on a Rack under a cookie sheet. Then I will taste them to see if I want to add sea salt..I may dip them in viegar I mat even deep fry a minute on each side..Just waiting now. I will keep you posted,,Good day..
Wow… that sounds good. Can’t wait to hear what you think of your recipe. Thanks for sharing that with us all.
Super easy and really tastey. We just finished our first attempt and went with 1/2 salt as recommended and, indeed, I cannot imagine them with the 2 tbl. But even at half the salt we felt that we will cut that down a bit the next time.
That said, for sure we will be keeping this recipe and making it again.
I’m with you on the salt content Steven. But I like how unique and tasty this wings are. Thanks for the nice comment.
Just wanted to say the salt & vinegar recipe is a hit! Although I went a step further and reduced you seasoned salt reduction by half of that, it was still salty but oh man…it was a success! Thank you for sharing- that’s a great recipe!!
Thanks Dan! I really like it too, and agree that halving the seasoned salt is a must.
Ummmmm…..so good gonna do it again tonight
I make these all the time, but I have to bake these for 35-40 minutes @375 AND deep fry @375 (electric fry pan, oil 3 in deep) for 6-7 minutes to get these wings crispy. Sometimes I add Garlic Powder to the Vinegar bowl for a interesting change and/or ground dried Habenero powder to make HOT Salt And Vinegar Wings.
Very Tasty
When I first stumbled upon the recipe for Salt and Vinegar wings, I was blown away by the concept. By reducing the salt content, I found them much more palatable.
I like your idea of the garlic powder.
Thanks for reading Judd!