Crispy Baked Salt and Vinegar Chicken Wings are super simple to prepare, baked in the oven with the same results as frying, thanks to one secret ingredient!
If you love wings, try these Cherry Lime Wings
It’s fall, which can only mean one thing for our household: Football Sundays.
We always go all out with a whole spread of food even if it’s just the 4 of us watching our team. One of our favorite foods to have each week is chicken wings. Crispy ones.
So what’s the secret ingredient to achieving crispy baked wings? Argo® Corn Starch It makes for the crispiest wings!
After you make this crispy chicken recipe, you’ll always put corn starch into your recipes from now on. If you’re a fan of salt and vinegar chips, then these Crispy Baked Salt and Vinegar Chicken Wings will become your new favorite wing flavor.
They’re tangy, salty and super crispy, which is everything you’d want in a chicken wing recipe.
I’ve used Argo® Corn Starch for years and not just for crispy chicken wings. I also use it to thicken sauces, soups and stir frys. Argo® Corn Starch is the leading corn starch brand with over 100 years of quality and trust over multiple generations.
It’s gluten free, great for thickening all types of sauces and works great to bind the ingredients in baked goods.
ingredients you’ll need for baked chicken wings:
- Apple cider vinegar
- chicken wings
- Kosher salt
- Argo® Corn Starch
- All Purpose flour
- garlic powder
how to make crispy baked chicken wings:
Start by placing chicken wings into a large zip top bag and add 1 cup apple cider vinegar. Allow to marinate for 2-4 hours.
Into a large bowl, add in corn starch, flour, garlic powder and paprika. Sprinkle chicken wings liberally with salt.
Add chicken wings to bowl and toss to combine, fully coating the wings.
Place aluminum foil onto cookie sheet and place a wire rack inside. Spray rack with cooking spray.
Arrange wings onto wire rack and spray with cooking spray.
Bake in a 425 degree oven for 25 minutes, flip, spray with cooking spray and place back into the oven for 25 more minutes. Turn on broiler to high and bake wings until golden brown, about 2-4 minutes, flipping half way through.
Can I fry these salt and vinegar chicken wings?
Yes, you certainly can. Add enough oil to fill a large heavy sauté pan about halfway up the sides. Heat oil over medium-high until it registers 350˚F to 375˚F on a thermometer.
Add chicken to hot oil in batches. Fry until golden brown and internal temperature registers 165 degrees F.
tips for the crispiest baked chicken wings:
Argo® Corn Starch. This is my #1 more important tip. It truly makes for the crispiest chicken, even when baked.
Pat dry your chicken before tossing in your corn starch mixture.
Bake the wings at high heat. I prefer 425 degrees F. It ensures a crispy, airy texture while keeping the chicken moist.
This is our favorite way to make chicken wings for a crowd.
It’s simple, and thanks for Argo® Corn Starch, the wings come out super crispy each and every time.
So next time you’re making chicken, thickening a soup or looking to make super soft cookies, grab your secret ingredient: Argo® Corn Starch. Be sure to visit Argo® Corn Starch for more inspiration.