Salt and Vinegar Wings

Name: Salt and Vinegar Wings
Cook time: P0Y0M0DT1H25M0.000S
Total time: P0Y0M0DT3H25M0.000S
Yield: 8 servings
Ingredients: 2 cups distilled white vinegar; Kosher salt and freshly ground pepper; 4 to 4 1/2 pounds split chicken wings; Vegetable oil, for frying; 1 1/4 cups all-purpose flour; 1 1/4 cups cornstarch; Assorted sauces, for dipping

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Level: Easy

Total: 3 hr 25 min
Active: 1 hr 25 min

Yield: 8 servings

Level: Easy

Total: 3 hr 25 min
Active: 1 hr 25 min

Yield: 8 servings

Ingredients

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2 cups distilled white vinegar

Kosher salt and freshly ground pepper

4 to 4 1/2 pounds split chicken wings

Vegetable oil, for frying

1 1/4 cups all-purpose flour

1 1/4 cups cornstarch

Assorted sauces, for dipping

Directions

Whisk the vinegar, 1 cup water, 3 tablespoons salt and 1/2 teaspoon pepper in a medium bowl until the salt is mostly dissolved. Pour the liquid over the wings in a large nonreactive bowl or baking dish and submerge the wings. Refrigerate, stirring occasionally so that all the wings are coated, 2 hours.
Drain the wings. Pat dry and let come to room temperature. Preheat the oven to 200 degrees F.
Set a rack on a baking sheet. Fill a large heavy pot halfway with vegetable oil; heat over medium-high heat until a deep-fry thermometer registers 375 degrees F.
Whisk the flour, cornstarch, 2 teaspoons salt and 1/4 teaspoon pepper in a large bowl. Whisk in 2 cups very cold water to form a light batter. Add the wings to the batter and stir to coat. Lift out the wings one at a time, letting the excess drip back into the bowl.
Working in batches, fry the wings: Using tongs, lower the wings into the hot oil and hold for a couple of seconds before letting go to seal the coating. Fry until golden and crisp, 8 to 9 minutes. Remove to the prepared baking sheet, sprinkle with salt and keep warm in the oven while you continue. Serve with assorted sauces.