Salt and Vinegar Wings
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1076
- Total Fat
- 83
- Saturated Fat
- 13
- Carbohydrates
- 34
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 44
- Cholesterol
- 267
- Sodium
- 913
- Total: 3 hr 25 min
- Active: 1 hr 25 min
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
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.