This is my last recipe of Chicken Wing Week! I hope you’ve enjoyed this week because I’ve had a lot of fun. Margie has one more recipe coming at you tomorrow!

Salt & Vinegar Chicken Wings

This recipe is tailored towards two adults and makes about 12 wings. Multiply as needed.

Ingredients:

Marinade

1 TB of avocado or olive oil
2 TB red wine vinegar
1 tsp kosher salt
1/2 tsp black pepper

Other Ingredients

2 TB avocado oil
2 TB red wine vinegar
1 tsp salt
1/2 tsp dried oregano

12-14 traditional bone-in chicken wings (about 2 #)
Helpful tools: wire rack that fits inside your baking sheet, tongs, aluminum foil, and a meat thermometer.

Directions:

Preheat your oven to 425 degrees F.
In a large mixing bowl, mix your quick marinade of oil, vinegar, salt and pepper. Toss your wings in the marinade, making sure to coat every wing evenly. NOTE: Make sure you don’t let the wings sit in the marinade for too long (more than a couple minutes) because the acid from the vinegar will start to cook the chicken).
While you wait for your oven to preheat, cover your baking sheet with a layer of aluminum foil and place your wire rack on top. NOTE: If you don’t have a wire rack, that’s ok too! You’ll just need to flip your wings half way through the baking time. The wire rack allows for better air circulation and crispier, evenly cooked wings.
Bake in the center rack of the oven for 25 minutes at 425 degrees F. If you don’t have the wire rack, make sure you flip the wings halfway through this 25 minute cooking time.
Remove the wings from the oven and turn the oven onto broil. This is the part that is magical for the crispy skin, but you must keep a close eye on it since everyone’s oven is different, and broiling happens quickly. I normally broil wings for 2 minutes in my oven, but for this recipe I want the skin to be extra crispy, to compensate for the super thin sauce. Therefore I broiled for 3 minutes on each side, with the wings on the top rack. They should be close to the broiler but not touching ANY flames. Therefore, they broil for 6 minutes total.
It’s important to measure the temperature of your wings to make sure they are cooked throughout and at least 165 degrees F. If you prefer a drier wing, you can take them up to 175-180 degrees F. This part is up to you!
While your wings are broiling, it’s time to mix up the salt & vinegar sauce. In a large mixing bowl that can fit all of your wings, mix 2 TB avocado oil, 2 TB red wine vinegar, 1 tsp of salt, and the dried oregano. Adjusting the ratio of oil to vinegar here is totally up to you. (i.e. If you love a really acidic salt & vinegar flavor, try using more vinegar)/
Once your wings are done broiling, using tongs, transfer them to your mixing bowl and coat with sauce really well.
To serve, you can pour a little extra sauce on top and top with a little extra oregano if you’d like.