Salt and Vinegar Wings

Servings: 4

Total time: 4 hours 10 minutes

INGREDIENTS

1 cup apple cider vinegar

3 tablespoons Diamond Crystal® California Sea Salt (divided, plus more for garnish)

2 ¼ teaspoons dry ranch seasoning mix

1 teaspoon granulated sugar

¼ teaspoon ground garlic powder

2 pounds chicken wings

2 ½ teaspoons baking powder

3 tablespoons chopped fresh chives (for garnish)

½ cup mayonnaise

2 tablespoons red pepper hot sauce 

DIRECTIONS

Combine vinegar, 2 tablespoons of salt, ranch mix, sugar and garlic in a large bowl and whisk. Place wings in a large resealable plastic bag with half of the vinegar mixture. Marinate at least 3 hours, or overnight.

Preheat oven to 250°. Line a rimmed baking sheet with aluminum foil and top with a wire rack. Lightly coat the rack with cooking spray.

Remove wings from marinade and pat wings dry with paper towels. Discard marinade. Place baking powder and remaining salt in a large bowl and toss wings to coat.

Transfer wings to prepared baking sheet in a single layer. Bake for 30 minutes. Increase oven temperature to 425°, and bake until crispy and golden-brown, flipping halfway through, about 40 minutes.

Meanwhile combine mayonnaise and hot sauce in a small bowl. Toss cooked wings in reserved marinade. Garnish with chives and salt. Serve with mayonnaise sauce.